22 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.

MBC
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with foil or coat with nonstick spray. Combine flour and bread crumbs in a shallow bowl. In a small bowl, beat eggs and water together.

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  • In a large skillet, heat oil over medium heat. Dip chops in egg mixture, dredge in flour and crumb mixture, and arrange chops in hot skillet. Lightly brown chops until golden brown on both sides and cooked through. Remove from skillet, and place on prepared baking pan. Top chops with strips of roasted red peppers. Set aside.

  • In small saucepan, melt butter over medium heat. Slowly add flour, stirring with whisk until light brown. Slowly whisk milk into flour, and continue whisking until sauce thickens. Remove from heat, and stir in mushrooms and lemon juice. Season to taste with salt and pepper. Evenly top each chop with mushroom white sauce.

  • Bake in preheated oven until golden brown, about 15 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

599 calories; 36.7 g total fat; 140 mg cholesterol; 599 mg sodium. 37.5 g carbohydrates; 29.4 g protein; Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

Rating: 5 stars
02/02/2009
Excellent!!! Read More
(32)

Most helpful critical review

Rating: 1 stars
04/27/2013
Way too much work for what it was. There are much easier and more flavorful ways to do pork chops in my opinion. The sauce was bland but lemony. Simmering the chops in mushroom soup and ground pepper and covering with the roasted red peppers then adding lemon to taste is the approach I would take in the future to achieve a similar result. Read More
22 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/28/2008
This is good - and very lemony! I didn't bake mine off in the oven as I was worried my chops would dry out. Just topped the browned chops with peppers and sauce. I thought the white sauce might break when I added the lemon but it was fine. You'll need quite a bit of salt and pepper to balance out the lemon. Something different but good. Thanks! Read More
(37)
Rating: 5 stars
02/02/2009
Excellent!!! Read More
(32)
Rating: 2 stars
10/26/2007
My husband liked it but we both agreed that it was too lemony and the flavors didn't blend that well. I won't be making this again. Read More
(28)
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Rating: 4 stars
08/22/2008
I cooked this for the first time for some friends we had over for dinner. I didn't have any lemon juice though... so that ingredient was left out. We all liked it! Read More
(20)
Rating: 3 stars
10/21/2012
Wish I'd read the reviews before preparing. Way too lemony. I will try it again but cut the lemon back by half. Also didn't have a jar of roasted peppers so I sautéed some red peppers in olive oil. Read More
(7)
Rating: 4 stars
10/29/2012
My family loved the lemony flavour and the pork was cooked perfectly including baking in the oven for 15min. I added some paprika to my seasoned breadcrumbs and flour. We ate it all before I even thought to take a photo and have requests to put this on our regular menu! Read More
(2)
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Rating: 5 stars
10/22/2012
I really enjoyed this recipe...definitely was something different than we are used to! I did take others advice and cut back on the lemon juice which probably helped with the flavor. Since this recipe had such a sweet taste to it I think I may try a hotter pepper on top or a mixture of the two types of peppers. Read More
(1)
Rating: 2 stars
11/12/2012
I used less than half the lemon suggested and felt it was still too powerful. I didn't think the flavors worked together very well. Read More
(1)
Rating: 5 stars
10/06/2018
I was looking for something different to do with my pork chops years back and found this recipe. It seemed interesting and a bit daring but my brother who is a good cook and quite daring was visiting so we decided to go for it. I used cream in place of the milk and flour (actually I could've sworn the original recipe called for cream but I could be wrong - my kids were babies then! lol) I was a bit worried that the lemon and cream wouldn't mix well as some others said but it ended up being fine. Knowing our personal tastes I limited the lemon juice which ended up being a good idea. Some people said they thought baking would dry out the pork chops but it actually has the opposite effect. Baking them at this moderate temp covered in a lemon cream/milk based sauce tenderizes them. Everyone was pleasantly surprised and how good this was. My in-laws are excellent cooks and were equally as surprised at how tender the pork chops were. Love the flavor! It stays in my rotation and is requested if I don't cook it for a while. I see that a few more people have tried it but it still remains an underdog sadly! People TRY this! Modify it to fit your taste you will like it! Read More