Simple and easy recipe, but a little bland for me. Next time I'm gonna kick it up with some extra spices in the bread crumbs and substitute panko for crispiness.

Reviewed On: Jan. 4, 2010

Great base recipe, I made it as directed and although it was tasty I think next time I'll add red onion for some added onioniness :)!

Reviewed On: Nov. 22, 2009

I cooked the pork as directed, but for the sauce, I deglazed the pan after searing the pork with about 1/2 cup of homemade honeysuckle wine, then added 1/2 or so of the vinegar and maple syrup and let it get happy together for 10 min or so, then added an apple I peeled, cored, and diced and let all that reduce for another 10 min or so in place of using the cornstarch and water to thicken. The apples ended up absorbing a lot of the acid in the sauce, so we were left with a delicious maple glaze for the chops with tangy pieces of apple...it was absolutely delicious, even my 5 year old ate his entire pork chop!

Reviewed On: Nov. 6, 2009