The Best Pork Chops Ever
Crispy Oven Baked Pork Chops With Honey Mustard Glaze
The Best Pork Chops Ever have been one of the most popular recipes on The Tipsy Housewife since I first published them way back in 2018.
Apparently I wasn’t being TOO dramatic when I gave them that name.
Over the years, I’ve heard from so many readers whose husbands, wives, kids and families declared these some of the best pork chops they’ve ever eaten.
The recipe is surprisingly simple.
Thick bone-in pork chops are coated in a crispy seasoned breading and baked in the oven with a little butter. When they’re almost finished, they get a sweet and tangy honey mustard glaze that works its way into all those crispy little crevices.
Crispy outside.
Juicy inside.
Sweet, tangy and savory.
After all these years, I still love them.
The original recipe isn’t going anywhere, but it was LONG overdue for an update with everything I’ve learned from making these and answering your pork chop questions for years.
Before You Jump to the Recipe
A few things will make a BIG difference:
- I prefer bone-in chops about 1 inch thick. They’re my favorite for this recipe.
- Thickness matters more than the number of minutes on the clock.
- Use a meat thermometer. Pork chops are safe at 145°F followed by at least a 3-minute rest.
- A little pink does NOT automatically mean undercooked pork. Temperature determines safety, not whether the inside is completely white.
- Pat the pork dry before breading. This helps the coating adhere.
- Oven Fry is a seasoned crispy coating mix. I explain it below because I know not everyone can find it.
- Shake ‘N Bake works. Extra Crispy is my preferred substitute when Oven Fry isn’t available.
- You can make your own coating. I have a homemade version below for my Canadian and international readers.
- Don’t drown the chops in butter. You want enough to help that coating crisp.
- Make extra honey mustard glaze. This is probably the most consistent advice I’ve gotten from readers over the years.
- Do not overcook pork because you’re waiting for it to turn completely white.
A Tried and True Tipsy Recipe
This was one of those recipes I made on a whim years ago and somehow everything came together perfectly.
Did I spend years in a laboratory researching the molecular structure of pork chops?
No.
Did a pork angel descend from the heavens and hand me the recipe?
Also no.
I coated some pork chops in Oven Fry, put butter on top, baked them and made a honey mustard glaze.
Sometimes that’s how the best recipes happen.
I first published these in August of 2018, and they’ve been made over and over again ever since.
So I am NOT reinventing this recipe.
I’m just giving an old Tipsy favorite the useful information it deserves.
How to Pick the Right Pork Chops
Walk up to the meat counter and suddenly there are twelve things that appear to be called pork chops.
Let’s make this easier.
Pork chops come from the loin, and you’ll see different cuts including rib chops, loin or porterhouse chops, sirloin chops, boneless center-cut chops and blade chops.
For THIS recipe, I like a bone-in pork chop approximately 1 inch thick.
That’s the sweet spot for me. The perfect chop, if you will.
I want enough thickness that the inside has time to stay juicy while the coating gets crisp.
Different Types of Pork Chops
Here’s a quick grocery-store pork chop lesson.
Bone-In Rib Chop
This is an excellent choice for this recipe.
It has the rib bone running along one side and tends to have good flavor.
Bone-In Loin or Porterhouse Chop
You’ll recognize this one by the T-shaped bone. It includes loin on one side and a smaller piece of tenderloin on the other.
This is another very good option.
Boneless Center-Cut Pork Chop
Yes, you can use boneless chops.
They tend to be lean, so they can go from juicy to dry fairly quickly.
Start checking the temperature sooner than you think you need to.
Sirloin Chop
These come from closer to the hip and can have more bone and connective tissue.
They’re perfectly edible, but they aren’t my first choice for this particular quick oven method.
Blade Chop
Blade chops come from closer to the shoulder and can have more marbling.
They’re flavorful, but the shape and amount of bone can vary.
Bone-In or Boneless?
I still prefer bone-in for The Best Pork Chops Ever.
I’ve always found that I get a wonderfully juicy chop while the outside has time to become crispy.
But plenty of readers have asked whether boneless chops work.
YES.
Just don’t use the same cooking time blindly.
A thinner boneless chop may cook considerably faster than the thick bone-in chop I originally used.
The thermometer decides when dinner is done.
Thickness Is REALLY Important
The pork chops in my original recipe are approximately 1 inch thick.
If yours are only 1/2 inch thick, they can cook much faster.
If you’ve bought beautiful 1 1/2-inch chops from the butcher, they’ll likely need more time.
This is why giving one exact cooking time for every pork chop on earth is impossible.
Use my timing as a guide and your thermometer as the final answer.
Pork Doesn’t Have to Be White Inside
A lot of us grew up believing pork had to be cooked until it was completely white inside.
And usually quite dry.
Remember the old “other white meat” messaging?
That helped cement the idea for a lot of people that properly cooked pork should look like chicken breast.
But color isn’t the way to determine whether your pork chop is safely cooked.
A whole-muscle pork chop can be slightly pink inside and still be properly cooked.
The important number is 145°F, measured in the thickest portion with a food thermometer, followed by at least a 3-minute rest.
So please stop punishing your pork chops because you’re waiting for every trace of pink to disappear.
That’s how we ended up with an entire generation convinced pork chops were dry and a generation who disliked pork.
Don’t Overcook Your Pork Chops
This is probably the most important update I can make to this old recipe.
When I originally wrote it, I told you how long MY pork chops took in MY oven.
That’s useful as a starting point.
Your chop may be thicker. or thinner.
The oven you are using may run hotter.
Your baking sheet may conduct heat differently.
Bone-in and boneless chops can cook differently.
Start checking early.
Insert an instant-read thermometer into the thickest part of the chop without touching the bone.
Once your pork has reached the proper temperature, stop cooking it just because you think pork “should” look more done.
Juicy pork chops are GOOD pork chops. Unless you prefer dry.
Your Oven Matters
I have said this for years because I cook in two different kitchens.
My gas oven in Chicago and my electric oven in Michigan do not behave exactly the same.
Even two ovens set to 400°F can have surprisingly different actual temperatures.
The age of your oven matters.
Gas versus electric can matter.
Where your rack sits matters.
The pan you’re using matters.
This is why I always recommend an inexpensive oven thermometer and a good instant-read meat thermometer.
What Is Oven Fry?
This question has followed this recipe since 2018.
Oven Fry is a seasoned coating mix designed to give meat a crispy, almost fried exterior while baking in the oven.
Think of it in the same general family as Shake ‘N Bake.
It’s essentially a convenient seasoned breading.
You coat the pork and bake it rather than standing over a skillet frying chops in oil.
That’s one reason I love this recipe.
You get that crispy breaded-pork-chop experience with much less mess.
Where Do I Find Oven Fry?
Availability varies tremendously by store and region.
Look near:
Breadcrumbs
Shake ‘N Bake
Breaded coating mixes
Seasoning packets
Sometimes stores put it near flour and breadcrumbs, while others put it closer to packaged seasonings.
And some stores simply don’t carry it.
Don’t let that stop you from making the recipe.
Can I Use Shake ‘N Bake Instead?
YES.
I’ve been telling readers this for years.
I personally prefer the texture I get from Oven Fry, but Shake ‘N Bake absolutely works.
If you have the option, I would choose an Extra Crispy variety.
A Canadian reader even reported using Extra Crispy Shake ‘N Bake because she couldn’t find Oven Fry, and her whole family loved the pork chops.
Use what you can actually buy.
What About Store Brands?
Also fine.
I’ve used the Aldi version of oven-fry-style coating and liked it.
Sometimes you may only find a chicken variety rather than pork.
I’ve used a chicken coating on pork chops.
The pork police did not arrive.
It was delicious.
Check the seasoning and sodium level and use your judgment.
Can’t Find Oven Fry? Make Your Own
This section is especially for my Canadian and international readers who have been asking me about this ingredient for YEARS.
You can make a simple crispy seasoned coating at home.
Homemade Oven Fry-Style Coating
Combine:
- 1 cup plain fine breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/4 cup fine cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried parsley
- 2 tablespoons neutral cooking oil
Mix everything very well, using your fingers to work the oil throughout the crumbs.
The oil is important.
We’re trying to mimic a coating designed to crisp while baking, not simply putting dry breadcrumbs on a pork chop.
Use this homemade mixture exactly as you would use the packaged coating.
You may have some left depending on the size of your chops.
Do not save coating that has come into contact with raw pork.
Can I Just Use Panko?
You can, but I would season it and add a little oil.
Plain dry panko won’t behave exactly like Oven Fry.
That is actually something one of my readers discovered when she substituted seasoned panko. Her pork reached temperature before the coating had browned and crisped.
If panko is all you have, mix it with seasonings and a little oil first.
You can also give the finished chops a VERY brief broil if the pork is already at temperature but the crumbs need more color.
Watch them constantly.
Honey, breadcrumbs and broilers can go from golden to charcoal while you’re checking Facebook.
Pat Your Pork Chops Dry
Before breading, pat the chops thoroughly dry with paper towels.
A wet surface makes it harder for your egg and coating to adhere properly.
Dry pork.
Egg wash.
Seasoned coating.
That’s the order.
Set Up a Breading Station
Do yourself a favor and organize everything BEFORE you start dipping raw pork into eggs.
I set out:
The pork chops
Whisked eggs
Oven Fry or homemade coating
A clean prepared baking sheet
I like using separate shallow dishes for the eggs and coating.
Use one hand for wet ingredients and one for dry if you can.
It prevents you from breading your fingers along with the pork chops.
How to Get the Coating Crispy
After dipping the chop into the egg, press it firmly into the coating.
Don’t just sprinkle breadcrumbs politely in its general direction.
Make sure the whole chop is coated on all sides and the top and the bottom.
Then place the breaded chops on your prepared baking sheet without crowding them.
Sprinkle a little additional coating over any bare spots.
I put a pat of butter on top of each pork chop.
As that butter melts, it helps that coating brown and gives it extra flavor.
Give the Chops Some Space
Don’t pile four giant pork chops on top of one another because you’re trying to use the smallest baking sheet you own.
Air needs to circulate.
Crowding traps steam.
Steam and crispy breading are not friends.
Use a large enough baking sheet that the chops have some room around them.
The Honey Mustard Glaze Is the Boss
THIS is what takes the recipe from crispy pork chop to The Best Pork Chops Ever.
The glaze is ridiculously simple:
Honey.
Yellow mustard.
Red wine vinegar.
Paprika.
Fresh parsley.
All of this is perfect against that rich, crispy pork.
And after years of reader comments, I can tell you something:
You may want to double it.
People LOVE this glaze.
Use some on the hot chops and save some clean glaze for dipping or drizzling at the table. Or use it on salad!
Don’t Cross-Contaminate Your Extra Glaze
If you’re making extra sauce for dipping, divide it before it touches anything that has been in contact with raw pork.
Keep the serving portion completely separate.
It sounds obvious, but it’s an easy thing to forget when you’re moving quickly around the kitchen.
When to Add the Glaze
I don’t put the honey mustard glaze on at the beginning.
The honey can burn before the pork is finished.
Instead, bake the breaded pork chops until they’re essentially done.
Then drizzle the glaze over the hot chops, turn the oven off and return them to the warm oven for a few minutes.
That lets the glaze settle into all those crispy nooks without scorching the honey.
What to Serve With The Best Pork Chops Ever
These pork chops can go in several directions.
The sweet and tangy glaze is especially good with potatoes and simple vegetables.
Some of my favorite sides are:
Creamy mashed potatoes
Potato pierogi with pan-fried onions
Buttered egg noodles
Roasted potatoes
Baked potatoes
Green beans
Roasted Brussels sprouts
Buttered peas
Glazed carrots
Creamed spinach
A simple cucumber salad
Applesauce
Make It a Sunday Dinner
For Sunday dinner, I’d go full Midwest comfort food.
The Best Pork Chops Ever
Creamy mashed potatoes
Green beans
A good salad
Warm rolls
And extra honey mustard glaze on the table.
That’s a dinner people remember.
What to Do With Leftover Pork Chops
Leftovers make an excellent lunch.
Slice a cold or gently reheated pork chop over salad greens and drizzle a little leftover honey mustard glaze over the top.
You can also slice the pork for:
Sandwiches
Wraps
Grain bowls
Chopped salads
Or a pork chop sandwich with lettuce and extra honey mustard.
For reheating, I prefer the oven or air fryer because it gives the breading a better chance of becoming crispy again.
More Pork Chop Recipes
If you love pork chops as much as I do, this is the perfect place to send readers to more Tipsy pork chop dinners.
The Full, Printable Recipe
The Best Pork Chops Ever Recipe
The Best Pork Chops Ever are crispy on the outside, juicy on the inside and finished with an easy sweet and tangy honey mustard glaze. Thick bone-in pork chops are coated in crispy seasoned breading, topped with butter and baked in the oven for an easy pork chop dinner that has been a Tipsy Housewife reader favorite since 2018.
Ingredients
For the Pork Chops
- 4 large bone-in pork chops, approximately 1 inch thick
- 1 box Oven Fry for Pork, or similar seasoned crispy coating
- 2 large eggs, whisked
- 4 tablespoons butter, divided into 4 portions
For the Honey Mustard Glaze
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon paprika
- 3 to 4 tablespoons finely minced fresh parsley, divided
Homemade Oven Fry-Style Coating, Optional
- If Oven Fry isn't available:
- 1 cup fine plain breadcrumbs
- 1/2 cup panko breadcrumbs
- 1/4 cup fine cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery salt
- 1/2 teaspoon dried parsley
- 2 tablespoons neutral cooking oil
Instructions
- Heat the oven to 400°F. Line a large baking sheet with foil and lightly coat it with nonstick cooking spray.
- Pat the pork chops VERY dry on all sides with paper towels.
- Set up a breading station with the whisked eggs in one shallow dish and the Oven Fry or homemade coating in another.
- Dip one pork chop into the egg, coating both sides and the edges. Allow the excess egg to drip off.
- Press the chop firmly into the seasoned coating. Turn and coat the other side and edges, pressing the breading onto the pork so it adheres well.
- Place the breaded chop on the prepared baking sheet.
- Repeat with the remaining pork chops.
- Sprinkle a little additional coating over any bare spots.
- Place approximately 1 tablespoon butter on top of each pork chop.
- Bake the chops. For approximately 1-inch-thick bone-in chops, begin checking the internal temperature around the 18 to 20-minute mark. Cooking time will vary according to the thickness of your chops and your oven.
- While the pork bakes, whisk together the honey, yellow mustard, red wine vinegar, paprika and approximately half of the minced parsley.
- When the pork chops are nearly finished, remove the baking sheet from the oven.
- Drizzle some of the honey mustard glaze over each pork chop.
- Turn the oven OFF and return the glazed chops to the warm oven for approximately 5 minutes, or just long enough for the glaze to settle into the crispy coating and for the chops to reach their finished temperature.
- Verify the pork has reached at least 145°F in the thickest part, without the thermometer touching the bone.
- Remove the chops from the oven and allow them to rest for at least 3 minutes.
- Sprinkle with the remaining fresh parsley.
- Serve with additional CLEAN honey mustard glaze for dipping, if desired.
Homemade Coating Instructions
- Combine the fine breadcrumbs, panko, cornmeal, flour, paprika, onion powder, garlic powder, salt, pepper, celery salt and parsley.
- Add the oil and use your fingers or a fork to distribute it thoroughly throughout the crumbs.
- Use the homemade coating exactly as you would use packaged Oven Fry.
- Discard any coating that has come into contact with raw pork.
Notes
- Pork chop thickness: This recipe was originally developed using approximately 1-inch-thick bone-in pork chops. Thin chops will cook faster and very thick chops will require additional time.
- Temperature: Cook whole-muscle pork chops to at least 145°F in the thickest portion and allow them to rest for at least 3 minutes.
- Pink pork: Properly cooked pork may still have some pink in the center. Use a food thermometer rather than color to determine doneness.
- Boneless chops: Boneless pork chops can be used. Begin checking them earlier, particularly if they are thinner than 1 inch.
- Oven Fry substitute: Extra Crispy Shake 'N Bake is an easy substitute.
- Canada/international: Use an available seasoned crispy coating or the homemade coating included with the recipe.
- Panko: If substituting panko, season it and add a little oil before coating the pork to encourage browning.
- Honey mustard glaze: Feel free to double it. Many longtime readers do.
- Browning: If the pork has reached temperature but the breading needs additional color, briefly broil the chops while watching them constantly.
- Oven temperature: Ovens vary. Use the cooking time as a guide and internal temperature as the final determination of doneness.
Frequently Asked Questions
What pork chops are best for this recipe?
I prefer bone-in pork chops approximately 1 inch thick.
Bone-in rib chops or loin chops are both excellent choices.
Can I use boneless pork chops?
Yes.
Watch them carefully because lean boneless chops, particularly thinner ones, can cook quickly.
Use internal temperature rather than the recipe’s cooking time to determine doneness.
What temperature should pork chops be?
Whole-muscle pork chops should reach 145°F in the thickest portion, followed by at least a 3-minute rest.
Is it okay if my pork chop is pink inside?
Yes.
A safely cooked pork chop can still have some pink inside.
Use a thermometer rather than color to determine whether it’s safely cooked.
Why are my pork chops dry?
The most common culprit is overcooking.
Pork chops are relatively lean and can dry out quickly once they’re cooked far beyond the proper temperature.
What is Oven Fry?
Oven Fry is a seasoned breading/coating designed to become crispy when food is baked rather than fried.
Can I use Shake ‘N Bake?
Absolutely.
Extra Crispy is my first choice when substituting for Oven Fry.
What if I live in Canada and can’t find Oven Fry?
Use an extra-crispy seasoned coating mix available in your area or make my homemade Oven Fry-style coating included above.
Can I use panko?
Yes, but I recommend seasoning it and mixing it with a little oil so it browns and crisps more like a packaged oven-fry coating.
Why isn’t my breading crispy?
A few things may have happened.
The chops may have been too wet before breading.
The pan may have been crowded.
The coating may not have contained enough fat.
Or the pork may have reached temperature before the breadcrumbs browned.
If the pork is already safely cooked but the coating needs color, a very brief broil can help. Watch it constantly.
Can I double the honey mustard glaze?
PLEASE DO.
This may be the number one reader modification to this recipe.
Can I use Dijon mustard?
You can, but it changes the flavor.
The original recipe uses regular yellow mustard, and that’s still my preference.
Can I use another vinegar?
Yes.
I like red wine vinegar, but apple cider vinegar would also work nicely.
Can I make these in the air fryer?
The basic breaded pork chop concept can work in an air fryer, but time will depend heavily on chop thickness and your particular appliance.
Cook by internal temperature rather than trying to translate the oven minutes exactly.
Still One of the Best
There are recipes I look back on years later and wonder what on earth I was doing.
This isn’t one of them.
These pork chops have been made by Tipsy readers for years, and they still deserve their name.
Crispy coating.
Juicy pork.
Butter.
Honey mustard glaze.
Nothing complicated.
Just a really good pork chop dinner.
The biggest thing I know now that I want every reader to know too?
Stop cooking pork until it resembles a hockey puck.
Get yourself a thermometer, cook those chops properly and enjoy how good pork can actually be.
61 Comments
Three Recipes You Need To Be Making This Weekend – The Tipsy Housewife
August 11, 2018 at 1:27 pm
[…] For another great recipe check out my recipes for Honey Mustard Pork Chops […]
Anonymous
October 22, 2018 at 10:07 pm
My husband said best pork chops he ever ate…haven’t made pork chops in years because they were alway dry…great recipe followed it to the T
thetipsyhousewife
October 22, 2018 at 10:09 pm
I am so glad you loved them!! Thanks for letting me know !
Anonymous
April 15, 2019 at 3:54 pm
My oven is quite hot but after cooking it it was still a bit raw… Im sure it will be tasty though. Hoping for the best for my hubbies 40th dinner
thetipsyhousewife
April 15, 2019 at 3:57 pm
All ovens vary as well as thickness of pork chops so always take the temp to make sure ités cooked despite what any recipe says. I do hope your husband has a great birthday!
Nathalie Johnston
March 27, 2024 at 4:56 pm
I made these today for supper. I cant get Oven Crisp in Canada so I used Shake n Bake extra crispy. Other than that I stayed true to the recipe except that I made extra of the glaze, thinking it will make a very nice salad dressing with the leftover chop and some greens. My whole family enjoyed this and I will be making this one again for sure, I might even try it with some chicken too.
thetipsyhousewife
March 27, 2024 at 4:56 pm
I am so glad!
Leslie Booth
October 25, 2018 at 10:55 pm
Second time for this recipe… We love it. So easy. Lovely presentation too for company.
thetipsyhousewife
October 25, 2018 at 11:12 pm
I am so happy to hear that!
Anonymous
November 29, 2018 at 10:36 pm
Pork chops were a big hit.
The glaze was amazing.
thetipsyhousewife
November 29, 2018 at 11:30 pm
Iém so happy you liked it!!
Anonymous
December 2, 2018 at 9:59 pm
For the Pork chop glaze. Does the T mean Tablespoon or Teaspoon.
thetipsyhousewife
December 2, 2018 at 10:00 pm
A capital T always means tablespoon in recipes and a small t means teaspoon
Mke
January 9, 2019 at 9:59 pm
I like this idea but wow the are a few ideas I think are missing. Such as the oven fry and all the spices. I mean everything is just there, no order. Really had to think about this as I cooked it.
thetipsyhousewife
January 9, 2019 at 10:01 pm
Iém not sure what you mean?
Mike
January 9, 2019 at 10:05 pm
Forget my last comment
Ruby
January 21, 2019 at 12:31 am
Made this recipe tonight and it turned out great. The whole family liked it which doesn’t happen often. Thanks for sharing your recipe!
thetipsyhousewife
January 21, 2019 at 12:37 am
That makes me so happy to hear !!
Anonymous
January 27, 2019 at 8:30 pm
What kind of parsley did you use? Italian, American or chinese?
thetipsyhousewife
January 27, 2019 at 8:37 pm
Dried
Anonymous
January 28, 2019 at 12:35 am
Hi, should I pound the chops somewhat to tenderize or will it make the chops dry?
thetipsyhousewife
January 28, 2019 at 12:42 am
You can if you want to. I didnét need to
Mia
January 20, 2020 at 10:26 pm
I used panko crumbs. Added Italian seasoning and crushed garlic. Came out great! My husband, who loves anything pork, loved them! Thanks
thetipsyhousewife
January 20, 2020 at 10:37 pm
Awesome!!!
Anonymous
February 5, 2019 at 5:15 pm
This recipe was amazing. But next time we are going to triple the glaze.
thetipsyhousewife
February 5, 2019 at 7:29 pm
So happy to hear !
Kris
February 5, 2019 at 7:24 pm
Delicious and super tender. Will be making this again but tripling the amount of glaze
thetipsyhousewife
February 5, 2019 at 7:29 pm
So happy you liked it !!!
Anonymous
February 18, 2019 at 7:53 pm
Can I use Italian bread crumbs instead?
Thanks. Skip
thetipsyhousewife
February 18, 2019 at 8:16 pm
Not sure if it would be as crispy without frying it
Anonymous
February 28, 2019 at 6:28 pm
Can,t wait to try this. Thanks
thetipsyhousewife
February 28, 2019 at 6:38 pm
Enjoy!
Kerry
April 8, 2019 at 6:18 pm
Where do I use the butter?
thetipsyhousewife
April 8, 2019 at 7:01 pm
Hi , ités in the steps , you put the pats of butter on top of the chops before baking .
Brenda Holmes
April 29, 2019 at 8:52 pm
Can I use balsamic vinegar instead of red wine vinegar?
thetipsyhousewife
April 29, 2019 at 8:53 pm
Yes
Anonymous
April 30, 2019 at 10:51 pm
Amazing! That glaze would make a shoe taste good!
thetipsyhousewife
April 30, 2019 at 11:12 pm
So happy to hear that !!
Anonymous
May 16, 2019 at 11:15 pm
Husband said to keep this recipe. Said best pork chops he ever had. Delicious and easy.
thetipsyhousewife
May 16, 2019 at 11:34 pm
I love hearing that! Thanks so much !
Liz Holyfield
May 22, 2019 at 11:05 pm
Omg! This was the best pork chop recipe. I ever
Tried. Really a big hit with the family.
Thank you, Thank you!
thetipsyhousewife
May 22, 2019 at 11:09 pm
So happy to hear!!
Kitty
July 16, 2019 at 3:06 pm
Where’s the printable recipe?
thetipsyhousewife
July 16, 2019 at 3:09 pm
I donét have that option yet. You can feel free to sceeen shot it , highlight the areas you want to print or copy and paste the printable parts you want. Sorry.
Elizabeth Destino
July 22, 2019 at 9:45 pm
I have made these twice, absolutely delicious. I think next time I will double the glaze recipe. We wanted more!
thetipsyhousewife
July 29, 2019 at 12:56 pm
Awesome! That makes me so happy!
The Delicious Dishes Made From Pork – Daily Easy Recipe
August 12, 2019 at 11:35 am
[…] Save the recipe […]
Anonymous
October 21, 2019 at 3:53 pm
Followed exactly.. delicious. ðŸ˜
thetipsyhousewife
October 21, 2019 at 4:29 pm
Wonderful!!!
Janet Bradley
November 21, 2019 at 7:02 am
Is there a print button for this recipe? Or do I have to copy and paste?
thetipsyhousewife
November 21, 2019 at 7:57 am
Sorry Janet I wasnét that tech savvy when I wrote this back then. I added a print to my new posts but unfortunately for this one you will have to copy and paste.
Anonymous
February 11, 2020 at 6:40 pm
Would this work with boneless chops
thetipsyhousewife
February 11, 2020 at 6:46 pm
Yes!!
Pork Chops – Eat-GoodFood.Com
March 3, 2020 at 2:30 pm
[…] Full Directions Here. […]
The Best Pork Chops Ever – The Tipsy Housewife – My Blog
September 30, 2020 at 4:05 am
[…] MEAL PLANNING, RECIPES, SUNDAY SUPPERS, TIPSY IN THE KITCHEN, TOUGH DAY DINNER, WEEKNIGHT MEALS, source : thetipsyhousewife.org […]
The Best Pork Chops Ever – The Tipsy Housewife – My Blog
October 1, 2020 at 4:36 am
[…] The Best Pork Chops Ever – The Tipsy Housewife, source : thetipsyhousewife.org […]
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September 21, 2022 at 12:01 am
[…] If you love pork chops, I have another VERY popular pork chop recipe here on the blog for the crispiest pork chops ever. You can click here for the recipe. […]
Amber Gray Thompson
May 1, 2024 at 1:06 pm
These were delicious! Hoping you can suggest how to get my topping to brown.
I used seasoned panko and an internal thermometer in oven. When the chops came to temp the panko was not yet browned or crispy. I reduced the butter on top to 1/2 T, but the panko was a bit mushy when the meat was done. Even so, it was still tasty! I can imagine how much better with a crispy crust. Ended up tossing them in a skillet which helped some but maybe there is something else I should try? Thank you, this recipe is a keeper! Like many others have said, I doubled the glaze for extra dipping sauce.