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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amber

Cooking Level: Expert

Home Town: Defiance, Ohio, USA

Living In: Wauseon, Ohio, USA

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Reviewed: Nov. 9, 2008

So simple to make

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LOVEMEDINA

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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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ESQUARED

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Oct. 28, 2008

This was a fast and easy way to cook dinner for myself (it was very easy to make just one serving!). I didn't have stuffing mix on hand so I just used some Italian bread crumbs, which made for a thinner coating but still enjoyable. I will use this again.

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Caitlin

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Stafford Springs, Connecticut, USA

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Reviewed: Oct. 24, 2008

This is a super yummy and EASY way to make chops. I used to swear that I couldnt cook pork to save my life, but I followed the 10 min each side directions in the recipe and it was GREAT! All the ingredients I had on hand and it took just seconds to drop each chop in the egg ,then crumbs, and into the oven. In fact, usually I can get all the dishes in my dinner done at the same time, but these cooked SO fast that I had them ready before everything else! For sure using this recipe again!

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JanJanRice

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 23, 2008

Very tasty! My son and husband both said it was a "make again!" I used thin pork loin chops (boneless). Before dipping in the milk/egg, I seasoned them with salt & pepper and then dipped them in the stuffing mix that I had crushed. Before I put them in the oven, I sprayed the tops with baking spray and then again after I flipped them. Because they were thinner, I baked them for 7 minutes each side. Yum Yum!

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Stefani

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Reviewed: Oct. 9, 2008

we loved them.. I did not have bead crumbs,so i made my own then mixing them with crushed corn flakes and gave them a dash of garlic salt,salt,pepper and Italian spice mix.I then did as others said and sprayed them with pam. came out juicy and and crunchy.. yum

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Asia

Cooking Level: Expert

Home Town: Lancaster, California, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Oct. 6, 2008

Very good, just right for me, I couldn't be happier.Not undercooked or overcooked. Daughter ate 2nds even as picky as she is. Definitely will keep.

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NELLIEJA

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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Reviewed: Oct. 5, 2008

Excellent. I made it for Sunday dinner and everyone thought they were really good. Crispy on the outside and moist and tender inside. I dipped them in flour first as others suggested and then the egg mixture then the crumbs that I had rolled in a baggie until the bread cubes were crumbs. I only used about 1/4 cup butter melted and I did spray the the chops on top with canola spray. I baked them at 400 degrees. I will definitely be making these again. Someone said they tasted like Shake and Bake. Sorry I totally disagree. Much, Much better than a commercially made product.

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gourmet gal

Cooking Level: Expert

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Reviewed: Sep. 30, 2008

This was a very simple, and tasty way to make pork chop's. I have 3 girl's that are picky at time's, and they really loved this!!

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Denise

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Reviewed: Sep. 3, 2008

My husband loved it and complained that I didn't make enough! I used buttermilk instead of milk and used the only stuffing mix I could find in my country, which smelled great but I had trouble getting the bread crumbs/croutons in the mix to stick to the pork. We also love that it is pretty healthy with minimal fat used (I just coated the pan with butter instead of using the recipe's portion.) And this is just so EASY to make! Will definitely be a regular at our table.

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mrstrii

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Reviewed: Sep. 2, 2008

VERY EASY! Next time, I'll use a little less butter because the stuffing breading was kind of soggy. All I had was chicken stove-top so that's what I used. Very good. A little salty though.

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KelCee1987

Cooking Level: Beginning

Home Town: Townsend, Delaware, USA

Living In: Newark, Delaware, USA

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Reviewed: Aug. 4, 2008

This is a very good recipe. No modifications to this one

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EJLOWN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Jul. 24, 2008

Breading wouldn't stick for me, but it tasted great!

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Katie Eph

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Reviewed: Jul. 15, 2008

This is a tasty and easy recipe. The only real change I made was to double-dip the chops - egg, then breading, then egg again, and breading again. It really helps it stick without having to try and do a really thick coat the first time. My husband actually commented "hm, these are good and I don't usually like pork chops" which was news to me! So I'm glad I cooked them this way. Will definitely make again. *I did have to cook mine longer, but my chops were very, very thick cut. They still turned out moist and tender.

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LizzieBearCooks

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jul. 13, 2008

These pork chops were delicious. I never made pork chops before and my family loved it. Thanks!

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QUENTILLA

Cooking Level: Intermediate

Home Town: Selma, Alabama, USA

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Reviewed: Jul. 12, 2008

Very simple recipe but packs a lot of flavor. Came out very tender and juicy. I didn't have pork chops so I used pork tender loin sliced about a half inch thick.

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Underboss

Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Jul. 3, 2008

I loved the flavor of the herbed stuffing mix and browned butter after baking. I need to play with the cook temp/time, though. My 6 oz boneless pork chops were tough after cooking per the recipe. Will try a lower heat next time. I served this with a simple egg noodle in butter cream sauce, with a little Herbes de Provence to echo the herbs in the coating. I will definitely make this again, and hope to perfect it soon. One more thing... it needs a little sea salt (or regular salt) after cooking. That brings all the flavor out. And for those that used non-stick spray instead of butter, I think you missed out on some of the flavor in the recipe, but clearly you were making a healthy choice. Maybe using a butter-flavored spray would be a good idea.

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Stephanie H.

Cooking Level: Expert

Home Town: Tulsa, Oklahoma, USA

Living In: Austin, Texas, USA

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Reviewed: Jun. 16, 2008

I used a whole bag of stove top stuffing, mixed in some pepper and garlic powder, and pressed it into the pork chops well (after dipping in egg and milk.) I poured most of the extra onto the chops before cooking. Also, I made six chops! My pork chops were really thick, so I had to cook them about 45 min. Like someone else suggested, I sprayed the chops with Pam and sprayed them again when I flipped them. My husband raved and my son, who has never eaten a pork chop in his life (he's 15) even ate one, and ate the extra stuffing in the pan.

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