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.

Poppy Chops

8 boneless loin pork chops, 3/4-inch thick
2 large 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

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. Turn chops and cook about 6 minutes more or until internal temperature on a thermometer reads 160°F (70°C), reducing heat as necessary to prevent overbrowning.
5. Transfer chops to a serving platter; cover to keep warm. Repeat with remaining shortening and chops.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 295 calories; Protein: 26 grams; Fat: 15 grams; Sodium: 342 milligrams; Cholesterol: 66 milligrams; Saturated Fat: 4 grams; Carbohydrates: 17 grams; Fiber: 3 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.