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 Hey Betty Crocker kitchen people.....help this person out...Lets hear from the pros who work there..

      Pork Chops

    I use chops with the bone-in. I dip my chops in egg first, then into bread crumbs, I bake  at 350 degrees for 55-60 depending on the thickness of the chops. I find that cooking chops this way they stay moist. Good Luck

Hi debbie54, I'am not a 'pro" but I have learned a few things, Don't buy "thin" sliced ones, do look for them with some fat in and on them, that's what adds the flavor and helps keep them moist. I cook them 2 ways. #1.This I got out of a cooking mag. 4- !/2" pork chops. While heating skillet, Mix 2T. sugar,1/2t.salt,1/4t.pepper,. rinse chops and dry, rub them with oil and put half of seasoning on one side, put into hot skillet, turn heat to med.,cook for 6 min,turn then put remainder of seasoning on other side and cook 6 min. remove from skillet ,set aside, boil the juice left untill it just coats the pan, then put chops back into the skillet to coat them and warm if needed. They were tender and flavorful. #2. Heat bacon/sausage greese untill hot add chops 9 1/2 cut) , turn down heat to med.,and fry for 6-8 min. on each side, covered with a lid.The first uses less oil/greese but I like the second better. I also Love 'ShakenBake, so easy. As for the corn flake chops. Just crush about 2 c. corn flakes, add salt & pepper to taste, 1/4 c. flour blend. Beat 1 egg & 1/2 c. milk. Dip chops in milk/egg mixture, roll or shake in corn flake mixture, pre-heat oven to 375/400 and put about 1/4" oil in baking pan ( you can spray the pan and the chops with Pam but they won't be as crisp) and put in chops. Bake 20 min. turn then bake 20 min. more.  Lots of luck