Reviewed: Nov. 10, 2011

only thing I added was Johnny's Seasoning instead of salt. The pork was tender and juicy. The zucchini, onions and garlic in the juices was amazing. Thank you for a delicious meal that even a non pork lover loved!

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Reviewer:

JILLTOONS

Cooking Level: Expert

Living In: Tacoma, Washington, USA

Reviewed: Sep. 18, 2011

This is a good recipe that I will make again. I rated it as average (3 stars) because I felt it was too salty as written. The salt to parmesan/bread crumb ratio seems out of balance for my taste. Next time I will reduce the salt by 1/2. The veggies were very good cooked in the pan after the meat.

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Reviewer:

Tammy M

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Cooking Level: Intermediate

Home Town: Melrose Park, Illinois, USA

Living In: Vernon Hills, Illinois, USA

Reviewed: Aug. 20, 2011

Wow this was so flavorful. Simple and easy to prepare with delicious results. I added a little more hawaiian sea salt and fresh ground black pepper to the pork and Italian bread crumb mixture. I sprinkled a little fresh minced parsley for color and flavor and I also used fresh parmesan reggiano cheese. I dipped the pork into an egg that I whipped up well, then into the bread crumbs. The cooking time was approximate for both the pork tenderloin and vegetables. I also used a mandolin to thinly slice the zucchini's. Just added little salt and pepper with the garlic to the zucchini and it was done. The bread crumb topping was nice and crispy. I liked the tender crunch it gave with the tasty cheese for that extra flavor. Loved it!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 8, 2011

Loved this and was super easy. Both my son and husbad declared it "Great"! I cut the pork to 1/2 inch thickness as suggested in other review (rather than flattening out bigger pieces) and needed to make a second batch of breading but that was ok since I wound up having more pieces to coat. I also used one egg to dip the meat in first. Very yummy with a touch of marinara drizzled on before serving.

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Reviewer:

polleysays

Reviewed: Mar. 24, 2011

This is not a particularly creative recipe, but it sure was inspirational when I was stumped about what to do with a pork tenderloin and a couple of zucchini. I dredged the tenderloin slices in a little beaten egg before I coated them in the bread crumb/Parmesan mixture, to which I added some chopped fresh parsley, basically for interest and color. The pan was pretty grody after cooking the pork (in olive oil, not vegetable oil) so I wiped it out , added new olive oil and started on a clean slate with the zucchini. Wonderful comfort food flavors - loved it.

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16 users found this review helpful

Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Nov. 21, 2010

Soooo good. I didn't do the veggies, only the pork. I added a little (maybe 1/4 tsp) dry ranch mix to the breading/parm mix. While chops were cooking, the oil dryed up, instead of adding more, I threw in a couple of healthy dashes of white wine. Yummy!

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5 users found this review helpful

Reviewer:

Firefly9

Cooking Level: Expert

Living In: Columbus, Michigan, USA

Reviewed: Aug. 8, 2010

This was pretty good. I think I would like to try and bake it. I followed the recipe exactly except I cut down on the salt like others. It's nice because it doesn't take long to make. Boyfriend liked it!

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Reviewer:

Mooseysmom

Cooking Level: Beginning

Living In: Kernersville, North Carolina, USA

Reviewed: Jul. 22, 2010

Absolutely delicious, quick and simple. The taste of the Parmesan with the pork combined perfectly.

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Reviewer:

vhavel

Reviewed: May 4, 2010

This was delicious. We followed the recipe closely. We found that it needed more oil, bread-crumbs, and parmesan than the recipe called for though (yet I used more than a pound of pork). We seldom fry anything but we wanted to try something different and we'll make this again. I used one zucchini and one summer squash with the onion and garlic, I often use one of each in recipes that call for either or. Thanks for the advise to press the pork between cutting boards Mallinda, that was a big help and made it so easy to flatten :)

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Reviewer:

Jodi

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: Dec. 30, 2009

Delicious meal. I added a little extra garlic (because my boyfriend and I love garlic a little too much). I used one squash and one zucchini and then sliced and halved them, rather than chopping them finely. I served with mac and cheese.

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