i made these and followed the recipe exactly. they were good but i felt it needed more salt and maybe more sugar. were a tad bland but that may be more of a personal thing. i have used a recipe somewhat like this before but you just stored the batter in the refrigerator in a bowl and could use it over a period of 5-7 days. it produced a more dense roll probably due to the lack of double rising. this recipe is good and thanks for a quickie bread for supper.

Reviewed On: Sep. 13, 2009

i've always had a problem with fried pork chops. i followed this recipe and took a couple of already posted hints. i added a little garlic powder and season salt to the flower mixture. after i floured them i let thiem sit for about 30 minutes as another suggested. This was the ticket! because mine were really thick 1 to 1 1/2 inches- i browned them for a bit on the stove then placed them on a rack in a slow oven. awesome!

Reviewed On: Feb. 22, 2009

this recipe is the "one"! i tried a variation last year but Libby's recipe cannot be improved upon. It may have to cook a bit longer than stated but i think that varies due to oven and weather differences.

Reviewed On: Dec. 24, 2008