Many of you have noticed Bacon Cheddar Pork Chops on my weekly menu plans, and I have gotten several requests for the recipe. So, I figured it was about time to share it.
I came up with these a while back when I needed to make something for dinner, but was running low on groceries. I hadn’t yet made a trip to the store because of an illness I suffer from called ‘Grocery Store Crowd Avoidance Syndrome’ – also known as GSCAS. If you are also a sufferer of GSCAS, I completely understand your condition – and you can rest easy knowing that you can find support here.
Anyhows – back to these pork chops. Looking through what groceries I did have, I pulled out a few things & set to work to see what I could come up with. What I came up with was marvelous, and became a main dish staple in my home. Everyone raved over it the night that I created it, and my 2 year old devoured a whole pork chop himself. And even though I have made it countless times, the raving never stops – and it still gets devoured by every member of my family.
Ready for the recipe? Of course you are. Why else would you be here? Oh wait, that’s right. For the GSCAS support group. We meet down the hall, second door on the right.
Here’s what you need:
Set out two pie dishes, or similar kind of dish. In one dish, whisk together 2 eggs and a couple splashes of milk – and in the other, mix together your bread crumbs, shredded cheese, & bacon bits.
Now, I’ve tried freshly fried bacon with this too…but it just doesn’t taste as good. Go figure.
Dip the pork chops into the egg mixture & then dredge into the breadcrumb mixture. Shake any excess off, and then repeat – making sure to press the breadcrumb mixture into the pork chops on both sides the second time around.
Lay in a baking dish sprayed with cooking spray. If you have a cast iron, use it as it helps form a beautiful crust. However, if you don’t have one – don’t worry about it.
Sprinkle any remaining breadcrumb mixture on top of the pork chops, and press down lightly.
Bake in a preheated oven (set to 400 degrees) for 30 minutes – carefully flipping the chops halfway through.
Sprinkle with a little bit more cheese & pop them back in the oven for a couple of minutes, just enough to melt the cheese. Remove from the oven, and garnish with chopped green onions if desired.
Serve ’em up to your family and watch how fast they get gone.
Set out 2 pie dishes, or similar dish. In one, whisk together the eggs & milk. In the other, mix together the bacon bits, bread crumbs, & 1 cup of the shredded cheese.
Dip the pork chops in the egg/milk mixture & then into the breadcrumb mixture. Shake off any excess crumbs & then dip back into the egg/milk mixture again. Dredge in the breadcrumb combination & press the mixture into each side.
Spray a baking dish with non-stick cooking spray, and place the pork chops in. Cast iron works best as it helps crisp the crust better, but it’s not a necessity if you don’t have one. Sprinkle on any remaining breadcrumb mixture, and press down lightly.
Bake for 30 minutes, carefully flipping over halfway through cooking. Sprinkle with the remaining ½ cup of cheese & return to the oven for 2 minute, just enough to melt the cheese.