Well, I'll give 4.5 for flavor. The cooking method didn't really work for me but it could be due to baking at 375. While the coating tasted good and my (pre-brined) boneless 3/4" thick pork chops were very moist - the crust was fairly soggy and wanted to fall off. I didn't add Parmesan as I only had a fresh Asiago cheese and it was so soft and pungent, I only added a tblsp. Also the amount of breading IS too much as listed. I only used a large 1/4 cups worth of Panko, the T of grated Asiago but kept the sage and zest amounts the same. Still had leftover coating ingredients. I did put the salt in the crumbs vs the flour because I didn't want salt to draw moisture out of the chops. Oh, I added pepper n sage to the flour. Used a large egg but did add a tblsp of milk. I could have coated 3 chops even with reduced crumbs. Anyway, next time I'll use the higher oven temp but skip searing in oil/butter step. I'll lightly spray each side of chop with olive oil nonstick and bake on a preheated oven safe skillet but flip 1/2 way. Other then soggy crust - pork chops tasted great and were moist. Could be that I brine my pork cuts prior to using, not sure. Thanks for the easy recipe!
Was this review helpful?
1 user found this review helpful
Well, I'll give 4.5 for flavor. The cooking method didn't really work for me but it could be...