Reviewed: Apr. 1, 2012

I loved this recipe although i seasoned mine with garlic salt. It was so juicy and delicious!!!! Also simple, I just started to cook and this is a recipe I will definetly keep. Thanks for sharing!!!

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Reviewer:

jess

Reviewed: Mar. 18, 2012

So quick and easy! We'll definitely use this recipe again in the future. While I prefer the taste of other breading techniques, this gets bonus points for ease.

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Reviewer:

Kate

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

The two year old ate it all, I topped it with milk gravy and served green beans, mashed potatoes, and sliced veggies. I recommend after flouring the chops to put them on a wire rack for 30 minutes, like you would fried chicken, so the breading will really stick and fry up crisp.

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Reviewer:

Ari

Cooking Level: Expert

Reviewed: Feb. 29, 2012

Very easy to make and the flavor was mmmmm good

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Reviewer:

PSEELY

Cooking Level: Intermediate

Home Town: Wheeling, West Virginia, USA

Living In: Belmond, Iowa, USA

Reviewed: Feb. 9, 2012

This recipe was simple and delicious. I always pound my pork chops with my pampered chef meat tenderizer. That way you can cut through them like butter.

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Reviewer:

carrie g

Reviewed: Feb. 5, 2012

Pretty basic, easy recipe. I topped my chops with a red pepper and ancho chili jam. Then they were divine!

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Reviewer:

mld815

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Pikesville, Maryland, USA

Reviewed: Jan. 30, 2012

Awesome recipe! I tweaked it a bit and added Italian bread crumbs & flour together for the breading. The chops turned out SO delicious...nice and crispy on the outside and juicy on the inside. Definitely a keeper!

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Reviewer:

FLmom2BMJ

Reviewed: Jan. 22, 2012

LOVED this recipe! I topped it with an apple onion pork gravy. Very easy and very yummy!

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Reviewer:

mrsashlee

Reviewed: Jan. 16, 2012

Delicious. I use a bit of paprika instead of the seasoning salt. Really works well for juicy, thick cut chops.

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Reviewer:

ascara

Reviewed: Jan. 14, 2012

I dipped these in an egg and milk mix to help the breading stick, which it did. I had to cook them in the oven for about 8 minutes in addition to frying on the stove top in order to get them to cook up to 170 and there wasn't a whole lot of flavor. I served them with country gravy, which helped but I probably won't be making them again.

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