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
Where the Food Comes From producer Donna Sanders takes us along on a behind-the-scenes look at filming the show’s newest episode, “Clemson Blue,” where university cheesemakers reveal how they put the “blue” in their award-winning blue cheese.
It is in there, the mold — those rich blue veins in creamy blue cheese that make you either love it or loathe it — but how does it get there? This bonus scene from “Clemson Dairy,” Season 4, Episode 4 of Where the Food Comes From, explains how and why that happens.
No, it is not some new college course — Clemson has been making blue cheese since 1941, and the product has developed a worldwide following and won some pretty big awards. With good reason — it is fantastic stuff. It is also fascinating to see how it is made. Check out this sneak peek look at the latest episode of Where the Food Comes From, “Clemson Blue.”
The machines do all the work at Hickory Hill Milk in South Carolina, and the pampered cows get on-demand service. The team at Where the Food Comes From shares a special, behind-the-scenes account filming the show’s newest episode, Robot Dairy, premiering this Friday, Oct. 20, 2023, at 9:30 p.m. ET on RFD-TV!
The machines do all the work at Hickory Hill Milk in South Carolina, where the pampered cows get on-demand service. They make a premium cream line of milk you still have to shake. It is so good it is used to make the world-famous Clemson blue cheese.
