Reviewed: Jun. 9, 2013

Mine would have turned black if I didn't mine the oven temp..otherwise, it was good.

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CORKIDECAT

Cooking Level: Intermediate

Home Town: Duluth, Minnesota, USA

Reviewed: Jun. 8, 2013

I was in a huge hurry when I made these, and I'm just now realizing they were supposed to be fried, then baked, so I'm rolling my eyes at myself. I fried them completely on the stove top, but I'd have preferred to just bake them. That being said, these were okay as fried pork chops, but not my favorite. Perhaps because of the crackers I used (no Saltines in the house but plenty of Ritz), they were okay flavor wise but not that impressive. I did taste more of the Ritz than anything else on the breading, and they were a tad too oily for my taste. The breading also comes off pretty easily in the pan as well. Not bad, but I'd prefer to completely bake next time. Next time I'll try to remember to read the recipe more closely! Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 26, 2013

My family loved this! I dipped in flour, egg, and then Ritz crackers that I seasoned. I didn't fry, but put the chops straight into the oven at 375F for 12 min on each side, and sprayed with butter flavored spray. I've never had a pork chop that I could cut with a fork . Amazing!

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CVTECH

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

Reviewed: May 5, 2013

This was good. I used thick cut chops and baked for only 30 minutes and even that was too much.

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Jennifer Gschwind

Reviewed: Apr. 27, 2013

Very crunchy. Great texture. A little bland though. I would increase the spices quite a bit next time around.

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Keep it Simple!

Living In: Halifax, Nova Scotia, Canada

Reviewed: Apr. 10, 2013

This was delish. Decided to try it as I had all the ingredients and didn't want to do the old shake'n'bake. Did do as some others did and added the seasonings to the crumbs. And also added some cajun seasoning as I love a little kick. That's why it didn't get 5stars, I had altered from the original. Took a pic of my daughters plate. She is 3 and everything (even her edamame) gets dipped in ketchup. She ate with no argument though! Mommy and daughter were happy campers. :)

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pagettgirl

Reviewed: Mar. 27, 2013

Delicious! I used panko and added extra garlic and onion powder. These chops were amazing!

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kmommysue

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Shawnee, Kansas, USA

Reviewed: Mar. 15, 2013

This is my new favorite pork chop recipe. My chops always seem to come out dry and tough no matter what i do to them. But with this recipe, for the first time, they were moist, juicy, tender and flavorful. Tip: let the chops sit in the egg for 30 minutes or so, I think someone else mentioned this and they came out extra juicy when I took the time to do it. Whoever posted this recipe: thanks a million, they are AWESOME!

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catchow

Reviewed: Mar. 1, 2013

G & L liked them, seemed too dry to me, maybe try less baking time (or thicker pork chops)

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Tracy

Reviewed: Feb. 21, 2013

Made this recipe for dinner tonight and we loved it. I've always had problems with tough, dry pork chops, but that won't be a problem anymore. These were so moist and tender, you could literally cut them with your fork. This will be my go to recipe for pork chops from now on. Thanks so much for sharing this reacipe AREJAY59.

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