I just made this recipe and it was really wonderful. I made two chops (thick, bone-in, organic pork loin chops from Oregon) so I downsized the recipe. I used Club crackers instead of saltines, because that's what I had, and I used also some Italian breadcrumbs, about equal parts of each, plus garlic powder and parmesan as the recipe called for. I used a pastry brush to cover the chops in a lot of melted butter, and found that the breading stuck easily. I cooked them for half an hour, to 160 degrees, and served them with carrot-mashed potatoes and a caramelized apples. They were not crispy, which is totally fine. The breading with all that butter imparted a rich and wonderful flavor into the meat, which came out very juicy, but also beautifully browned, with a delicious sauce from the drippings as well. I liked that this recipe didn't ask me to transfer a pan from the stove, since I don't currently have an oven-safe pan. I will make this again, yum.
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I just made this recipe and it was really wonderful. I made two chops (thick, bone-in, organic...