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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I ♥ allrecipes

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

Tender and flavorful. I used only 2 eggs and still had more than half left, so will only use one egg next time. Also, had lots of leftover Ritz crumbs, so will use 1/2 as much next time. I let it broil for about 5 minutes to improve the appearance and crunch factor.

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DEBI EMILEE

Cooking Level: Expert

Living In: Salem, Oregon, USA

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Reviewed: Jun. 1, 2009

These were very good and very easy to make. I browned the pork chops briefly before putting them into the oven, and I followed the advice of other reviewers and removed the covering for the last 15 minutes of baking. I did turn the chops halfway through so that they cooked evenly. For the breading, I used reduced-fat Ritz crackers and Egg Beaters to help reduce the fat. I also used half of the amount of butter called for.

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Jun. 1, 2009

My boyfriend loves this recipe! Leaves the porkchops super moist.

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cliodoerscreations

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Reviewed: May 31, 2009

This was just OK for me. The pork chop breading became soggy on top. I tried broiling it the last 5 minutes or so, but it was too soggy to work without overcooking it. I made it as instructed, except I did not cook it as long as suggested. Good thing. They would have been way overcooked.

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jillbert40

Cooking Level: Expert

Home Town: Rosamond, California, USA

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Reviewed: May 31, 2009

Not the greatest chops I have eaten! My husband did not like them. He said there was "nothing special" about them. I used lean chops and they cooked fine and were not mushy or dried out as some have experienced. I used Pam instead of the butter tho. Felt the butter would be to much and I did not want my chops cooking in any extra fat. I don't think I will be making this recipe again.

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lanie60

Cooking Level: Intermediate

Living In: Humble, Texas, USA

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Reviewed: May 29, 2009

Not bad, but not good. If you grew up with dried out chops, this will be amazing, but if you already knew how not to dry out a chop, this is super boring. Sorry, but there wasn't must to this.

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drunkenolive

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Reviewed: May 29, 2009

Good chops.

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pritty1npink

Cooking Level: Beginning

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Reviewed: May 29, 2009

At the end, these pork chops need to be broiled so they aren't mushy. Also - skip the butter. Makes it too mushy as well. Just use Pam. For the last 5 - 10 minutes, uncover and broil, or at least turn the heat up so the breading has the slightest crunch. Much better that way.

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tiffanyb_28

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Reviewed: May 28, 2009

What a simple and delicious recipe! I used Ritz crackers and I turned the chops around halfway to ensure that they cooked properly.. Yum!

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Unlikelyrox

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Reviewed: May 28, 2009

I'll say a four,they were GOOD! I just used breadcrumbs,italian seasoned breadcrumbs but everything else,just exactly and they were so tender,you didn't really need a knife,but I used thin chops. My son even liked them but then he dipped them in barbeque sauce,he thinks you need bbq sauce with everything! hehe.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: May 27, 2009

Best pork chops I've ever made! Used bread crumbs instead of crackers and only 2 eggs. Came out tender, not mushy. Thanks!

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lrcpt

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Reviewed: May 27, 2009

This was great! Thank you for all the reviews too Cause I did marinate the chops in soy sauce and onions for an hour and cut the butter down then cooked the onions in with it with the butter and also flip the chops half way through. Good recipe!!

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denise degolyer

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Reviewed: May 27, 2009

Nice and easy. That's what I liked. I did use Cheez-its instead of the butter crackers, because that is what I had.

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Vicki

Cooking Level: Intermediate

Living In: Lake Zurich, Illinois, USA

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Reviewed: May 27, 2009

so good...

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Kelly Kolb II

Home Town: Seattle, Washington, USA

Living In: Bessemer, Alabama, USA

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Reviewed: May 27, 2009

These were excellent. I did take some previous advice and use less butter, Ritz crackers and put them under the broiler for 5 minutes after they were done

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Traceyld

Cooking Level: Intermediate

Living In: Catskill, New York, USA

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Reviewed: May 27, 2009

mmmmm...

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Kelly

Cooking Level: Beginning

Home Town: Rapid City, South Dakota, USA

Living In: Seattle, Washington, USA

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Reviewed: May 27, 2009

I had made these chops awhile ago, and forgot to review. These are basic baked breaded chops, I didn't think they were anything great. I do think more herbs and seasonings should be added to the crushed crackers, and all that butter is not necessary. My chops were soggy when done, so I had to let them bake uncovered longer, and then use the broiler, and they still were somewhat soggy. I may try this again with some tweaking, thanks for the recipe (:

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Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: May 26, 2009

I'll have to try this recipe again. My chops came out pretty tender (I used a meat tenderizer to smash them since they were pretty thick) but they were not really flavorful- I might try brining them before cooking next time. The crust also was soggy, even though I followed other's advice and removed the foil the last 15 min, and even tried broiling them for a while. Not a bad start though. I did press some fresh garlic and mixed it in with the crumbs, which was tasty! Next time I think I'll add more seasonings to the crumbs.

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Kelso85

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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