Reviewed: May 16, 2012

This sounds delicious, however I felt it needed a little more before I started. Made my own bread crumbs (any white or whole wheat bread will do just fine. In my case I used a diet whole wheat bread), lightly buttering the crumbs and adding garlic powder, black pepper, oragano and basil, toasted them in oven until hard (golden brown) let them cool then crush them. Also added a little bit of butter with the oil for the frying part. Added a couple of freshly sliced button mushrooms after the frying part.

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Reviewer:

TomCat

Reviewed: Apr. 11, 2012

This is very good, I always add some fresh basil and parsley to the bread crumbs and Parmesan and use Olive Oil instead of veg. oil. Served with mashed potatoes and steamed broccoli and carrots.

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Reviewer:

Sharbear50

Cooking Level: Expert

Reviewed: Dec. 26, 2011

Yummy!! Really quick and easy, great for a weeknight meal, or for beginning cooks. Made for dinner an hour ago with white rice and mixed vegeatables, and am still licking my chops! Almost everyone asked for seconds!

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Reviewer:

jbreee

Reviewed: Dec. 7, 2011

I followed the recipe with a few slight exceptions. I added seasoning and added the leftover crumbs to the gravy. Overall, I thought it was good.

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Reviewer:

tobytyler11

Cooking Level: Intermediate

Home Town: Comfort, Texas, USA

Living In: Henderson, Kentucky, USA

Reviewed: Dec. 2, 2011

This was great! We were not expecting much what with it being so basic, but it was really good! I halved the amount of pork chops (just two of us) and kept the sauce the same. We had these over baked french fries and with a nice crisp salad. REALLY good, will definitely make this again, perhaps with mashed potatoes :)

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Reviewer:

JENZA

Cooking Level: Expert

Home Town: Saturna Island, British Columbia, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Nov. 14, 2011

This is the second time using this recipe, but tonight I decided to try with chicken. When I coated the chicken i dredged it through egg and dipped into the bread crumbs twice. After the chicken browned I sauteed fresh mushrooms and onions. It turns out amazing!!!!

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Reviewer:

jojodancer

Reviewed: Oct. 10, 2011

I made this by the directions only I added satued onions and mushrooms. This was so GOOD! I would absolutly recommend this!!!!

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Reviewer:

Kristen

Cooking Level: Intermediate

Reviewed: Oct. 10, 2011

This is a great recipe! I'm not a fan of porkchops so I was hunting for something to spice them up with and this did the trick. We have them all the time now. Mash potatoes and buttermilk biscuits go great with them. The only changes I've made is adding more parm cheese and using olive oil instead of veggie oil. I also sprinkle in some of the extra bread crumb mixture into the gravy. :)

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Reviewer:

WolfSpirit292

Cooking Level: Intermediate

Home Town: Newton Falls, Ohio, USA

Living In: North Jackson, Ohio, USA

Reviewed: Sep. 15, 2011

very easy and quick dinner! it was scrumptious! read others reviews and used suggestions. kept the cheese down to recipe amount, but added garlic, onion powder, black pepper. dipped my chops in milk first and then coated. i felt the fire was listed too high. i will go with medium and low to simmer for next time. 1 1/2 C milk, soup, a can of mushrooms, and the left over breadcrumb mixture. i also sprinkled french fried dry onions on top before covering to simmer. No leftovers!, and husband asking me to add this to the make again list!! i served with shells and cheese as a side.

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Reviewer:

ok_songbird

Cooking Level: Intermediate

Home Town: Lawton, Oklahoma, USA

Reviewed: Aug. 25, 2011

Both my husband and I agreed that this dish was FANTASTIC! I'd make it again tonight if I could! It will definitely be a regular in our house. I used Panko bread crumbs, low-fat cream of mushroom soup and fat-free milk. For anyone doing Weight Watchers, it's 7 PointsPlus with my modifications. SOOOO GOOD! YUM!!

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