Pork Chop and Roasted Red Pepper Bake13 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“Tender center-cut pork chops are lightly browned, topped with roasted red peppers and a homemade mushroom white sauce, then baked to perfection.” - by MBC
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 597 cal
- 36.6 g
- 37.5 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 ..." See morewhen 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!"
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