Reviewed: Oct. 13, 2009

Simple, quick, tasty and gone!!! Not a morsel left over tonight. Didn't change a thing...next time...I'll make extras!

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Reviewed: Jul. 11, 2009

My husband requested Cajun Pork chops for dinner tonight. Not knowing exactly how to cook them, I found this recipe and let me tell you, this Marine gobbled them up like he hadn't eaten in weeks! Amazing recipe! Thank you sooo much for sharing!! I will surly be adding this to my "recipe box" and cook for more family next time!

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Mrs. Henderson

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Reviewed: Jan. 26, 2009

very tasty. the breading was perfect, not too much. the spices really brought out the flavor of the pork. will make again

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igbystooge

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

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Reviewed: Nov. 7, 2008

These were very good, the only reason I gave it 4 stars is because we were expecting it to be a little spicier. Had a nice mild flavor, recipe followed to the letter. Easy enough to make, I also made 5 good sized chops and still had enough season to cover at least 2 more. I will make again. Thanks.

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Lorrie

Cooking Level: Expert

Home Town: Hinton, West Virginia, USA

Living In: Nottingham, Pennsylvania, USA

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Reviewed: Jun. 16, 2008

Definitely would make again! I had to make a couple of modifications - I didnt have either sage or cumin (which someone here mentioned as a substitute), which I omitted, and I didnt have any cayenne pepper so I doubled the Cajun spice mix; consequently, the pork chops were a bit milder heat-wise than a true Cajun flavor (I consider it hot if my lips go numb, lol). Someone posted that there was enough breading to coat more like 8 than 4 chops - I'm not sure if the recipe has been modified since this comment was made, but I had the perfect amount of breading for three good-sized bone-in chops...definitely not enough for 8! I also believe, like someone mentioned, that the oil amount was a typo. No way would that be enough oil to cook these. I also used almond flour in place of regular flour (husband is diabetic and this cuts back on the carbs). Great flavor! Hubs ate two! :)

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KAT75

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

This is a great quick way to cook some spicy chops that make your moth water.These are great!

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Cody

Cooking Level: Expert

Home Town: Hermitage, Arkansas, USA

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Reviewed: Jan. 29, 2008

I made this recipe exactly as written. (The flour I used was unbleached, and the olive oil was extra virgin.) I fried the chops for the full 8 minutes. This was a pretty tasty recipe. My quibbles are with the amounts of the ingredients. When I shook the chops in the bag, they were pretty well-coated, I thought. And still there was a lot of the flour/spice mix left. It looked like the amount could coat 6 or even as many as 8 chops, not just 4. Also, the "2 teaspoons" of olive oil looked like too little - perhaps it was a typo for "2 tablespoons"? If I make this again, I'll try 3 teaspoons instead of just 2. But those are secondary issues - the taste of the dish was very good.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2007

Nice & easy, Did not have creole seasoning or Sage. I used Hot Papariki, & added more Black Pepper

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LAURA3460

Cooking Level: Intermediate

Home Town: Carteret, New Jersey, USA

Living In: Old Bridge, New Jersey, USA

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Reviewed: Jul. 17, 2007

This recipe didn't wow me. I probably won't make these again.

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CARMSHELL

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Reviewed: May 1, 2007

Very tasty but the coating flaked off easily.

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amytheresa75

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Reviewed: Apr. 13, 2007

This is a great recipe. Not too spicy.

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Anna

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Reviewed: Apr. 8, 2007

These are a very good (and fast) weeknight meal! I don't like pork chops fried with flour, so I eliminated the flour, and substituted cumin for the sage, which i think goes better with the other seasonings. Also, I never fry boneless chops (too dry) so used bone-in instead. Browned them up in a hot cast-iron skillet, and they were delicious!

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carina

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 5, 2006

I don't understand the negative reviews either. I too have made this dish over and over again and everyone who eats it absolutely loves it! The flavor has just the right amount of "kick". Many of my friends who have tried it have asked for the recipe. Thanks for sharing this wonderful recipe!

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KSCHAE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Nov. 21, 2006

I thought 1 tsp of ground sage sounded way too much, so I halved it, and decided I should have omitted it altogether. I added a little bit of salt, and did them on the Foreman grill. They were good but not outstanding. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Nov. 9, 2006

I love this recipe. It is very tasty. The only thing I did differently is I soaked the chops in buttermilk for 2 hours before doing anything else, this was to help tenderize them, as I have trouble digesting pork...

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Ronnie

Cooking Level: Expert

Living In: Sumiton, Alabama, USA

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Reviewed: Jul. 23, 2006

These were just OK. I didn't dislike them, but also didn't think they were that good either. I don't think I'll be making or serving these again. But, they were very easy to make.

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MLEDOE

Cooking Level: Beginning

Living In: Joliet, Illinois, USA

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Reviewed: Jul. 15, 2006

Nothing to write home about - did exactly as recipe stated and pork chops ended up tough and not very seasoned. I had to sprinkle extra creole seasoning to get any flavor while eating dinner. Probably wouldn't waste the $$$ on the pork chops to do this recipe again.

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