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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Reviewed: Sep. 28, 2009

Awesome recipe, I used fresh parsley and it was absolutely delicious!

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Strawberry

Cooking Level: Intermediate

Home Town: Bonney Lake, Washington, USA

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Reviewed: Sep. 18, 2009

Yea! This is my new fav pork chop recipe cuz it tastes like you've slaved all day but it's super easy. Try making this next time you have company!

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zombii17

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: San Jose, California, USA

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Reviewed: Sep. 18, 2009

My son and husband love this recipe. I Have also made this for company and always receive rave reviews. Thank you!!!

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Emily

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Reviewed: Sep. 17, 2009

My Hubby raved about these!! Cut egg wash & bread crumb mixture in half - you'll have plenty!!

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Steffoazrn

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Reviewed: Sep. 15, 2009

I used the broiler pan since i didn't want to risk my cookware. Kept it crispy, not soggy. I also used one less egg as others suggested. Came out great. They real key it seems is to not let the internal temp of the meat get too high. I find this is the real reason why pork usually does not turn out well for me. Because my pieces were small (more like medallions), I only cooked them for 10 min. Even then, I could have cooked them less bc the internal temp was well above cooked. Turned out great, def. a keeper! Thanks a bunch!

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