Reviewed: Jun. 12, 2009

This recipe was absolutely delicious. The only change I made was to leave the garlic in the saucepan while I browned the pork chops instead of reserving it for another use. I found the flavor of the garlic encrusted on the pork chops absolutely mouth-watering as did the rest of my company. Thanks for sharing such a great and easy recipe with us! Looking forward to making this recipe again as it has now become a regular request at our house.

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KSCHAE

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Jun. 10, 2009

I like a lot of cheese in my breading so I used near equal amounts of parm. cheese as well. Really good alteration of pork chops!

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Stacey

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Reviewed: May 31, 2009

This were awesome. Very flavorful! We make these quite often. Didn't make any changes, followed this recipe exactly.

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Kell Bell

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

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Reviewed: May 29, 2009

These were fantastic. I dredged in flour before dipping into my egg wash. I also made eight chops and used the serving size for 4 to make the bread crumbs and egg wash. I still had a heck of a lot left over so if making 4 or 6 chop I recommend you cut the recipe in half so your not wasting ingredients.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: May 24, 2009

This was a very good recipe. My chops needed an extra ten minutes or so baking time but the end result was pretty tasty.

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Racheal

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Reviewed: May 23, 2009

growing up my mom didn't like pork chops so she never made them for us. after i got married my hubby requested chops for dinner and i was totally clueless on how to make them so i turned to my fave website- and it never lets me down! these are wonderful! now we have pork chops at least once a month! i do scale back on the breadcrumb mixture as there is lots that goes into the trash when i'm done as it's written. other than that i follow it word for word!

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Josie

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Reviewed: May 14, 2009

Operator error: hubby says not crispy enough, but I tried to bake in a skillet that wasn't big enough. The chops were huge and as a result, not all sides were crispy. Used half panko and half Italian bread crumbs. Will try again if I cut the chops in half first.

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Johanna

Cooking Level: Intermediate

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Reviewed: May 13, 2009

Oh yummm, these turned out so well! Normally I buy a pre-seasoned pork chop from Walmart that comes in a little baking tray (a cop out, I know) but they didn't have any so I was a bit nervous buying them plain. I've never attempted to do anything other than fry them before but these were absolutely delicious!!! I sauteed some onion and mushroom for the top. I will definitely make these again, a keeper for sure.

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: May 5, 2009

These were great but did feel a litle too Italian for our taste. Pehaps because I switched to Italian Seasonings as I did not have Basil on hand. Maybe should stick ot it next time!

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maysia

Cooking Level: Beginning

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: May 5, 2009

EXCELLENT!!! I can't speak highly enough of this recipe. Everyone loved it from the 3yr old to the 35yr old. I think that dredging through the flour first, as suggested by other reviews, is key. Also, I didn't have an oven safe skillet so I just put them in a glass casserole dish after browning. Yummy!!!

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DAWNBDK

Cooking Level: Beginning

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Reviewed: May 1, 2009

Yummy! Made a couple changes for what I had on hand. I used Italian Seasoning in place of the dried parsley. I also added garlic powder to the bread crumb mixture as I did not brown them in the skillet first. Instead of browning them then baking, I allowed butter to melt in my glass baking dish in the pre-heated oven and then placed my chops in it. I used 6 medium sized bone-in chops and they came out perfect! Delicious! Will definitely be using this recipe in my regular rotation from here on out. Thanks!

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JZGrebe

Cooking Level: Intermediate

Living In: Sanford, North Carolina, USA

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Reviewed: May 1, 2009

My Fiance loved these!

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tiffany

Cooking Level: Intermediate

Home Town: West Valley City, Utah, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 23, 2009

Husband loves this!

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Lesli

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Pleasant Grove, Utah, USA

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Reviewed: Apr. 22, 2009

These are great. I had problems with the olive oil being too smokey so I used canola instead. Next time I will make less of the egg mixture and use less bread crumbs, as I had a lot left over. I also substituted 1/4 of the bread crumbs for regular flour to help everything stick. Instead of baking these in the iron skillet (I had 8 of them, so they wouldnt fit) I transferred the chops into a glass pan and they turned out fine.

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geckofur

Cooking Level: Expert

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Reviewed: Apr. 20, 2009

So good! Very tasty. I mixed the minced garlic into the egg/milk mixture and that worked well (so you don't have to fish little pieces out of hot oil).

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betty c

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

I make this with a few variations but it's the parmesan cheese that makes it great! One big difference I do is cover mine with mayo then coat them with the cheese/bread crumb mix.

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nicnakpatywack

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Reviewed: Apr. 20, 2009

One of my favorites in my rotation. I bought some sweet canned vinegar peppers in the store today and plan on serving on top of the pork chops tomorrow night. Think it might go well. Pork chops always come out moist and delicious. Great recipe!!

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DaniCook914

Cooking Level: Intermediate

Home Town: Eastchester, New York, USA

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Reviewed: Apr. 20, 2009

Very good! Husband is always asking for pork chops so I made this for our anniversary. As others suggested, I dredged it in flour, salt and pepper mixture before dipping in the egg wash. I didn't have garlic on hand so I put a liberal amount of garlic powder with the bread crumbs. Will make again, next time will use fresh garlic. Thanks for the recipe.

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skippy

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Reviewed: Apr. 17, 2009

I marinated with garlic powder, then floured, egged and breaded, then egged and breaded again. The breading mix was delicious and these pork chops were a hit! I also used a ziplock bag like shake and bake,

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CARMEN464

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: New York, New York, USA

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Reviewed: Apr. 13, 2009

I didn't use the garlic or the parsley, instead I just sprinkled a little garlic powder on the breaded chops as I browned them. They turned out great! I will definitely use this recipe again.

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