Reviewed: Nov. 3, 2008

Yummy! As others have said, I found the egg mix and bread crumb mix to be a bit excessive, so I would cut that down and add a bit more olive oil. I'm not a very adept cook yet, so if I can make this anyone can.

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williamst9

Cooking Level: Beginning

Home Town: Cerro Gordo, Illinois, USA

Living In: Cold Spring, Kentucky, USA

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Reviewed: Oct. 28, 2008

These pork chops are awesome. The only things I changed were to use panko bread crumbs and italian bread crumbs and I left the garlic in the oil for the entire time. These will definitely be my go to pork chop recipe when I run out of shake and bake.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 24, 2008

This was amazing. Very flavorful, yet simple. I followed the recipe as is except I used 2 tsp of minced garlic from a jar since I didn't have fresh. Delicious!

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CINDYBANA

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Harper Woods, Michigan, USA

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Reviewed: Oct. 23, 2008

Very good - but you only need 2 eggs and about a cup of bread crumbs (even if you double dip). Can put in any oven proof pan - I did for 20 minutes and it turned out good. Not exactly the healthy way to make pork chops - but very tasty.

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Annie B

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 21, 2008

i made this for my bf and his best friend, and we were in awe on how great the porkchops turned out! however, i noticed a lot of leftover eggs and breadcrumbs...so perhaps when next time im cooking i can cut back!!! fantastic!

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Jen

Cooking Level: Intermediate

Home Town: Fairfield, Ohio, USA

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Reviewed: Oct. 21, 2008

I thought these were pretty good but my husband just thought they were ok.

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nearcal

Cooking Level: Expert

Living In: Menifee, California, USA

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Reviewed: Oct. 20, 2008

Made this as called for, but only baked for 10 mins - i would do it for 8 next time - they were thin pork chops. Really good considering i never make pork - kids liked it too!

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L Sacher

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Reviewed: Oct. 19, 2008

very good, we used a casserole dish in the oven, but it was very tasty!

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Mary K

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Reviewed: Oct. 16, 2008

Just Ok. I followed the recipe exactly. These were fine for a regular evening meal, but did not have a lot of flavor and were a bit dry. I don't make chops often, so I may give this another chance and tweak the ingredients.

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TNPFAFF

Cooking Level: Expert

Home Town: Fairbury, Nebraska, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Oct. 13, 2008

These chops were good but I prefer the Famous Pork Chops from this site.

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chicklet

Cooking Level: Expert

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Reviewed: Oct. 12, 2008

These were very good but the sauce was only OK. Maybe it is just me though. The pork was very tender!

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BELLALU

Cooking Level: Intermediate

Home Town: Cuero, Texas, USA

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Reviewed: Oct. 12, 2008

pretty good. would fix again

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Kim

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Reviewed: Oct. 12, 2008

It was ok. Took much bread plus not too much taste. Don't believe to make it again.

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rose01105

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Reviewed: Oct. 9, 2008

This was very good!!! Everyone in my family loved this one. I floured the pork before I dipped it into the eggs and bread crumbs. Also I used a mix of parm and mozz cheese. Delicious...

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trickortreat

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Reviewed: Sep. 28, 2008

was good i fried in veggie oil to brown/blacken then put on a cookie sheet for about 15 min. served on buttered speghetti and home made french bread whala great italian dinner my wife was really impressed

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Scott

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Reviewed: Sep. 24, 2008

I must say, I love this recipe. Like most, I doctored to my own tastes. I used 4 good size chops, marinated with olive oil and apple cider vinegar. used a cup of flour with salt and pepper to taste and coated chops first before dipping in egg batter, refloured, re-dipped,and then rolled in crumbs. make sure to use the rack to keep 'em nice & crispy. make sure not to over-cook, moist and delicious is your goal. ***Make sure to add lemon juice when frying, the more the better*** don't be afraid to use more olive oil with the extra flour and bread crumbs. garlic works best if sauteed in medium slices and semi-browned i served with a fresh marinara sauce and there wasn't a crumb left, the breading was amazing.

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Reid

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2008

Finally, a pork chop that comes out moist and juicy. Thanks!

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: Sep. 17, 2008

good recipe. I did a spice rub on the pork and then the flour, as others suggested. I used 2 eggs and 1 T milk and had just a little left over. Thanks for the recipe!

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Lroy

Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Sep. 16, 2008

These are really good, especially with a squish of lemon on them. One thing is I would cut down on the amount of ingredients you use for the breading; there's way too much. More than you need, and most will end up in the garbage. I will probably cut down on the breadcrumbs and parmesan cheese by half, and the eggs you only need two...and skip the milk. It's unnecessary. You can also still put them in the oven if you don't have an oven-proof skillet, just put the pork chops on a baking sheet with a rack so they stay crispy. Some other reviewers didn't see the point of removing the garlic from the oil, but it's so it won't burn. Garlic burns easily and tastes really bitter if it does, and while it was obnoxious to try and remove the chopped garlic from the oil, you could just crush four cloves and then removed them from the oil when they've imparted their flavor. All in all, great recipe.

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