Reviewed: May 17, 2012

I omitted garlic powder and I didn't follow the flour/egg/crumbs exactly because I was only making two pork chops. I did follow the temp & times exactly, my pork chops are moist and crunchy and turned out better than expected. I only cooked 2 chops, so I put them in a glass pie plate, and I hesitated to pour the water in to cover the bottom, but I did so, okay, technically, I poured water to cover the spots the chops weren't covering, but you get the point, and it didn't make the breading mushy. I'll make pork chops this way again.

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Reviewer:

Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

Reviewed: Apr. 15, 2012

This is a great recipe! I have made it twice and am so happy I can have a juicy chop without frying in oil. Thank you for sharing!

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Reviewer:

MaryA

Reviewed: Apr. 12, 2012

I must have put too much water in the bottom. I thought half/way through that i would need to turn them to get the other side crisp and when i turned one, the whole breaded side came off :( Will let them cook the rest of the way and hope they are yummy. It smells great anyway!

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Reviewer:

jessgallardo

Reviewed: Aug. 16, 2011

Soggy

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Single Dad

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Jul. 18, 2011

These we're so good. Definitely putting them in the rotation!

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Reviewer:

heather0803

Reviewed: Apr. 8, 2011

This was really great! I think you should note that you start with 'seasoned bread crumbs' and then add seasonings to that (if you're like me you just added more seasonings to the crumbs to make up for it). I cooked 2 large boneless chops (salt/peppered before I started the coating process). I used 'oat flour' because that's what I had, whole wheat bread crumbs, and 2 eggs with a splash of milk. I refrigerated the chops after they were coated for about 20 minutes before I baked them (probably not necessary). I did NOT pan fry them (why would you!??) and I sprayed the glass baking pan with oil spray and then I added a small amount of water to 'coat the bottom of the pan' as directed. I cooked it as directed...the water evaporated quickly into the baking process. Don't panic! My boneless chops were about 1.5 inches thick - cooked perfectly using the heat/time method described. It was delicious! My husband and I both enjoyed it VERY much. I will definitely make this again!

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Reviewer:

Carol

Reviewed: Feb. 11, 2011

I cooked it too long but that's my fault. It was a great recipe the breading was tasty, I didn't use dill though. I also double battered the chops. My boy friend rated it an 8.5.

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Reviewer:

mnk.thomas

Cooking Level: Expert

Home Town: Garland, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: Dec. 17, 2010

My fiancee gave this rave reviews. He loved the breading. I only had plain bread crumbs and used garlic pepper seasoning instead of lemon pepper. I halved the recipe for 3 chops, but I also double-breaded each of them, so I had about the right amount of breading. I had way too much flour left over though, so don't use as much of that. These didn't come out as moist - maybe because they were in the oven too long? And when we were cutting into them, the breading kept slipping off the chops. My fiancee liked that, but I didn't. I would definitely use this recipe again because of my fiancee, but I'll probably try cooking them a little differently to improve the moisture.

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