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Poppy Chops


  • 8 (3/4 inch thick) boneless loin pork chops
  • 2 eggs
  • 3 tablespoons water
  • 1 (6 ounce) package cornbread stuffing mix
  • 1/4 cup grated Asiago or Parmesan cheese
  • 2 tablespoons poppy seeds
  • 1/4 cup butter-flavor shortening

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  1. Beat together eggs and water in a small bowl until foamy. Pour into a shallow bowl.
  2. Place stuffing mix in a self-sealing plastic bag; finely crush with a rolling pin. Stir in Asiago or Parmesan cheese and poppy seeds. Transfer to a second shallow bowl.
  3. Trim fat from chops. Coat chops with crushed mixture. Dip into egg mixture and coat with crushed mixture again.
  4. Heat half of the shortening in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Add 4 of the chops; cook for 6 minutes.
  5. Turn chops and cook about 6 minutes more or until evenly browned, reducing heat as necessary to prevent overbrowning.
  6. Transfer chops to a serving platter; cover to keep warm.
  7. Repeat with remaining shortening and chops.

Yield: 8 servings