Boulder, Colorado

This is a perfect recipe if you need to whip up something quick, easy and delicious. I didn't change one thing from it. PS: Many have commented on which to dipped the chops in first--the breading or the eggs. I tried both options and dipping in the egg worked out best for me. If you like them really breaded, having eggs on first will guarantee extra crunch. I love this recipe because I realized quickly, that I could either follow by heart or get really creative with it...(eg: homemade bread crumbs, different flavored breadcrumbs, shredded provolone or whichever cheese I feel like at the time etc...) and whichever way I choose-it will turn out great because it is so easy! Thanks so much---hubby has already requested to please please make again :-)

This soup turned out wonderful with a couple of changes... Therefore, I'm only giving it 4 stars. Instead of the water/broth mix, I used all broth. Also, I substituted a can of cream of celery soup instead of the evaporated milk, since it's what I had. Gave it a little more creamy texture and flavor than I think it would have had otherwise. I see a lot of complaints about it being too thin... If that's the case, once it's done take a cup or two out and blend it in the blender. Pour it back into the soup and it will help thicken it up.

This is a yummy recipe that is great for special occasions, or just something to go with a simple meat dish. The almond brittle is easily made ahead of time, so the dish goes together quickly. The only problem I had was that it was hard to eat the brittle with the beans - it rolls off your fork. This is a small complaint as the overall taste is very good.