Reviewed: Jun. 18, 2006

good flavor

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Reviewed: May 14, 2006

This was average. May make again since it is all things I have around the house anyway, but the recipe itself did not blow anyone away.

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DanO

Cooking Level: Expert

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Reviewed: May 10, 2006

I thought this was excellent. Not exactly something you'd get at a nice restaurant, but it tasted great! I used Captain's Wafers for the crackers because that's all I had, and I added a little Tony Cachere's seasoning and pepper to the mixture. I changed the quantity in the recipe to 2 servings, and that was the perfect amount for 4 thin, bone-in chops. And I only had them in for about 20 minutes since they were thinner. I will certainly be making this one again. Thanks!

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Lisa L.

Cooking Level: Intermediate

Home Town: Davenport, Iowa, USA

Living In: Hammond, Louisiana, USA

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Reviewed: Apr. 26, 2006

We didn't find anything remarkable about these chops. They were easy to make and didn't taste bad, but they just weren't special. I used the saltine cracers called for in the recipe and really didn't make any significant changes.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Apr. 3, 2006

Excellent Chops! We loved them and so did the kids. I added about a tsp of Garlic Salt and 1 tbsp of Garlic Powder and 1/2 tsp Onion Powder to the cracker/cheese mixture. Also I didn't add as much cheese about a cup. I will definitely make this again!

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Tamalegirl

Cooking Level: Expert

Home Town: Millbrae, California, USA

Living In: San Ramon, California, USA

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Reviewed: Mar. 26, 2006

My husband and I rarely eat pork chops any other way since we've tried this recipe a few years ago! Delicious, just the way it is. Thanks.

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eve

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Reviewed: Mar. 13, 2006

Yummy!! I did not use as much parm cheese or crackers as the recipe calls for and still had plenty to use. The chops were very moist and tender. The crust was excellent. My husband even said it was great. That is amazing for him to say a pork chop recipe is great. We will be making this again and again.

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Tara

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2006

Tender and tasty boneless loin chops. I added extra garlic powder, plus s+p to the crumbs for extra zip. I cut the crumb part to 1/3rd for 4 chops, and I still had half the crumbs left. Follow everyones' advice, and you won't waste cheese.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 2, 2006

I never liked pork chops until I tried this recipe. Even my little fussy eaters ask for more. It's a keeper!!

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MOMMYMILLER1

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Whitby, Ontario, Canada

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Reviewed: Jan. 28, 2006

Thank you!! I had almost given up on making pork chops. My husband and I find them just too tough and often bland no matter which way we make them. I even began sticking to only 'rib' chops because they seem a little more tender. I stocked up when I actually found them on sale. Made them a couple times and was just not impressed. I had a last batch to use (with nothing else in the house) so decided to try one last recipe. This one was easy and Delicious! Everyone including my young boys loved them. I used Ritz because it's what I had and halved the amount of cracker mix which was still plenty. (Oh, and I cut off the bone just to fit more in the pan).

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DUSTMIT

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Reviewed: Jan. 18, 2006

Better than most pork chops I've had but I had some problems with the coating too. I flipped the chops halfway to get the bottoms crunchy but then the coating came off the other side! Will try again, my husband enjoyed!

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eschaeffer

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Hatfield, Pennsylvania, USA

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Reviewed: Jan. 16, 2006

Amazing! Great flavor, definitely will be a family favorite. Way too much of the coating mix left over, though -- cutting it in half would be more than sufficient.

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SPMURRAY

Living In: Saco, Maine, USA

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Reviewed: Jan. 15, 2006

There was nothing wrong with this recipe, it was just very bland in my opinion. I scaled the recipe to 2, but the amount of crackers, cheese and butter still seemed like way too much. I used a 1/4 melted butter, 10 saltine crackers (which was still too much, 8 would have been sufficient) and 1/3 cup parmesan cheese (also too much, 1/4 cup would have been fine). I also found that the butter didn't enhance the flavour of the pork chops at all, olive oil would work just as well. In the end, the chops tasted fine, we just found them to be a bit boring.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jan. 5, 2006

My family wanted seconds on this. We all enjoyed! I used Ritz since it's what I had on had. Will make over and over again! Thanks!

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124FAN

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Reviewed: Dec. 30, 2005

This was a good recipe. I used Italian Bread Crums instead of saltine crackers.

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Sharon

Cooking Level: Beginning

Home Town: Garfield, New Jersey, USA

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Reviewed: Dec. 28, 2005

This is my favorite recipe for pork chops, I make it at least once every few weeks, usually with flavored noodles and a fresh veggie. Easy and delicious! Thanks!

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Suemck

Cooking Level: Intermediate

Home Town: Plaistow, New Hampshire, USA

Living In: Amesbury, Massachusetts, USA

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Reviewed: Dec. 18, 2005

This is a great pork chop recipe. The only changes we made are to change it to two servings and used Italian bread crumbs instead of saltine crackers. We also put the breading ingredients in a zip-lock bag and shook the pork chops in it and then sprinkled more on top before baking. It is wonderful!!

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RACHELLEMAY

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Reviewed: Dec. 13, 2005

I was great! I used Ritz crackers, which gave it a thicker crust. Just be careful to not make the crust too thick.

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Micha

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Dec. 11, 2005

I was sick of boring fried pork chops and wanted something different. This was AMAZING. My family loved it! Although, there was one thing I will do differently next time - cut down on the saltine crackers, parm cheese and butter. I had so much mixture and butter left over. Next time I will cut in half to avoid waste. Other than that.....FANTASTIC!!!!!!!!

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LEXILOUIE

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Reviewed: Oct. 26, 2005

This is a fabulous recipe. I followed the recipe to the letter and it was crunchy and the chops were full of flavor. I've already made it twice...My family and I both thank you.

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Sarah G.

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Italian Style Pork Chops

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