I think that my finished product would have been more attractive had I browned the meant in the pan first.The pork chop itself was very bland. However, the gravy went really well with the rice and my husband mostly ate the rice and gravy. I may attempt this at another date in the future, browning the pork chops first. Oh, and I baked them for right about 26 minutes, and internal temp had been reached.

Reviewed On: Sep. 16, 2006

I changed this recipe some, to not use butter but the shortening eq. I also melted this down and mixed the cocoa completely, then added the sugar, using 1/2c. at a time to taste the sweetness. These are too dense to be baked in a 8x8 pan... you should use 9x13 as stated. Parchment paper is also a must. I did not grease mine, mostly because it is parchment paper, you aren't supposed to, that's the idea. Please view the picture I posted that shows up close along with a measurement of 1/8". Yes, these are thin by height means. They are not spongy, like cake. They are very rich. If you are not looking for as described, do not make this, you won't be happy. I did bake at 300 for 33ish minutes. I always feel airpressure and altitude play a part in things not baking properly for some. I am not much above sea level, summer, barometric pressure is fair (not rainy or dry)... baked perfectly.

Reviewed On: Jul. 22, 2005

These turned out great when I made them. My picky, fruit-hating 7yr old son LOVED these. I'm still amazed. Couple of things I noticed when reviewing entries from 1 star and up (you know you check a review that way too!) 1. If you have never made, or do not have much experience with crumb toppings, BE CAREFUL. The butter/margarine has to be just the right temp/consistancy. Not straight out of the fridge, and not melted. I have screwed up many crumb toppings, and soft to touch, but still cold seems to work well. 2. Just barely combine the crumb ingredients... it is supposed to be crumb like... kind of like soft slightly damp sand. You should be able to squeeze it in your hand, and have it hold together. I usually start with less butter or more sugar than a recipe calls for, and adjust to perfect crumb constistancy. So, if it is runny, liquidy, etc.. toss it and start over.. don't just go ahead with a bad crumb mix. 3. Yes, it will melt some, and run down the sides a bit... and then harden back up for a nice crystalized buttery-sugar crunch on the sides of the top, and the crumb will stay together on the top. 4. Crumb toppings don't hold the crunch very well after being stored. I pack them in a ziplock bag for my husbands detail buddies, and they started softening on top after just a few hours. For best results, leave uncovered, sitting out, and serve same day. Also, I adjusted this recipe to make 12, but really got about 17.

Reviewed On: Jun. 30, 2005