Reviewed: Jun. 2, 2008

The pork chops did not come out dry, however they had no flavor. I made the recipe exactly as indicated, I'm not sure what I could have done to give the chops more flavor.

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BettyBoopCutie

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Reviewed: May 15, 2008

These were very tasty and easy to make. The only problem I ran into was there were way to many crackers left over after I coated the chops. I also had eight instead if the six the recipe calls for. Cut down the amount of crackers so there is less waste. Thanks for this recipe, I will make it again for sure!!

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angie

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Reviewed: Apr. 14, 2008

I halved the recipe since I was only cooking for two but after having it, I will definitely make more next time. It was very good! The saltines make it great!

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Reviewer:

myla

Cooking Level: Beginning

Home Town: Fresno, California, USA

Living In: Seoul, Soul-T'ukpyolsi, South Korea

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Reviewed: Apr. 12, 2008

I was skeptical about this recipe due to the lack of ingredients. But with a bit of pepper thrown in with the other spices it was surprisingly VERY GOOD! Hubby loved it with mashed potatoes and gravy. Will make again. ;0)

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2008

This recipe is pretty impressive. I used really thick pork chops which always seem to be tough and dry no matter how you cook them, but they were awesome. I followed the recipe exactly and it was delicious. Will definitely make this again.

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LNB

Cooking Level: Intermediate

Living In: Birmingham, Alabama, USA

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Reviewed: Mar. 9, 2008

My husband and I really liked this recipe but didn't realize we should have crumbled the crackers up more. Will be making again!

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Alicia

Home Town: San Luis Obispo, California, USA

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Reviewed: Feb. 29, 2008

These have a pretty good flavor, and were crisp and juicy. I put the spices in the cracker mix, for a better coating and added pepper and thyme for more taste. If you find the recipe a bit greasy (oil does come out during the baking process), I suggest draining the chops on paper towels before serving.

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Reviewer:

rebeccal

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

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Reviewed: Feb. 19, 2008

This recipe was VERY good! But I like to modify all my recipes a bit. I used two butterfly cut pork chops. For the breading I used canned bread crumbs and crumbled up Ritz crackers, and added all my spices to the crumb mixture. Rubbed Italian dressing on them, fryed em in some oil in a pan and baked them. Will def. be making this again! Thanks!!

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Katie

Cooking Level: Expert

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Reviewed: Feb. 18, 2008

These were very good! I used crushed ritz crackers and they were really good. I followed others advice and put the onion powder and garlic powder in with the crushed crackers. I used thick chops so baked for 1 hour at 375, they were perfect. My husband claims he doesn't like pork chops as they are too dry, he ate his whole chop with no complaints!

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JB

Cooking Level: Expert

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Reviewed: Feb. 8, 2008

This is a good base recipe. You can really add any spices you want to the crackers (not the eggs) to suit your taste. I used garlic, salt & pepper and I sprinkled parmesan cheese on top during the last half of baking. Chops were medium thick and I baked them for 35 minutes after cooking them in the oil as suggested. They were delicious and juicy. Even my three year old who doesn't eat much meat loved it. I'll cook this again.

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AmyC

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

Perfect!! I used club crackers and would suggest thick pork chops for about 35 minutes.

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KLEMPERIS

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Reviewed: Feb. 4, 2008

My almost 70 yr old picky eater Dad says this was the best pork chop he had ever eaten---I didn't have saltines--so I used cornflakes and a little salt. I'm sure the saltines woul dhave been even better if possible! thank you

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LMJHEN

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Reviewed: Jan. 29, 2008

Great! Make this Gluten-Free by using GF bread to make croutons, then crush in a plastic bag. This was wonderful!!

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Reviewer:

amsuka

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Jan. 22, 2008

Very bland - need more seasoning as there was no flavor at all.

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Lisa

Cooking Level: Expert

Home Town: Pleasanton, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Dec. 27, 2007

Loved it! Just don't overcook them. My mistake.

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Kristelle

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Reviewed: Dec. 19, 2007

This pork chop recipe was ok. I used thin pork chops, baked on sheet with aluminum foil, but forgot to use a rack. It wasn't too soggy underneath. Just not the recipe I'm looking for.

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Sunshine

Cooking Level: Intermediate

Living In: Ashippun, Wisconsin, USA

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Reviewed: Dec. 13, 2007

My husband LOVES these pork chops! I think the recipe calls for more saltines than necessary (ended up throwing out a lot) but other than that, it was perfect!

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Reviewer:

HT

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: Dec. 12, 2007

I stink at making pork chops, as I can never get the breading to stick. However, I did with this recipe, and the pork chops look and taste wonderful! Thank you, thank you, thank you!

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MSNICOLE

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Reviewed: Dec. 9, 2007

Excellent. I also put the seasonings in with the bread crumbs. Served with a packet of country gravy and some veggies, you'd swear you were at Cracker Barrel or something! My husband makes chops with the standard mushroom soup. I think that is so bland, this is our new way to do pork chops at our house!

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