These Honey Herb Pork Chops are dipped in honey and then coated in crushed herb stuffing. Using thin, boneless pork chops, they are ready in less than an hour.
I’ve been making these easy honey herb pork chops for years, and can’t believe I haven’t shared the recipe with you all yet! I first got the idea for these from a recipe in Better Homes and Gardens 75th Anniversary Edition (p 348) but I’ve since changed it to better suit my tastes. See, I don’t usually like pork chops at all, I think they are too dry. But, like everything, it depends on how they are made. I have discovered I like thin, boneless pork chops much better, so that’s what I use here, but if you would prefer thicker pork chops, just increase the baking time to around 30 minutes.
This is one of my families favorite meals. Actually, it’s my husband’s favorite thing that I make of all time!
Honey Herb Pork Chops
- 7 thin pork chops (there are usually 7 in a package)
- 6 ounces stuffing mix crushed (one box)
- 1/2 cup honey
- 1 egg
- 1/4 teaspoon black pepper
- 2 tablespoons butter melted
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Pour the stuffing mix into a plastic gallon storage bag and crush using a meat tenderizer. I crush mine well, but not altogether fine, so that some of it is thicker breading. I tend to use the Stove Top Stuffing mix for chicken for this. You could also crush it in a food processor, but again, try to leave some not finely crushed. The box full gives you more than you need for these pork chops, I save the rest for the next time.
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Preheat oven to 400*F. In one shallow bowl combine the egg with the honey. In another shallow bowl mix together about a cup and a half (maybe more, I never measured!) of the crushed stuffing mix and the pepper. Melt the butter and pour it into a baking dish large enough to hold the pork chops without touching.
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Dip each pork chop into the honey, allow excess to pour off, and then into the stuffing mix, pressing the stuffing into the pork chops so the breading sticks. Allowing them to sit for about five minutes also helps the breading stick.
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Bake, uncovered for 10 minutes, turn the pork chops, and bake for 10-15 minutes more or until 160 degrees with a meat thermometer.
These have been my favorite pork chops for years, and I think you will agree! Let me know what you think 🙂
This post is linked up to Simple Supper Tuesday.
Tracie says
I wanna make these today but have no eggs!! WAH! Is there anything else that would work??
Bernadette says
Hi Tracie, honestly you can just leave them out and it will have more of the honey flavor. Just make sure to crush up the stuffing mix fine so it stays moist.
Jackie says
Made these tonight and my daughter who doesn’t like pork chops had two!!! She loved them as did my husband. Will definately make again
Bernadette says
Hi Jackie, that’s great to hear! This is still my favorite way to make them.
tonya k says
These were soooo good! I lost the recipe and made it from (what I thought) memory. Found it this morning in my car (duh) and realized that I didn’t use butter in thee pan or egg in the honey. I knew the honey should dip better but oh well. They weren’t dipping well so I just resorted to squeezing the honey directly on pork chops lol. I did spray my pan with butter Pam though. They were soooooo good! Will try again using egg/butter next time!
Bernadette says
I’ve forgotten the egg myself in the past, it just makes it taste more like honey 🙂 I’m so glad you liked them!
mary says
not all all what the pic shows they looked so good yuck
Bernadette says
Mary,I’m so sorry you didn’t like them! My husband loves them. The original recipe calls for the oven temperature to be 425, I decrease it because I use thin pork chops. Did you bake them for the full 25 minutes, turning after 10? I state 10-15 minutes more, but usually check the temperature after 10 minutes.
mary says
they were horrible I wasted alll that money for that to bake meat at 400 thats insane they were hard burnt no taste of honey no herb taste nothing
sandra says
I am actually fixing a pork chop casserole,my daughter gave me the receipe.I use boneless ,brown rice,beef broth and flavor w pork rub.Very easy and delisH!
shelli says
Im not a big pork chop person; either, agreeing that the “other white meat” can be dry or tough. This is a nice change from Shake and bake! Simple, and since I already had these staple items, I whipped them up in no time. I know they’re a hit when the leftovers dont last more than one day and thats exactly when I knew I’d be making these again.
rantsfrommycrazykitchen says
I’m so glad they were a hit! Thanks for the feedback 🙂
Cindy @Hun... What's for Dinner? says
These sound really delicious! Thank you for linking to Simple Supper Tuesday :o)
Nicole (MyLoveForCooking) says
I will have to try these! Yummy. 🙂
rantsfrommycrazykitchen says
Thanks, Nicole! Let me know what you think!