The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 21, 2009
I absolutely love this recipe! I change a couple of things though...I used rice chex cereal, and sprinkled garlic salt with parsley on top (just before I put it in the oven). Yummy, juicy, and crispy all in one...YOU'VE GOT TO TRY THIS ONE!
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Cooking Level: Expert

Home Town: Granbury, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 18, 2009
I added some garlic powder to the egg mix and instead of seasoned bread stuffing, I used italian bread crumbs. I did find that I need to cook the chops longer than what the recipe called for but they turned out great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 16, 2009
These were ok, they were a bit too mushy and not crunchy as I had hoped. They also needed a bit more flavor. I may try it again using less butter and spraying the pork on each side as suggest by others. For now I would say its a 3.5 stars. It will do but not fantastic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 16, 2009
Simply Excellent, add or decrease seasonings to your taste
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 15, 2009
Made this for dinner last night, and we ate it, but it wasn't anything special, IMO. I used cornbread stuffing, which we all love, and it was what I had on hand. I crushed the stuffing a bit, then dipped in the egg, stuffing, quickly dipped back in egg & then stuffing again. This helped keep the big chunks on the chops. I used olive oil spray instead of butter which gave it a nice crunchy texture, and had no issues with stuffing coming off. I baked for 15min on each side since my chops were thick. Overall, this was somewhat bland, and sort of a pain for the end result. I probably won't make again.
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Cooking Level: Expert

Home Town: Sterling, Virginia, USA
Living In: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 13, 2009
YUM! This was so easy! I did replace stuffing with breadcrumbs though. And added seasoned salt. Did not take much time out of my single mommy day!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 8, 2009
My husband LOVED these, so I will definitely be making them again. Thank you.
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Cooking Level: Intermediate

Living In: Searcy, Arkansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 5, 2009
i followed the recipe and they turned out as great as a pork chop can be- my husband really liked them. i liked using the stuffing to coat and i would suggest everyone do so it works better than the dry bread crumbs in the can.
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Cooking Level: Intermediate

Home Town: Carthage, Texas, USA
Living In: Las Cruces, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Jan. 2, 2009
I used bead crumbs instead, and seasoned my meat first also. Really good and tender!
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Cooking Level: Expert

Home Town: Hammond, Louisiana, USA
Living In: Plaquemine, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 31, 2008
Fabulous with a few tweaks. I used Rice Chex to make this recipe Gluten Free. Also added onion powder and season all to the dry mixture and double dipped the chops. As others suggested, I sprayed them with Pam before putting in the oven and when I flipped them. So juicy! The timing was perfect!
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Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 25, 2008
I am always happy to find a recipe that is not only delicious but easy to prepare and this one is both. It was a hit at our house. Thank you.
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Cooking Level: Intermediate

Home Town: Juliaetta, Idaho, USA
Living In: Spirit Lake, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 23, 2008
Very Delicious! I wanted to try a different recipe for pork chops and this is it. I added a little tyme in the egg and milk mixture, I love the taste of tyme so they came out so good and I also used italian bread crumbs instead of the stuffing. Will be trying this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 8, 2008
Absolutely awesome! My whole family (a toddler, 2 school agers, and hubby) loved these pork chops! We eat pork chops every week - this is the first time they were moist and tender!!! Used old french bread which I blended for the crumbs. After dipping in egg mixture and bread crumbs I sprinkled herbes de Provence ontop. Love that precise 10 min on each side - makes it so easy!! THEY ARE MAGNIFICENT!! Thanks a ton!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 3, 2008
Great chops. I followed the recommendations of other reviewers and added the onion and garlic powders to both the egg and cracker crumbs. I also added some Lea & Perrins Worcestershire Sauce to the egg, AWESOME. Moist, tender, and great tasting. Thanks for the recipe.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Dec. 1, 2008
Easy and very good. Kids loved it.
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Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 20, 2008
The stuffing didn't stick. After the 10 minutes on each side the pork chop was too hard and dry! The stuffing started to burn will not make this again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 18, 2008
very yummy and very tender. smother them in cream of mushroom soup and they are the bomb.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 16, 2008
I thought this recipe was o.k. I used the Italian bread crumbs like some people suggested, I just didn't think it had a lot of flavor.
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Cooking Level: Expert

Home Town: Defiance, Ohio, USA
Living In: Wauseon, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 9, 2008
So simple to make
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The reviewer gave this recipe 4 stars. This recipe averages a 4.29 star rating.
Reviewed: Nov. 2, 2008
Thoroughly enjoyed this one, with just a tweak or two. Toasted up some breadcrumbs I had in the freezer and played with the spice mixture. Last time I made this, I used Goya's Adobo seasoning (with pepper) and some Italian seasoning mix and toasted it up with the breadcrumbs. (Think it would be fabulous with some rosemary or grill seasoning -- plenty of room for creativity.) I also used bone-in pork-chops (about 1/2" thick), so I extended the cooking time -- about 20 minutes on the first side, then finished up with 15 on the flip-side. Turned out very tasty, juicy and tender. Yum!
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Living In: Dallas, Texas, USA

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