This is a super dish and I have been making it for years. I let the chops soak in the egg (added the seasonings to egg; suggest oregano and garlic salt) for about 15-30 minutes then bread in crushed saltines. Other readers have suggested Ritz but I feel it hides the taste. After breading let the chops rest on wax paper so the breading hardens. This keeps the breading on the chops during frying. I know that rating this recipe then saying I changed it really doesn't count but the concept is a keeper and I just wanted to add another thought to the same concept. This has always been a winner in my family.

Reviewed On: Aug. 3, 2011

I grew up eating coleslaw and we routinely have it as part of my regular rotation. This recipe, however, has replaced it. Spectacular!

Reviewed On: Feb. 13, 2010

Made it per the recipe but thot that the cinnamon was a little strong?

Reviewed On: Aug. 3, 2009