The reviewer gave this recipe 1 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 30, 2009
This is just about flavorless. Add salt to the meat and upon serving. Needs some spice to it. I used 1jnch thick ckops, bake for 40 mintues.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 29, 2009
everyone loved these! They were pretty easy, once I got started.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 28, 2009
I would rate these 4-1/2 if I could. They were easy to make and it used ingredients I always have on hand. Browning them in the pan first really gave them a nice crispy coating and left me with a moist juicy porkchop. Much more flavorful than just regular seasoned breadcrumbs. I also dusted them in flour before the eggwash and added about 1 tsp of garlic powder to the bread crumb mixture. I only browned them about 3 minutes per side until they were nicely browned and they finished cooking in about 18 minutes in the oven. These reheated great the next day for lunch by putting them in the toaster oven for about 3 minutes per side. (Don't use a microwave to reheat - they will dry out and the crust will get soggy).
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Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 23, 2009
These are the ONLY pork chops I have ever made that come out moist. Yum. Easy to make. A keeper!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 22, 2009
I loved these pork chops! They were so good that my family was fighting over them. They are moist and yummy. This will be a keeper.
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Cooking Level: Expert

Living In: Verde Valley, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 21, 2009
Always a moist, flavorful pork chop that the whole family loves.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 20, 2009
I really liked these pork chops. I did not use any oil or the garlic, I just ended up using some garlic powder and garlic garlic from Tastefully Simple. I did however drizzle a little italian dressing over the chops when they were almost done, cooked 5 more mins, and flipped and did the same thing. Gave it a great taste. I will be making these again.
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Cooking Level: Intermediate

Home Town: Winthrop Harbor, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 18, 2009
Tasty, but not "the best!" I followed another reviewer´s suggestion and transferred the chops to a broiler sheet before putting them in the oven. The bottom crust didn´t remain crisp as I had hoped (and as the reviewer stated) but the chops were still good.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 10, 2009
I dreged my pork first in flour, salt and pepper before dipping in the egg. Helped keep it moist. My oven tends to cook faster than normal, but the cooking time on this recipe still might be a few mins long. Suggest keeping a watch on your meal with a meat thermometer.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 8, 2009
Is it too early to review? They are baking now and the house smells incredible. They were easy and the ingredients are healthy. They look amazing and I have never been prouder of my cast iron skillet as it slid from stovetop to oven without disturbing the crusty chops. I can not wait to dig in!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 6, 2009
Although I really like the idea and the basic ingredients here - it did seem to need quite a lot of tweaking. Our chops weren't even close to done after the recommended baking time and this recipe calls for about 3 times more breading than you actually need (big waste since it's contaminated by the raw meat.) I suppose the end-taste was alright but plan on making substantial changes in order to have a economical (and fully cooked!) meal. Thank you for the idea!
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Cooking Level: Intermediate

Home Town: Bloomfield, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 2, 2009
I reduced the bread crumbs, used only 1 egg, added salt & pepper, & cut out the milk. I squeezed a fresh lemon over the top before cooking in cast iron skillet for about 45 minutes. I have made this a dozen times & it always turns out perfect. 5 stars after changes!!
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Cooking Level: Expert

Living In: Olive Branch, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Jan. 1, 2009
Turned out great! Always love the suggestions, they really help.
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Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 29, 2008
Love this recipe! Made it for my family, which they liked a lot more then the same ol' cream of mushroom pork chops.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 24, 2008
I was very excited to try this recipe since it had so many good reviews, but it did not really deliver. I had far too much egg & milk mixture and parmesan & bread crumb mixture left over...half would have been more than plenty. Then there was too much olive oil. As a result, the pork chops came out soggy after being in the oven. Next time, if I ever make this again, I will definitely cut the oil in half as well. Could have used a little salt and black pepper to season it up a bit more too.
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Photo by Shae's Mama

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 23, 2008
Perfect do not change a thing!
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Photo by Jaime

Cooking Level: Beginning

Home Town: Richmond, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.42 star rating.
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Reviewed: Dec. 22, 2008
This was very good ! I didn't have Italian seasoned bread crumbs so I used normal bread crumbs and seasoned them with 2 teaspoons dried basil, 2 teaspoons dried marjoram, 2 teaspoons dried oregano and 1 teaspoon dried sage. I also used 2 eggs and 2 tablespoons milk instead of 3 and it was enough. Finally I left the garlic whole because its easier to remove. Will definitely do these again !
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Cooking Level: Beginning

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 19, 2008
I made it just as the recipe said and they were amazing and very tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
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Reviewed: Dec. 17, 2008
Terrific recipe! Quick & super easy, all the ingredients needed I already had at home so I didn't need to make a stop to the store to make it! I made this last night and it was a hit with my fiancé. I added some Italian seasoning to the chops while they were in the pan frying. I think next time I will double coat them as others have suggested. I’ll be making this again very soon…
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Photo by Sabina

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.42 star rating.
Reviewed: Dec. 17, 2008
My new keeper. The changes I made were keeping the garlic in the skillet, adding some other spices to the bread crumbs, 2 eggs, 2 tblsps of milk and 1 cup of breadcrumbs. I still had a lot of egg and bread crumbs left. The chunks of garlic went fantastic with the pork.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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