The rolls are beautiful, but kind of bland. I also prefer a softer, flakier roll than what they produced, but they were still delicious served with my honey butter.

Reviewed On: Nov. 25, 2009

I halved the recipe and we didn't have any left, but we definitely WANTED more! I guess I'll make the full recipe from now on! I used olive oil instead of butter and panko crumbs rather than regular bread crumbs & it tasted like a restaurant quality preparation.

Reviewed On: Nov. 25, 2009

I cut the crumb mixture in half & still had to throw some out. I dipped each chop in egg 1st to help the crumb mixture stick well. The chops took a LONG time to cook through, I guess the crumb topping insulates the meat, but the chops were DELICIOUS when finished, especially with the pumpkin butter. Hubby loved the pumpkin butter, but not ON the chops - prefered it on bread. I found the pumpkin butter to also be more than really needed & kept the extra in the refrigerator to eat in the morning with toast. NOTE: the pumpkin butter is NOT savory like I expected, it's sweet. May go better with the pork if 1/2 the sugar (or more) cut out and add a pinch of sage or curry

Reviewed On: Oct. 14, 2009