I get the pastry brushes at Dollar Tree for … you guessed it … $1. It made it a lot easier to apply the coating AND it’s so easy to clean. I use a silicon pastry brush to spread on the wet coating.

I found an easier way and the pork chops taste just the same - just not a messy. My counter looked like something blew up after I put the chops in the oven. When I first started making this I did the wet coat and then dredged into the panko bread crumbs that were sitting in a saucer.

Dredge each chop or coat in the pan (my easy way) - your choice.

We prefer these pork chops with just a nice Caesar salad, but a green vegetable or vegetable medley also works. Serve with sides or just a salad - your choice.So it’s a win-win for me to just buy a whole pork loin. Buying thin cut chops where I live are more expensive than the regular or thick cuts - they average around $5.12 lb. for bone-in chops) AND we like our pork chops thin cut. I can usually find a pork loin on special for around $1.59 lb. I do it that way for a couple of reasons. The best prices on pork chops are when you buy a whole boneless pork loin and cut in into chops yourself. Boneless pork chops are easier to deal with, cook better and are easier to eat, but they cost more. If you buy pork chops by the package, bone-in will be lesser expensive and that’s what I used to buy. Boneless or bone-in pork chops - your choice.I just knew I had to put my own spin on this recipe and give it a whirl. Not a fan, but we love the tang & tart flavor of yellow mustard. When I scrolled down to the recipe, I noticed that she used dijon mustard. What caught my attention first was that she mentioned Shake ‘n Bake - their version for Pork comes in a close second to OvenFry but it’s not crispy. The original recipe is over here at Meatloaf & Melodrama (don’t you just love the name of her blog?). Not because I thought it would taste like OvenFry, but because I thought it might be a good recipe to try instead of OvenFry. I was cruising through some great recipe blogs and a recipe caught my attention. but The Hubster and I both really fell in love with the taste of pork chops breaded with OvenFry for Pork. So, pork chops at our house fell out of fashion. Kinda puts it in perspective, doesn’t it. If a steak cost that much it would be $12 a pound. I don’t even buy meat that cost that much. The last time I bought it - about a year ago - it cost me $3 bucks for 4 oz. What I don’t like about OvenFry for Pork is the price. I’ve put it on pork (of course), chicken, shrimp and fish. That coating just does it for me on just about every protein I like to eat.

Baked pork chops recipe bread crumbs