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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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: Jun. 11, 2009

I am still in the process of learning how to cook everything...so I needed something easy,and that wasnt hard to mess up. These were the BEST pork chops I had ever had!! I used the boneless little ones. I used a corning ware dish with a lid. They were just right! cooked to perfection. I was really impressed because alot of the things I try, the first time around isn't the greatest.

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rookiecooker

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Reviewed: Jun. 8, 2009

My family and I liked the pork chops alot. I used boneless chops. Next time, I will cut back on the butter by at least 1/2 and I will also take off the foil the last 15 min. I didn't take off the foil, but did try to brown under the broiler for a couple minutes at the end.

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Tennis Girl

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Reviewed: Jun. 5, 2009

Simple & easy. Added a little extra seasoning. Kids enjoyed them!!

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sarah

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Reviewed: Jun. 5, 2009

Really good, I cut the butter down a bit and flipped them once or twice during baking, to get them a little crispier I even broiled them a bit on each side.

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Lindsey

Cooking Level: Intermediate

Home Town: Vista, California, USA

Living In: Arcadia, California, USA

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Reviewed: Jun. 3, 2009

Such pork chops! I was afraid of them being too salty with the addition of garlic salt to the Ritz crackers, but I decided to trust the recipe and it was no problem. I added a few shakes of onion powder to the cracker mix too. Also follow the suggestion of some others and broiled on one side for a few minutes to get crispy. They were still very moist and delicious, even though I thought my chops were a bit on the thin side. This will probably be my standard recipe for pork chops from now on.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Jun. 3, 2009

Best recipe I've tried so far! Delicous, fast, and easy. We had them with mashed potatoes and stuffing.

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Jenni and Justin

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Reviewed: Jun. 3, 2009

I really enjoyed these, easy, had all ingredients on hand...major bonus. Will add to my rotation.

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Lynn

Cooking Level: Intermediate

Home Town: Hampton, New Hampshire, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 3, 2009

I have made these twice & both times very delicious....I may try panko next time cause it takes me a long time to get the crumbs super small

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LISANLAUREN

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Reviewed: Jun. 2, 2009

THE BEST PORK CHOPS I HAVE EVER MADE!! I seasoned the chops with seasoned salt and pepper, and did the same for the eggs and crumbs (adding a garlic and herb seasoning to the crumbs, also). I used panko bread crumbs, 2 eggs, 1/4 C butter. I would've given them 5 stars, but they didn't turn out quite as tender as mentioned. Even after 45 min in the oven they weren't really tender, but they weren't too tough to be enjoyable, either. Broil for a few minutes on each side if you want the brown color and crispy texture. I will definitely make these again. We really enjoyed them, and the leftovers were just as good. "DELICIOUS!" as my family put it. =)

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