WOW! Great tasting recipe! We'll do this again ... and again! I tweaked it a little, though! Threw a hand full or so of almonds into the Cuisinart and ground them well. Added these to Italian bread crumbs (about 50/50 with almonds) and 1/2 cup Parmesan cheese. Dipped boneless butterfly chops in egg and then into the crust mixture. Saved the leftover mixture for the gravy as someone suggested. Added sliced mushrooms to low sodium cream of mushroom soup, 1 cup of milk and the leftover crust mixture to make the gravy. The only change I'll make next time is add ground pepper and cook the chops separately as the gravy made these wonderfully crusted chops a bit soggy. No worries ... my wife & I cleaned our plates! Served with mashed potatoes & corn. Had some leftover gravy & potatoes which I combined and re-heated for lunch! ENJOY!
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WOW! Great tasting recipe! We'll do this again ... and again! I tweaked it a little, though! ...