Reviewed: Sep. 3, 2009

I'm vegetarian (at my digestive systems behest) and was able to make this delicious dish for my husband and let's just say he was thoroughly impressed.

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marie

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Reviewed: Sep. 1, 2009

My kids loved them, hubby too!!

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SepulvedaMom

Home Town: Arlington, Texas, USA

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Reviewed: Aug. 31, 2009

Excellent and EASY and tasty recipe worthy of serving to guests. I agree with some others about the eggs and seasoned bread crumbs. I had a lot left over even after 4 thick chops. I suggest backing off of the amounts and gauging based on the number/size of chops you'll be cooking.

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avilliers

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Reviewed: Aug. 28, 2009

These are the best! I add a little garlic powder to my italian bread crumbs and double dip my pork chops for a thicker coating. I don't have an oven proof skillet, so I just transfer the pork chops to a baking dish.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Aug. 24, 2009

Taste like soup. It wasn't bad, but it was great.

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Carina8

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Reviewed: Aug. 24, 2009

My family of picky eaters loved this dish the only thing I would suggest is to cut the cooking time way back if you are using a thinner pork chop (I was and they turned out a little dry) Everyone really liked them though which was a plus for me I will definitely make these again!

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Totster18

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Reviewed: Aug. 18, 2009

We love this! I make it exactly as written and it comes out great every time!

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Janpie

Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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Reviewed: Aug. 17, 2009

WAAAAAAYYYYYY too much egg & crumbs. I had enough egg left over for a real nice breakfast and trying to figure out how to make hush puppies or something out of the left over crumbs. Cut the egg by 1/2 and the crumbs by 2/3

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ray

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Reviewed: Aug. 15, 2009

These are very good. I've made them for years,but never thought of them as a recipe. I just use an egg wash. One egg with a TBSP. of water or two. Brown them and lay them on a preheated cookie sheet to finish.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 13, 2009

Good, but not great. I usually use Italian breadcrumbs when I cook, so they did not add a special flavor for us. These were just baked, breaded chops.

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tlthompson

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

2 changes: doubled the recipe so that we could have left overs and used fresh parsley rather than dried as that was what we had on hand. These turned out to be fabulous. My whole apartment smelled wonderful while they were cooking and lingered - always a plus.

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jul. 21, 2009

Just great taste and everybody loves them. adjust for chop thickness. Always taste great. Will be mainstay in are house

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tdecaro

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Reviewed: Jul. 18, 2009

This was a BIG hit at our house! Very tasty and a different take on the usual "Shake n Bake" style pork chops. As others have mentioned, you end up with way too much bread crumb mixture, so I'll cut down on that next time. Otherwise, a great, simple recipe!

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PALMETTOMEL

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 17, 2009

We really liked this. I used panko bread crumbs. Next time I think I will cook it in the oven for about 5 minutes less than the recipe stated. It was quite good! So far it's one of my favorite pork chop recipes!

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Janet R.

Cooking Level: Beginning

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 16, 2009

These were magnificent! My family absolutely loved this recipe. Thanks a bunch~ :D

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Nekeko

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Reviewed: Jul. 13, 2009

These were pretty good! I made them exactly as the recipe directed. Next time I make them I'll cut down on the amount of breading - I ended up with way too much! All in all, very easy to make and very delicious!

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Sherr

Cooking Level: Beginning

Home Town: Galena, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 11, 2009

These are really tasty. Some reviewers said they added extra olive oil and ended up with soggy breading. Just use the 2T as directed. I have also found it helps to bake them on a rack. Also, for four pork chops, you really only need one egg and you can cut back on the bread crumbs and parmesan cheese.

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rsher918

Cooking Level: Intermediate

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Reviewed: Jul. 10, 2009

I didn't like this as much as I thought I would. I followed the recipe, but added two tablespoons of additional olive for the browning and dredged the chops in flour before the egg and bread crumbs. The breading was soggy and greasy and fell off of the chops. The flavor was pretty good. If I try this again, I won't add the extra olive oil and I'd add more seasoning.

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Merle

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Reviewed: Jun. 24, 2009

These were very good and definitely a recipe i will use again. I like frying them first then baking - i like the crisp outside and the browning of it. like some of the viewers i too floured them lightly first ... and used only 1 egg but definitely next time will cut back on the bread crumbs - i ended up w/so much extra that i had to throw away that was leftover..... other than that followed to a "T" and made with roasted red potatoes YUM!

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muffnette

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Reviewed: Jun. 14, 2009

These came out great! I followed the advice of some others and double breaded. I felt this gave it extra flavor! My husband and I both loved them, and they were still yummy the next day at lunch! Would make a great sandwich too!

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