Love it. Keeper. I did do like another reviewer suggested and dip it in flour after the batter. Wonderful!

Reviewed On: Dec. 16, 2009

I hate to put stars on this because I'm sure it's my fault. I cooked it to soft ball stage like another reviewer said, then after I put in the chocolate and brought it up to temperature I set it next to the stove to cool with my candy thermometer in it. After it cooled to about 150 degrees it was so hard I couldn't even chip it out of the pan! And the little chunck I got off was terrible! What did I do wrong?! HEEEEEELP!

Reviewed On: Dec. 16, 2009

My mom said these were the best prock chops she had ever had. I can't use parmesan, because my dad is allergic, so I substituted some finely shredded mozarella. I also drizzled a little bit of the melted butter over the top before baking and turned them halfway through. Definitely a keeper.

Reviewed On: Dec. 10, 2009