Reviewed: Sep. 3, 2004

These were ok a little bland. I cooked them at 375 for 40 minutes.

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MOLSON7

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Reviewed: Jun. 15, 2004

I thought this was an average tasting dish. I won't make it again.

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Debbie C

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Reviewed: Apr. 27, 2004

I really loved this because you baked the chops (and they were tender and delicious) and you didn't get the fat from frying.

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MARYINUTOPIA

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Reviewed: Apr. 23, 2004

I am sorry to say, but this was not a good recipe. No flavor...neither my husband or parents enjoyed it. I even tried browning chops in oil to add the flavor I suspected they needed, but no help. Won't make it again...sorry.

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mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

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Reviewed: Mar. 19, 2004

I got so tired of BBQ pork chops that I went in search of a new recipe and I found it. This recipe was awesome! It makes the house smell so good while it cooks. The only suggestions that I would make would be to measure out 1/8-1/4 of what the recipe calls for in flour. I wasted alot of flour. Also, my chops got soggy on the bottom, so I would flip them for the last 20 minutes. And a personal suggestion is to add more dill weed. It smells and tastes so good and it doesn't overpower the rest of the flavors. I will make this many more times. Thank you.

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SNFRAZIER

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Reviewed: Jan. 14, 2004

The flavor was excellent, 5 stars. However, my chops came out a little dry for my liking, and the breading wasn't really crispy. However, after reading the other recipes, I'm not sure why that is. I will deffinetly make these again, hopefully they will be a little crispier and juicier, pan frying first may help. Great recipe!

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CANTONRA

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Dec. 21, 2003

this recipe was great Pork chops were juicy. AND THE COATING STAYED ON>>>>>> The only thing was I didn't use as much flour and bread crumbs on was cooking 6 pork chops. But highly suggest this one!!!!!

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DLS15423

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Reviewed: Sep. 5, 2003

This recipe was delicious! My husband loved how flavorful and moist they were. We did change the spices a little bit, but overall they were great!!

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J AND J

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Reviewed: Aug. 27, 2003

We made this for dinner the other night.... the most successful pork chops we have ever made - After having read the other reviews, however, found that the recipe scaled to '2' could in fact be used for 4! Which is what I did. Thanks! : )

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SARASMOMMY

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Reviewed: Aug. 21, 2003

delicous

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GSKILLET356

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Reviewed: Jul. 22, 2003

Loved the taste of this recipe. I have been looking for a recipe that gives me a crispy breading instead of a soggy mess. Aside from the breading I liked the chosen herbs too. Thanks Jim !

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ANASYRIA

Cooking Level: Intermediate

Living In: Montgomery, Alabama, USA

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Reviewed: Apr. 23, 2003

I thought the flavor was just ok for this. My pork chops turned out a little dry also, so I may not have added enough water. I cooked them less than directed, so I know I didn't over cook them.

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BLUESHAWKS

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Reviewed: Apr. 12, 2003

I really liked the breading on this recipe. I made a few changes though. I browned the chops in a little oil before I place in a pan to finish baking in the oven. I was afraid they would not get crispy just being baked and worried about how soggy the water would make them. I scaled the recipe back to 2 and still had enough breading mix for at least four chops. It really makes way to much breading mixture. I didn't find the dill or Italian seasoning too strong. I however used plain rather than seasoned bread crumbs because that was all I had. I will make again for sure.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Apr. 8, 2003

Thanks for a good recipe Jim. My oldest gave it 1,000 stars! I didn't need six eggs though. I only used two and a splashof milk. We really enjoyed this and will have it again.

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MONMOM

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

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Reviewed: Mar. 29, 2003

This was a tasty middle-of-the week supper. My porkchops didn't turn out as tender as previous posts, but the flavor was excellent. Thanks for sharing!

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STEPHKP1

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Reviewed: Feb. 2, 2003

These turned out great, although I'm going to have to admit that I totally cheated. Because my baby is allergic to eggs, I used....shake & bake and added all the seasonings to it, (which kinda made it lower calories as well due to the exemption of the egg and flour steps). I will definately do the same again, however I will skip the dill weed as it really didn't mesh and overpowered the breading. Other than that, good tasting chops! Thanks Jim!

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I'm nuts too...

Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jan. 17, 2003

I used boneless pork cutlets for this recipe (that was what I had thawed when I went searching for a recipe) and it turned out great. I just decreased the cooking time. They were moist and I really liked the flavor the lemon pepper gave them. I may decrease or leave out the Italian seasoning but that is just my preference. The Italian seasoning was still very good in the recipe. I think that I want to bring out the lemony flavor. Some fresh parsley instead of dried might also be nice. Will definately make this again. Might be great with chicken as well.

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MOJO1

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2002

Jim - those seniors must LOVE your cooking. My Mom & hubby both LOVED the chops! I have ALS so I cannot eat but they raved!! I modified only in one way..last 2 minutes, I turned on broiler yo brown tops a bit. These have GOT to be the MOST tender chops we have ever had. Your receipe is a keeper in our clan. Thanks!!

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SUSIEMURPHY

Home Town: Cape Coral, Florida, USA

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Reviewed: May 14, 2002

I used 1/2 inch chops instead and adjusted cooking time to 40 min. They were very tender and moist. Thumbs up from my husband! The water in the bottom definitely makes a big difference! Thanks for sharing!

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