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Poppy Chops

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Poppy Chops

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Make guests think that you slaved over these breaded chops. This "No Recipe" recipe contest honorable mention recipe from Gerry Holcomb uses a package of cornbread stuffing mix as a shortcut to great taste. Serve with steamed broccoli and roasted potato wedges.


  • 8 New York (top loin) pork chops
  • 2 eggs
  • 3 Tbsp. water
  • 6 oz. cornbread stuffing mix
  • 1/4 cup asiago (OR Parmesan cheese, grated)
  • 2 Tbsp. 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 4 minutes. Turn chops and cook about 4-5 minutes more or until internal temperature on a thermometer reads 145 degrees F, reducing heat as necessary to prevent overbrowning. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops. Allow chops to rest for 3 minutes before serving.
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