Reviewed: Nov. 21, 2009

This is a perfect recipe if you need to whip up something quick, easy and delicious. I didn't change one thing from it. PS: Many have commented on which to dipped the chops in first--the breading or the eggs. I tried both options and dipping in the egg worked out best for me. If you like them really breaded, having eggs on first will guarantee extra crunch. I love this recipe because I realized quickly, that I could either follow by heart or get really creative with it...(eg: homemade bread crumbs, different flavored breadcrumbs, shredded provolone or whichever cheese I feel like at the time etc...) and whichever way I choose-it will turn out great because it is so easy! Thanks so much---hubby has already requested to please please make again :-)

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Kelly Chambers

Cooking Level: Expert

Home Town: Boulder, Colorado, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 20, 2009

I loved these pork chops! Kinda had the Stove Top stuffing taste to them. The only reason I didn't give this recipe 5 stars is because it calls for too much egg and breading. Had I been a good student I would have read the other reviews and learned this and wouldn't have had to throw away perfectly good extra.

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SydneyLuver4ever

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Reviewed: Nov. 18, 2009

Good! I found the pork chops themselves to be a bit bland, though I did season them before breading. I used 2 pork chops and only one egg, which was plenty. I coated the chops with a thin layer of flour before dipping in the egg and breadcrumns. All in all, a tasty recipe. Thanks! :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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Reviewed: Nov. 16, 2009

Very good. Would have given 5 stars but my meat was not real tender. Flavor outstanding. Double dipped in the egg and bread crumbs as suggested by some others. I used a iron skillet to fry the chops in and would not recommend...wanted to pull the coating off. After fried, removed from skillet and put on broiler pan to bake in over. My husband said they tasted just like the chops his mom made when he was growing up.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Nov. 15, 2009

Wonderful recipe- my husband and I loved it. We will do pork this way from now on! I ended up with WAY too much egg wash and breading even after double breading. Next time I will only use 1 egg and 1T milk and cut back on the bread crumbs.

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esmiles

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Reviewed: Nov. 13, 2009

I loved this recipe! Simple, quick, and YUMMY!I usually make fried pork chops and this was a great alternative. I recommend using less egg (I had 2 large eggs and still had leftovers). I seasoned the pork chops with garlic powder and oregano. I didn't have parmesan cheese handy so I used shredded mozzarella and cheddar cheese instead. I didn't have an oven-proof skillet so I first used a non-stick skillet and then put them in a glass pan covered in foil for the 25 minutes in the oven. Came out moist and delicious! Will definitely make again. Thanks, Elisaw :)

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elanah babii

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

Delicious! I used other reviewers tips and cut back on the egg. I also used plastic bag when I coated the chops and let them sit in the fridge for an hour a so before cooking. Thanks for sharing this recipe. It will definitely be a staple in my house for years to come.

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snailcook

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Reviewed: Nov. 7, 2009

THE BEST!!!!!!

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CARRIELAM1

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Reviewed: Nov. 3, 2009

Delicious pork chops, thanks for the recipe. I did not have Ital seasoned bread crumbs, so I added oregano and thyme. Broiled them in the oven, turned out very moist and tender.

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redneck gramma

Cooking Level: Intermediate

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Reviewed: Nov. 2, 2009

I thought this was only ok. The breading on my chops was soggy.

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rofayah

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Reviewed: Oct. 25, 2009

These were the best chops I've had in .... well since I can remember. They were so flavorful and so juicy and tender! Make you wanna slap ya mama. I made them with some sautéed zucchini and saffron rice. Whoever you are that shared this recipe, kisses to you. xxxxx

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Jules R.

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Reviewed: Oct. 20, 2009

I really liked this dish. My only regret is not making some type of gravy. Served with "Breaded Brussels Sprouts" and baked beans. Also, I used the remaining breading and egg for the brussel sprouts.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Oct. 20, 2009

I used two eggs because mine were extra-large and I thinned out the mixture with a little more milk. I used my own homemade breadcrumbs and added a tbsp. of italian seasoning. Before baking, I sprinkled paprika over the top. Very simple and unpretentious.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Oct. 19, 2009

Easy to make and tastes good too. This is just like a pork schnitzle I make, but I prefer the schnitzle because of the thinner cut of meat.

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soonergal11

Cooking Level: Beginning

Home Town: Wichita Falls, Texas, USA

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Reviewed: Oct. 18, 2009

Awesome recipe! So tasty! It was fast and easy!!!!

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COOKINGPRINCESS79

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Reviewed: Oct. 16, 2009

This turned out just the way it should... tasted great. Spent more time than I would have liked and got messy. I like fast, easy, and delicious. I will make again.

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Sandoo4

Cooking Level: Expert

Home Town: Kirkland, Illinois, USA

Living In: Marengo, Illinois, USA

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Reviewed: Oct. 14, 2009

I made this recipe tonight and it was excellent!! My fiance even went as far as to say that if I made it every single night from now on that would be just fine with him....even our picky 2 year old ate them all up and he won't eat any kind of meat. I took a few of the other suggestions and cut the egg wash and bread crumb mixture in half and I also coated them in a flour and salt and pepper mixture first to get the coating to stick. It worked wonders. This will definitely become a regular dinner at our house.

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cloeysmama

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Reviewed: Oct. 9, 2009

good but not great

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rajah72524

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

This meal was very good! It was very easy to make and we enjoyed it very much! One tip I would give to you guys is to cut back on the amount of breadcrumbs and eggs you use! With the amount they tell you to use I was left with way to much! I though it was a big waste of ingredients. So just saying that maybe you guys shouldnt use as much as they say! But overall the meal was very good, and had a lot of flavor to it!

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Dot

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Reviewed: Oct. 2, 2009

Tender, juicy and delicious. The best breaded pork chops that I've ever had.

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MrsT

Cooking Level: Intermediate

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Italian Breaded Pork Chops

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