Reviewed: Jul. 12, 2009

These pork chops are good, I am just not a big pork eater. But my husband and son love them cooked like this, and it is so very easy a simple to fix.

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RoxieT

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Reviewed: Jul. 10, 2009

This was a really good way to cook pork chops!! The only thing I really changed was that I sprinkled some Thyme on top before putting them in the oven...that added an awesome flavor to it!

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S. W.

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Reviewed: Jul. 10, 2009

I didn't really care for this recipe. The coating was pasty and white at the end of 35 minutes (1/2 inch bone-in chops) so I put them under the broiler for an additional 10 minutes just to get some color. They were still moist with good flavor though, so I gave them a 3. Won't make again.

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SUBLIMEMIND82

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Reviewed: Jul. 8, 2009

delicious. mine were not soggy: I seasoned the bone-in chops with seasoning salt and pepper, then dipped in egg, then ritz crackers (added a bit of garlic powder and pepper). I melted 3 tablespoons of butter and placed in on the bottom of a foil lined cookie sheet. Then, I put another few pats of butter around the chops. Baked at 375 for about 30-35 minutes. Perfect!

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kelly1097

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Reviewed: Jul. 6, 2009

I used bone-in loin chops that were about 3/4" thick, and followed the recipe exactly. Like others suggested, I uncovered the chops with about 20 minutes left, to crisp them up. My only complaint is that they weren't crispy enough, but had wonderful flavor.

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SARAHFCR

Cooking Level: Expert

Home Town: Wellington, Kansas, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 1, 2009

My kids actually ate these - a lot of these - this NEVER happens at our house. Great, easy recipe great flavor - make exactly as written - THANK YOU!

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Meg

Cooking Level: Intermediate

Home Town: Mt. Lebanon, Pennsylvania, USA

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Reviewed: Jul. 1, 2009

This was just okay for me and my family. It didn't have much flavor. I probably will not make it again.

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MERRI_MEL

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Reviewed: Jun. 29, 2009

These are by far the best pork chops!! I made them today for dinner and every one at home loved them. One thing I did do was insted of seasoning them with salt and pepper. I seasoned with all purpose seasoning. And I broiled them alittle to make them crispy!! Defenetly a keeper. (I set the oven to 325' to avoid drying them. And keep a good eye on them if u decide to broil) :0)

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Didi03

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Reviewed: Jun. 29, 2009

I made these and packed them up with hubby for work, so we didnt eat fresh. He said they were a tad dry, but that couldve been me overcooking too. Will try again so I can try them this time and try them fresh.

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andreavyse

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Westland, Michigan, USA

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Reviewed: Jun. 29, 2009

Very yummy. I used thick, boneless pork chops. Covered and cooked for 1 1/2 hours, then removed cover for 20 minutes. The coating crisped up nicely on top, inside tender and juicy.

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jbr

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Reviewed: Jun. 29, 2009

Great quick & easy recipe. The flavor was right on, but the chops didn't come out quite as tender as I expected. I would still make them again though! Thanks so much, we really enjoyed these.

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Jun. 22, 2009

These were really good. I used ritz crackers and put a little butter on each pork chop and that was plenty! I will be making these again!

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mirandas205

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Reviewed: Jun. 21, 2009

I've never been able to make pork chops but these were so good! I took another member's advice and used ritz crackers. Its so easy and tastes so good!

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Samantha

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Reviewed: Jun. 21, 2009

This recipe has quickly become a family favorite. My kids love it (they never ate much pork for me and now they ask for seconds) and my husband wants me to make it every week! Ritz crackers definitely make this recipe what it is. Well done!

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jmichelle1083

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Reviewed: Jun. 17, 2009

When I told my husband what was on the menu for the night, he promptly told me that porkchops aren't supposed to be breaded. And then he ate one... which turned into three! We both absolutely loved it (and I'm not big on pork!). Next time I'll use one fewer egg though... no sense in wasting anything!

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Specht

Cooking Level: Beginning

Home Town: Savage, Minnesota, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jun. 17, 2009

Our kids love Shake-N-Bake so I wasn't sure this was going to work because it is so simple. Sometimes you just have to go with what you have. To my pleasant surprise I have served pork chops this way a number of times and nobody seems to miss the old Shake-N-Bake at all. I do add different herbs and spices just for change but it really doesn't need it. Simple is good.

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Pundragon

Cooking Level: Expert

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Reviewed: Jun. 16, 2009

Listen to others. I made them exactly as the recipe calls for and they were a soggy mess.

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MATERIALGIRL1960

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Reviewed: Jun. 15, 2009

My family really enjoyed this recipe, especially the breading! I used less butter than the recipe calls for and it turned out great!

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Joyful Cook

Cooking Level: Beginning

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Reviewed: Jun. 15, 2009

This was my first time making pork chops (I rarely cook meat), and they turned out great. I added some freshly grated parmesan to the breading, and cut the amount of butter by half. The chops were still swimming in butter, so I can't imagine what they're like with the whole 1/2c of butter!

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Ophelie Lechat

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Reviewed: Jun. 14, 2009

I followed the recipe to a tee and still ended up with tough dry pork chops with a wonderful breading... I just don't think I am intended to make pork

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