Reviewed: Apr. 13, 2009

Yummy! I seasoned the pork chops with oregano, paprkia, salt and pepper before dipping in the breadcrumbs...EXCELLENT.

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Reviewed: Apr. 11, 2009

I made this for my skeptical husband and he was surprisingly happy. He couldn't stop talking about how much he loved it. I made a couple of changes like seasoning the chops with salt, black pepper, Italian seasonings and garlic powder before coating it with the breadcrumb mixture. I served it with a creamy fettucini alfredo which compimented the chops really well.

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Deb Mort

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Reviewed: Apr. 10, 2009

My husband is a very picky eater. He never eats anything unless it is plain. So I cooked this for me and made him a plain one. About half way through dinner he told me mine smelled good and he wanted to try it. Ever since this is the only way I can make pork chops.

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Mandy

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Reviewed: Apr. 8, 2009

This was a new twist for me to make pork chops...I found that I really did not need 3 eggs...or 1 1/2 cups bread crumbs....I also did not have dried parsley so I used the fresh flat leaf I had in the frig...I served it with a fresh made red sauce / pasta and fresh veggies....overall a good dish I will try again...It was a good jumping off point....Yum

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dfrappiea

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Apr. 8, 2009

No more boring pork chops for us. This was so simple and absolutely delicious. Definitely adding this to our regular dinner routine!

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HANGDOG

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Reviewed: Apr. 8, 2009

This was pretty easy, not wonderful but a good staple-food recipe. We enjoyed it.

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Lauren

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Apr. 1, 2009

full of flavor and they were so jucy! This is a keeper!

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calfrogylvr

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Reviewed: Apr. 1, 2009

Excellent Recipe! Thank you!

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: Mar. 29, 2009

Delicious! Easy preparation and my family loved it. Thanks for sharing the recipe.

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HERMES3G

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Mar. 27, 2009

Very good recipe! I will definitely make this again.

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David P

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Reviewed: Mar. 25, 2009

The only thing I changed was adding a little salt and pepper to the bread crumbs and after cooking the garlic in the oil, I left it in so it ended up in the breading of the pork chops. This was a huge hit in my house.

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Ashley

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Reviewed: Mar. 23, 2009

I'm sure that pork chops would've been awesome if I didn't burn them. I think the recipe called for way too small amount of olive oil. I didn't even cook the chops 2 minutes before all the oil was gone and they were burning. Besides that, they were really good and easy. I will definitely make them again but next time I'll use more oil! P.S. This is my first time ever making porkchops!

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AlexaLeesMommy

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Reviewed: Mar. 23, 2009

Phenomenal Recipe. Decided to try it once, and now this dish has become a regular on our family's menu. Thank you!

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YummyinTummy

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Reviewed: Mar. 23, 2009

Big hit in our house. Worked well with fresh pasta and salad.

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Kwas72

Home Town: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 19, 2009

These are the best!!I added some oregano and cooked for a little longer, I also used thicker loin chops.

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Tina

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Reviewed: Mar. 18, 2009

I absolutely loved this recipe as does my husband and our 2 young kids. The 1 and only change I made was to use Panko style bread crumbs (which come in Italian flavor) instead of the regular bread crumbs. The breading is a little crunchier and seems to hold to the pork chop better as well.

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michigan49938

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Reviewed: Mar. 17, 2009

WOW THIS IS GOOD,I COOKED THIS IN MY CAST IRON AND IT WAS DELISH WITH WHEAT NOODLES AND SAUCE.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Mar. 14, 2009

I tried this recipe several times- the first time it was good- better than any porkchop I had ever had... but then the next few times, I altered it a bit and it was tasty, but the breading fell off or they were dried out. This last time, I followed the recipe to the letter- and they were perfect. The first thing was I didn't have an oven proof frying pan, so I bought one AND I followed the 25 minutes exactly- before I had used a meat thermometer and by the time it reached the suggested temp, they were dry. Get a good pan and follow the recipe- you will not be dissapointed. Thank you!!!!

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staceyli

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Mar. 9, 2009

If I could give this recipe six stars, I would. I usually never like how my pork chops come out, but these were tender, juicy and totally delicious. The only changes I made were (like others said) I used one egg and less bread crumbs. Thanks for posting!

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