I have been serving a lot of beef and chicken lately so I thought it would be a nice change to put this Dip and Bake Pork Chops Recipe on the menu for supper. This recipe originated from a Quaker Oats cookbook printed in 1979. Up until now the thought of using oat flour as a topping never even occurred to me, I thought this idea sounded pretty good so I decided to give it a try.
Making your own oatmeal flour is as easy as processing it in you blender, or food processor, for about 60 seconds or until it forms flour like texture. You can use old fashion or quick oats, whichever one you happen to have on hand. I used about 2 cups which produced about a cup and a half of oatmeal flour. I also used boneless chops in this recipe, but I’m sure bone in would work just as well, so use whatever you prefer. The coating was really good and the chops were moist and tender.
The next time you want to change things up a little bit for supper give this Dip and Bake Pork Chops Recipe a try; it’s really good.
- 6 boneless pork chops (1/2 to ¾’s thick)
- 2 cups oats (old fashion or quick oats)
- ¾ cup grated Parmesan cheese
- ½ teaspoon marjoram
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup milk
- ¼ cup unsalted butter (melted)
- 1 egg (lightly beaten)
- Preheat oven to 400F.
- Process the oats in a food processor or blender to form the flour.
- Combine all the dry ingredients in a wide bowl.
- Coat a large shallow baking pan with aluminum foil lightly sprayed with cooking spray.
- In another bowl whisk together the egg and milk. Roll the chops in the dry mixture, and then dip in the egg and milk, and then in the dry ingredients again.
- Arrange the chops in the baking pan and drizzle the butter over the top. Bake for 30 – 40 minutes or until golden brown. (Instant read thermometer should read 145F.)