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! :)

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

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.

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

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

Very tasty but the coating flaked off easily.

This is a great recipe. Not too spicy.

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!

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!

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.

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...

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.

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.

This was pretty good I don't eat pork so I used Lamb chops instead still was very delicious.

I also tried these pork chops and found them a little bland on the seasoning. Could have used salt and needed some heat.

I can't figure out the negative comments. I have made this over and over again, and my family loves it.