I made this for my contribution to family dinner last weekend...it was a big hit. I did add about 1/2 cup or so (not really sure, just dumped and stirred until it seemed right!) of grated paresean cheese. It was good before and after the addition.

Reviewed On: Oct. 31, 2008

I thought this had a ton of flavor. I made this recipe in half. I marinated my chops for a couple of hours in a splash of brandy, a squeeze of fresh OJ, some ginger and some of the sliced onions. I dried them off and dredged them as the recipe calls for. The rest I followed pretty much as the recipe states, only without measuring too precisely. My chops turned out very tender and flavorful. I served them with a side of baked rice pilaf. The sauce from the chops was fabulous with the rice.

Reviewed On: Oct. 21, 2008

I thought these were great! While I'd never get them mixed up with actual crab cakes (the texture just will not allow it!), the flavor was perfect. I did press out some of the liquid as other reviewers suggested. I also added a little bit of lemon zest and some fresh parsley, because I had it in my garden. I fried them in a shallow layer of oil and butter, and served them with a sauce of mayonnaise, lemon juice and dill. Yum!!

Reviewed On: Aug. 8, 2008