LOVE this recipe. I add a shake or 2 of cayenne pepper to the flour mixture for a little kick. So yum!

These are the classic chops you could expect to get from a great diner. These were so easy! Delicious! I followed the recipe as written. Much better with thin cut pork chops.

This recipe is just like I remember growing up...such a great comfort food. I mixed the flour with some Italian bread crumbs to give the chops more of a crunch and they turned out great. I also added some garlic powder along with salt, pepper and seasoning salt. I made with homemade milk gravy and mashed potatoes. It was a meal I would not make all the time do to the fact it is fried but it is great for a special treat. Yum!

I added a little panko to the flour mixture. It gave it an awesome crunchiness!!!

Like someone else, I also let my chops "rest" in the refridgerator for a while. I let the grease get hot and then put them in. Not greasy and very juicy and tender! I used to not like fried pork, but these were terrific!

it was the best

just alright...spiced it up with a bit of cayenne pepper. possibly needed more spices added to the pre-fried chop...

Really good! I used Janes Crazy Salt instead of seasoning salt, and it was yummy!

I thought this was great. So easy. I do agree it was too much oil so I'll knock it down next time to 3/4 of a cup. I used cutlets as that was all I had and I realized I had no flour. So I did an egg/milk wash and used Italian seasoned bread crumbs. To the egg wash, I added Tony's seasoning, garlic powder, seasoned salt and fresh ground pepper. I also used the tip after breading leave the chops in the fridge for 30 min. and the batter did hold on. These were perfect! Thanks!

I read all the recommendations, then took the six pork loins that were about a half inch thick each and followed the recipe. The changes I made were largely due to the suggestion by other reviewers except for the magic coating sauce I did at the end. I used onion powder, salt, pepper and some garlic powder and a dash of Cayen pepper powder. Wash and patted dry,coated with the seasoned flour mixture, diped in egg batter, and then coated with the seasoned italian bread crumbs. Pan fried in vegatable and olive oil mixed for two minutes each side till golden brown. Then I dumped most of the oil but left the pan drippings, added a tablespoon of butter and swished the brown drippings into the melted butter, then added a dash of Cointreau or any orange liquir would do. Took this sauce and placed it over the golden brown chops and the orange flavor mixed with the toasted taste of the bread crumbs. The coating was wonderful, the Cointreau was out of this world and the whole plate of six loins disappeared in a flash. It was the first time that none of us used the apple sauce we all love with pork. The chops were moist and the crust so flavorful we decided it was a waste to lose the flavor in the apple sauce.

This was a good basic recipe. I added lots of seasoning to the flour (garlic powder, onion powder and cajun seasoning). It still seemed sort of bland though still good with some BBQ sauce on the side. I may still use this again since it was very simple and fast. Thanks!

I love this website because you can tweak a recipe and use ideas from other members. I decided to tweak this recipe a bit and I still wasn't quite satisfied. I'm giving this 4 stars because I thought it deserved 3 and my husband thought I should rate it higher. Basically, even with adding spices, I thought it was still bland and lacking something. I used the advice of others and used olive oil vs vegetable and used less, about 1/4 cup. I made 3 chops and purchased some that were thinner than the recipe called for. I placed the chops in a ziploc bag with flour, paprika, salt/pepper, onion and garlic powder. If I decide to make this again, I need to think of another spice to use because I still felt it was blah. I placed the bag in the fridge for about 30 min like another reader mentioned. The chops turned out crispy and looked beautiful, but they weren't flavorful. Definitely not one of my favorite recipes, but I do think if I think hard enough, I can figure out what it needs to be a 5 star recipe.

very good. i used emerils 'essence' as my seasoning. then dredged them in plain flour

These were really good I added onion powder, garlic powder, and Tonys seasoning to it and they came out perfect. My three kids and husband ate them without complaints so that makes this a definite keeper.

Not my fave. I think the recipe would be improved with the addition of some garlic powder and/or onion powder. Just didn't have any flavor to us.