Yes get into your spice collection and add a lil' sumpin to the buttermilk marinade. I opted to do a 1/3 sour cream and onion chips, 1/3 potato flakes and a 1/3 flour. Double bread the chops by taking them out of the marinade, into the breading, then in egg water mixture, then back in breading. Then put in good n' hot oil. 1/2 a cup is not enough. Turn these delicately and use a spatula to take them out or yes the breading will fall off.

Reviewed On: Dec. 3, 2009

I'm picky about giving out five stars but it was really, really good. I served it with a razzzz-berrry sauce which was: about a cup of fresh berries, 1/4 cup water and corn syrup to taste. The sauce could have been better but I made it up out of my head and it was nice flavor with the deep chocolate. The outside held up well and the inside was just runny enough. Baked at about 450 (my oven was at 425 when I put it in) for 5 minutes then left it in a few minutes longer (without really timing it). Followed recipe exactly using Ghiradelli. Served it with real whipped cream. Would definitely make it again for company, a romantic dinner or a friend that needs cheering up.

Reviewed On: Jan. 8, 2008

This recipe did look very basic and possibly tasteless so I used "zataran's" new orleans stlye long grain and wild rice(instant flavor). I omitted the boillon but added a large pinch of garlic powder. I didn't use potatoes because my husaband is allergic and there is enough starch but I threw in some mushrooms. It was very, very good but not absoluotely incredible.

Reviewed On: Dec. 30, 2002