Reviewed: Mar. 7, 2009

Very good flavor. Easy preparation. Went well with cheesy garlic potatoes.

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KatieJo

Cooking Level: Beginning

Home Town: Laramie, Wyoming, USA

Living In: Cheyenne, Wyoming, USA

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Reviewed: Mar. 7, 2009

The is the only way I cook porkchops now. The parmesian cheese is optional, but it's also the ingredient that makes this recipe change from being great to excellent. I think these would taste great with a marinara dipping sauce too.

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Rico

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Mar. 7, 2009

one of my favorite comfort foods! i dredge the porkchop in flour with salt and pepper before the egg/breadcrumb step. i also use italian seasoning instead of the parsley. delicious!

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KR

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Bakersfield, California, USA

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Reviewed: Mar. 5, 2009

Great recipe. I took others advice and first dipped the chops into flour first, the egg, and then the bread crumbs. It turned out very moist! Thanks

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Kim

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Reviewed: Mar. 5, 2009

These were really good!! My kids LOVE, LOVE, LOVE them. oh...and hubby too. Thank you so much for sharing your recipe with us. This will become a family favorite.

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Monica

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Reviewed: Mar. 3, 2009

Oh so good and so easy! Like others I dredged in flour first, then egg, then crumbs, then all three again. Tender and really flavorful.

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KONWAL

Cooking Level: Expert

Home Town: Western Springs, Illinois, USA

Living In: Sturgeon Bay, Wisconsin, USA

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Reviewed: Feb. 25, 2009

Very good. I dredged in egg, then flour, then egg, and then the bread crumb mixture. The coating stuck to the chop really well. Remember to add salt and pepper to your flour before dredging. You can cut back to 2 eggs and 1 cup of seasoned bread crumbs. We have always enjoyed pork chops made with a shake and bake coating. This is far better. Definitely a keeper.

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yeibmom

Cooking Level: Expert

Home Town: Pittsfield, Pennsylvania, USA

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Reviewed: Feb. 23, 2009

Very good recipe. I did change it a little bit..I didn't use the milk and instead of chopping the garlic and removing it, I minced in and left it while browning the pork chops. They were delicious!!!

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SgtVsWife

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

My husband and I loved this! Also, my very picky 2 yr old could not get enough of it. I also floured mine beforehand and double dipped in the egg mixture and bread mixture.

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Laurie Vanderjagt

Cooking Level: Beginning

Home Town: Albuquerque, New Mexico, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Feb. 23, 2009

Was good, but needed a little something. Maybe more salt and pepper? I also think I could have messed up the recipe! (I'm good at doing that).

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Meat Legs

Cooking Level: Beginning

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Reviewed: Feb. 19, 2009

Over the past many years, I have tried to make coated fried chicken or pork, only to have it be burnt on the outside while raw on the inside. This cooking method works - crispy on the outside, cooked inside, moist and good flavor! I am so pleased to find a recipe that actually works!!

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Kelly

Cooking Level: Expert

Home Town: East Tawas, Michigan, USA

Living In: Cadillac, Michigan, USA

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Reviewed: Feb. 16, 2009

Loved this recipe! I cooked this for my boyfriend and his roommate while we watched monday tv. Not only did they enjoy it, I have been asked to repeat the recipe many times. Both are pickie eaters, but this passed their test!

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mbrousse

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Reviewed: Feb. 15, 2009

Very Good served with the Elegent Orzo and steamed green beans.

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TUCKER

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 10, 2009

Husband rated 5 star I also like this recipe. Chops remained very moist. Put on top of spaghetti noodles with some spag. sauce.

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JANKONAS

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Reviewed: Feb. 10, 2009

I too dread pork chops but this is a sure thing! I made them and this is the first time ever that my pork chops were not dry. This recipe made the most tender pork chops I ever tasted and is it easy too! You will not be disappointed!

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JC

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Reviewed: Feb. 9, 2009

Crispy, tasty chops! A great alternative to our usual Shake-n-Bake. I followed modifications suggested by others and they turned out perfectly.

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ms_mills

Cooking Level: Intermediate

Home Town: Davis, California, USA

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Reviewed: Feb. 7, 2009

These were very tasty, since I didnt have a pan that could go from the stove to the oven I just left the garlic in which added a ton of great flavor. I had to cook a lot longer in the oven since I had pretty thick tenderloin slices but it was crispy and flavorful enough! My kids even ate it!

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