Reviewed: Nov. 2, 2009

Thank you, Martha for sharing this recipe! It was absolutely scrumptious! I didn't have any lemons for lemon zest, so I used lemon-pepper seasoning. The brightness of the lemon flavor still shone through. I will definitely be making this recipe again.

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SGISLANDGAL2

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Reviewed: Nov. 1, 2009

Very good! These pork chops have a great light herb flavor with a slight lemony tang. I made it exactly as written and it came out perfect.

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Katiemae

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 27, 2009

The breading was excellent, and the recipe was easy to follow. For some reason, I prefer sauces on breaded meat. I don't eat just breaded meat on its own, and I think this could use a little sauce to complement it, but I'm not sure what sauce would work. Suggestions?

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mmk1125

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Reviewed: Oct. 2, 2009

I was trying to figure out a different way to make pork chops, so last night I experimented and made this exact dish, not knowing it was on allrecipes. The only thing I did different was use evoo vs. veg oil and added a little sour cream with my egg and I just cooked them in the skillet until done vs. putting in the oven to finish. Holy smokes they were delicious. I used 3 bone in pork chops and not sure about exact measurements, I just eyeballed it. These ingredients make good chops.

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Jamie Girl

Cooking Level: Intermediate

Home Town: Walling, Tennessee, USA

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Reviewed: Aug. 25, 2009

kind of dry

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: Aug. 23, 2009

This was VERY tasty and actually had a light herby taste - really not what I was expecting from the title. I used fresh sage (because I have loads of it in the garden), dry bread crumbs, and boneless chops - cut 1 inch thick. The lemon flavor was terrific and I also would not skip it. The only thing I'll do different next time is use thinner cut chops or pound them thin and then I think they'd be over the top. Oh, and I also pan fried them and then used the oven safe fry pan to go directly into the oven. If I pound them thin, then I will omit the oven stage.

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Wannabe Gardener

Cooking Level: Expert

Home Town: Tuttle, North Dakota, USA

Living In: Cedar Rapids, Iowa, USA

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Reviewed: Aug. 18, 2009

I made this last night for my husband and we both loved it. I kept the recipe as is, but used boneless pork chops. After reading some of the reviews, I decided to use a cookie sheet. I covered the pan with foil and placed a rack on top of it (other reviews had stated that these tend to get a little soggy on the bottom), our meat was not soggy … it was supper crispy and delicious. By using foil on the bottom of the pan, the cleanup was a breeze. I will definitely make this again and again!

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maggie

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Reviewed: Aug. 2, 2009

My husband and I thought these were delicious. I used pork chops with the bone in and cooked them according to the recipe. They were moist and tender with a nice crunchy coating. The fresh sage and lemon zest adds a very nice flavor. We'll definately have these again. Thanks for the recipe Martha :-)

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Claudia427

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Reviewed: Mar. 4, 2009

Fabulous!! Made exactly as stated except I have boneless pork loin so I used that. Do not skip the lemon peel as it enhanced this quite a bit. This will be in regular rotation.

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SnowWhite

Cooking Level: Intermediate

Living In: Anaheim, California, USA

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Reviewed: Feb. 24, 2009

The lemon and sage are what make the breading in this recipe special. Make sure you do purchase thick center cut Pork Chops and bread them generously. Although this was excellent our family liked it even better with Chicken. Follow the recipe exactly but use pounded out Chicken Cutlets as the chicken tends to be more moist. We love lemon zest and I generously added to taste. We will make this again both with pork or chicken. For those of you that have eaten at a Cheesecake Factory if you make this dish with the Chicken it is very similar to their Chicken Costoletta!

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Julia Garreaud

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Gilford, New Hampshire, USA

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Reviewed: Jan. 26, 2009

These are yummy. I didn't have any lemon peel so I used a little bit from an orange. And it was subtle but every now and then you could taste it. They were good, I'll make again.

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JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

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Reviewed: Jan. 20, 2009

I never thought I'd say this about any pork chop recipe, but...HOLY COW!!! This is worth every five star review it's gotten. I make pork chops every week because my husband likes them. Me, not so much, I just tolerate them. He took one bite and exclaimed, "Mmmmmm!" When I get that reaction I know it's a keeper. I loved it too! The combination of the sage and lemon zest was just so fresh. Thanks to the reviewer who commented that the lemon zest enhanced the flavor, because I was tempted to skip this tiny amount as inconsequential. I went out and bought the lemon and boy, it was amazing. DON'T SKIP THE LEMON ZEST! It is subtle and absolutely worth it. I used fresh sage since I had some on hand, and fried the chops in the pan with about 1/4 inch of vegetable oil (no butter). I was worried that 425 degrees was too hot and would dry out the chops. Not to worry. Perfectly moist. By the way, my husband likes boneless, so I made him boneless chops and for myself bone-in. All came out to perfection. My husband couldn't stop remarking about these. Thanks for a simple and delicious recipe that I will look forward to eating!

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Squeezer

Home Town: Lynnfield, Massachusetts, USA

Living In: Bristow, Virginia, USA

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Reviewed: Dec. 4, 2008

I really liked the flavors of this recipe. However, when you use thick porkchops you really dont need alot of oil to brown and bake them. Porkchops are naturally greasy. So, therefore u use to much oil your breading will be soggy and fall away from the meat. So, if you need to use it keep it really, really light.

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JuicyLucy

Cooking Level: Expert

Home Town: New Baltimore, Michigan, USA

Living In: Tecumseh, Michigan, USA

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Reviewed: Jul. 24, 2008

Very easy to make!!! Totally delicious!!

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GracieLou

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Reviewed: Mar. 24, 2008

I really liked these and so did the whole family. thanks!

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aerdna169

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Reviewed: Mar. 9, 2008

These were good. Just when you wondered why the lemon peel was in there, you'd taste it. Needed to be cooked longer than 15 minutes. I went a little over 20 and it was fine.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 1, 2008

This recipe was very good. We didn't have pork chops, so we used pork tenderloin that was cut to 1/2" pieces. worked just as well. Would use the tenderloin again. Good recipe!

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blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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Reviewed: Jan. 28, 2008

I found this to be very tasty. It would be even better in a mushroom sauce for further experimentation.

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Schadler

Cooking Level: Intermediate

Home Town: North Adams, Massachusetts, USA

Living In: Chatham, New York, USA

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Reviewed: Dec. 20, 2007

We really enjoyed the flavors of this recipe. I followed the directions exactly and ended up with delicious, moist, and tender chops. I made 3 boneless chops and the amounts listed were perfect.

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