Justin Wilson’s Baked Pork Chops with Dressing is a one-dish wonder that brings all the rich, savory flavors of Cajun cooking to your dinner table. Tender pork chops are seasoned with cayenne and baked right on top of a flavorful dressing made from bread crumbs, eggs, garlic, and a healthy splash of red wine. Adding steak sauce and Louisiana hot sauce gives the dressing a bold, peppery punch, while grated onion and bay leaf round it out with warm, aromatic notes.
This hearty, satisfying recipe is full of that unmistakable Justin Wilson charm—simple ingredients, big flavor, and just the right amount of heat.
JUSTIN SAYS: Use a casserole dish that is wide enough to lay out all the pork chops in a single layer and deep enough to hold the total volume of the stuffing mixture.
———
Justin Wilson’s Baked Pork Chops with Dressing
Southern-style baked pork chops layered over spicy Cajun dressing made with wine, hot sauce, and garlic—this Justin Wilson recipe is classic comfort food with bold Louisiana flavor.
SERVINGS: 6
PREP TIME: 25 minutes
COOK TIME: 35 minutes
TOTAL TIME: 1 hour
Ingredients
- 6 pork chops, about 3/4" thick
- Salt and red cayenne pepper, to taste
- 2 cups bread crumbs
- 2 eggs
- 1 cup of Claret wine
- 1/4 cup of olive oil
- 1 large onion, juiced or grated
- 2 cloves garlic, juiced or grated
- 1/2 of a small bay leaf, broken into tiny pieces
- 2 Tablespoons steak sauce
- 1 1/2 teaspoons of Louisiana Cayenne hot sauce
Cooking Instructions
- Preheat the oven to 350 degrees. Season the pork chops with salt and red ground cayenne pepper, and set aside.
- In a mixing bowl, combine the bread crumbs and beaten eggs. Stir in the wine and olive oil, then add the onion, garlic, and bay leaf. Mix well!
- Add the steak sauce and hot sauce and mix well again. This mixture should be juicy and not dry. Add wine if it seems too dry, and add bread crumbs if it’s too wet. Salt to taste.
- Grease a large casserole dish with olive oil (ensuring the dish is deep enough to comfortably hold all the mixture and the pork chops).
- Place the pork chops in a single layer inside the seasoned casserole dish and pour the dressing over them. Smooth the dressing out, and add the salted, cayenne-peppered pork chops on top.
- Grease a large casserole dish with olive oil and pour the dressing into it. Smooth out the dressing and then layer the seasoned pork chops on top.
- Bake in the oven until done (about 20-30 minutes for boneless pork chops, and 25-35 minutes for bone-in chops) until the center of each chop reaches an internal temperature of at least 145°F.
———
Justin Wilson’s videos are brought to you by Lehman’s On the Square. Cook along with Justin Wilson every Saturday at 4:30 pm ET only on RFD-TV!
Related Stories
Despite rising costs and growing food insecurity, meat demand remained strong in 2025 as higher-income consumers offset cutbacks elsewhere. Economists break down the K-shaped economy, upcoming USDA cattle reports, livestock production outlooks, and renewed debate over beef imports and country-of-origin labeling heading into 2026.
Midland County Junior Livestock Show in West Texas features swine competition with top exhibitors, including Grand Champion Brinley Wilson, ahead of Saturday’s premium sale.
China’s beef policy risk stems from domestic volatility, making export demand inherently unstable. Jake Charleston with Specialty Risk Insurance offers his perspective on cattle markets, risk management, and producer sentiment.
Strong pork demand and improving beef exports outside China support protein markets despite ongoing trade barriers.
Protein markets are fragmenting. Beef is supply-driven and more structurally expensive, whereas pork and poultry remain price-competitive.
Federal nutrition policy is signaling a stronger demand for whole foods produced by U.S. farmers and ranchers. Consumer-facing guidance favors animal protein, but institutional demand may change little under existing saturated fat limits.
The U.S. Meat Export Federation plans to expand its global market presence in the New Year and says it is focusing its appeal on the growing middle class worldwide.
Small, locally focused wineries are finding resilience through direct sales and regional loyalty rather than scale alone.
Pork producers warn that proposed definitions of “ultra-processed” food in guidelines from the “Make America Healthy Again” plan could negatively impact industry-standard bacon, sausage, and feed practices.
