Reviewed: Nov. 4, 2009

This was a good base recipe. I did make a few changes. Only cooked 4 chops. So I used 2 eggs, and about 3/4 c of flour and still had some leftover. Also, I added some lawrys seasoned salt and black ground pepper (little bit), to the flour mixture. Also I just eyeballed the seasonings in the bread crumb mixture. Which in my case was half cheese crackers and half saltine cracker. All gluten-free since I do have Celiacs. I did like others recommended and pan fried first. Then I baked but used diluted chicken stock instead of just plain water on the bottom of the pan. My boyfriend LOVED them. Said it was delicious and very juicy and tender. Will definitely make again! Thanks for the recipe. PS..4 stars only because the breading came out rather soggy. But I suspect that was more my error then the recipes.

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Jinx

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Reviewed: May 18, 2009

Sorry but the pork chops were not at all good. They came out soggy and without much of the highly anticipated flavor. I'll try another recipe next time. Oh well, we always like trying new recipes and this one was not for us, thanks anyway.

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theSwedishCook

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Reviewed: May 9, 2009

I liked the dish but can't say I loved it. The chops were quite moist but not very flavourful. However, it is a fantastic way of using up breadcrumbs that have been in the pantry forever. A great dish for mid-week but maybe not to impress weekend guests.

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tobylouegg

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Reviewed: Feb. 28, 2009

We LOVED this. I have celiac disease and therefore have to remain gluten free. So, I used "mama's gluten free flour, almond blend" in place of flour. For the breadcrumbs I used gluten free bread processed into crumbs. I used boneless pork cutletts and pounded them thin. Only used 2 eggs and a splash of milk. Because I was making less than the recipe called for and other reviewers had stated that there was a lot of flour and bread crumbs left over I scaled that down to 1 cup flour and 1 cup bread crumbs, but I kept the seasonings the same since others thought it turned out bland. I browned it first in a pan and then transfered to the oven for about 20 minutes. WOW! This was packed with flavor. I served with parmasean mashed potatos and mixed veggies.

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ASTCLAIR1

Cooking Level: Expert

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Feb. 15, 2009

Very good and flavorful. Husband made these and he did sear the meat after it was dipped and coated. Put just a tablespoon or two of water to bake (sprayed the pan with non-stick spray). Otherwise followed ingredients, using less of flour. Clean up was a breeze, too!!!

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Linda

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Reviewed: Feb. 15, 2009

This recipe is Really good! I was kind of hesitant before I tried it.My boyfriend love it!!

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joy

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Reviewed: Jan. 22, 2009

This recipe was just ok. I had high hopes for it and it did not deliver. The chop was not particularly tender and the bottom was soggy which I was afraid of. In spite of using seasoned bread crumbs and the additional seasoning, it was pretty bland. I had the intuition that I should have salted and peppered the chops before doing the breading and it might have helped. The breading was hard on the edges and soggy on the bottom. I wouldn't bother making this again. Sorry...;-(

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Carol Adams

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Reviewed: Dec. 16, 2008

I made this recipe exactly the way it said only thing changed was that I only used 2 eggs for the dipping. My pork chops were boneless also. It came out So delicious and so tender. Loved it. I am so happy I found another recipe for pork chops.

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0nly1me

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 25, 2008

This is a pretty good pork chop recipe, I did cut down on the breading and eggs, way to much even for 6 chops. I did brown them in the frying pan for about 3 min on each side (like alot of others I was afraid they would not be crispy enough) I followed everything else though exactly. I served with white gravy on top and mash potatoes also some zuccinni for a veggie. I have made this a few times and always good

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Tinkerfaire

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Deadwood, South Dakota, USA

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Reviewed: Jan. 30, 2008

nice and simple, and simply very juicy chops as a result...Thanks to other's suggestions I cut back the flour in 1/2 and the the breadcrumbs as well and had plenty to spare...put the chops on a cooking pan trivet/rack which keep them from soaking in the water...was a real winner

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Jay Arr Dee

Cooking Level: Expert

Living In: Devon, Pennsylvania, USA

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Reviewed: Jan. 13, 2008

I'm giving the actual recipe a 3 but how I did it and thanks to the other reviews I'd give it a 5 instead. I also halved the recipe and STILL had too much egg and flour left. I actually did 1/2 cup flour and 2 eggs and had to dump the rest. I used about 1/2 cup of herb croutons that I crushed with a spoon, and used dry basil instead of the Italian seasoning (all I had) and put in 1/4 lemon juice and some lemon zest instead of the lemon pepper seasoning. I also browned the chops first in a pan but used the other 3/4 of the lemon to cook them in. SO good and very lemony! I made Parmesan mashed potatoes and spinach. My husband also gives my version a 5.

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Cooking in Belgium

Cooking Level: Expert

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Reviewed: Nov. 19, 2007

This recipe turned out wonderful. I needed something easy and tasty and this was definately both. I will be reusing it in the future. Thanks.

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Tessa D.

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Reviewed: Oct. 2, 2007

My family loved this recipe.

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Wendy

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Reviewed: Mar. 11, 2007

This was just ok. I did not use dill weed becuase I don't have any, but the breading was rather bland.. maybe some parmesean cheese or using corn flakes instead of bread crumbs? The chops were very moist, but a little soggy. I was hoping for a crispier end result. After we ate, my husband said this would be a great chop if it had a gravy or sauce of some sort on top of it to give flavor.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Jan. 1, 2007

This was very good and tender. Would have rated this dish a 4.5 if that was an option. Had a lot of flour and egg mixture leftover. Kids enjoyed. Thanks

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LESLEYfromWI

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Reviewed: Nov. 12, 2006

Great recipe... my chops came out delicious. I liked that they weren't doused in grease like most other recipes that require frying the meat prior to baking it. I wouldn't make as much bread crumb or egg/milk mixture next time though ... some got wasted. Even though my water evaporated from the pan (I should've used more), greasing it well with olive oil made clean-up real easy. I recommend trying this one out !

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TYPOJAX

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

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Reviewed: Oct. 3, 2006

I cut the flour, egg, milk & breadcrumbs in half, browned the chops in a fry pan after breading them, then tossed them into the crockpot with a little water for 4 hours. They were great. Will definitely make again!

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