The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 18, 2009
this was great! made this for my wife and kids, and will definitely season a little more next time... i'm new to cooking, and was afraid to use too much garlic salt, even tho the rest of the family loves it! i have yet to try the garlic flavor ritz as others have suggested, but maybe soon... thanks!!!
Was this review helpful? [ YES ]
0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 17, 2009
I made this for dinner tonight, was very easy, tasted great, and was perfect for leftovers! Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 17, 2009
It is necessary to brown the chops on both sides first (in about 2 TBS butter). I only used 1/4c butter total and still ended up with excess butter/fluid in the pan which I had to drain off 2/3 the way through cooking to keep the crust from being soggy. You can't go wrong with butter crackers... much better than bread or saltines.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by leasha

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 17, 2009
I made this for my husband and two kids (10 & 11) awhile ago and everyone loved it. I did cut back on the butter. I'm going to try it tonight with boneless chicken breasts.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 16, 2009
This was okay but a bit plain. I have a better pork chop recipe I'll probably stick to instead. :)
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Sarah

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 14, 2009
Delicious, but here are some things to take into consideration: I used the full amount of butter with a pan that nestled the chops right next to each other, and they ended up coming out delicious-but soggy (even after I uncovered them to let them brown). I think if you're going to pack the chops into a dish close together, you could probably cut down the butter to 1/4 cup, end up with crunchy chops, and not even miss the difference in flavor. If you're spacing them out in a large pan though, you might need the full amount to keep them from drying out. Pan size seems to be the key though. Delicious anyhow.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 14, 2009
The flavor was good. Only needed 2 eggs for the dipping. Didn't have thick chops to use so desided to fry instead of bake them.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 14, 2009
Wonderful recipe and very simple. The only change I made was not to put the butter in the dish I felt that it would make it "soggy".
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dad
Supporting Member (Click to learn more about Supporting Membership)
Photo by Dad

Cooking Level: Professional

Home Town: Batavia, New York, USA
Living In: Gainesville, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 13, 2009
I made these last night and changed a few things. You really only need 2 eggs and I added a litte cajun seasoning to the cracker crumbs to spice it up a little. I cooked on 300 degrees for 20 each side and then on 375 for 15 minutes. They were still a little mushy so I broiled them for about 5 min. They didn't come out as crunchy as I would have liked but they were still good. I definitely think you need to add some other type of seasoning other than the garlic salt.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 13, 2009
Good flavor - kind of mushy.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 12, 2009
Really good, but I used Pork Steaks, and used 3 Tbsp Olive Oil instead of the Butter
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 11, 2009
Wonderful! I only needed 2 eggs for 6 chops. I breaded my chops with ritz crackers, black pepper, salt, garlic powder, parsley and onion powder that I mixed in my food processor. I seared the chops before placing in baking dish and used 1/4 stick of butter, if that. I baked 20 minutes and flipped, baked another 20 minutes and then broiled for about 3 minutes. Really, really good! This recipe is a keeper! I served with macaroni and cheese, asparagus and applesauce.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Ankeny, Iowa, USA
Living In: Lees Summit, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 11, 2009
We loved these!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 11, 2009
I used this recipe for a church dinner for 50 and got a lot of compliments. They loved it.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Barry
Home Town: Rogersville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 10, 2009
Either use garlic salt or season salt, don't use both.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 9, 2009
I followed the recipe to the T and the porkchops were dry, bland and the cracker coating was mushy :O(
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 9, 2009
These were the best pork chops I have ever had. The crust was flavorful and kept the meat tender.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 8, 2009
These are the most tender pork chops I've ever had the privilege to try. This is a 5 out of 5 rating. It truly doesn't get any better than this. These are great if you are on a tight budget. 2 of these filled my boyfriend! It usually takes 4-5 of the boneless ones to fill hil. I basically fed BOTH of us for about $4, mashed potatoes included! Nothing is better than having a full tummy on such a tight budget! Thank you so much for sharing!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 5, 2009
Quick, easy and very tasty! I used Ritz crackers (half a tube will do), and I found that 3 eggs were way too much. I would use 2 at most.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Sharon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 3, 2009
Very easy to make. Only used 2 eggs and cut the butter in half. It helps to place one pat of butter on top of each pork chop. Good alternative to country fried steak. They turned out moist and tasty and are versatile. You can do a lot with this recipe. I drizzled with homemade honey mustard (dijon, honey, and balsamic vinegar) and topped with some cooked apples and onions and these were fabulous. I wonder if this would work as well with chicken.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 630) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?