Interesting flavors, but the oatmeal coating was thick and chewy and greasy. Maybe I didn't do something right, but I didn't care for this dish.

Wow...these were absolutely amazing!! It took a while to prepare, but in the end, the taste was out of this world, and very much worth the effort. Some of the oatmeal did come off, but not enough to alter the taste. I fixed this meal for a special occasion, and it will stay that way. We could easily eat this once a week, but the high fat and calories would show eventually! :) UPDATE: To cut the calories, I used Promise spread in place of butter, half and half instead of the cream and used butter lite syrup. The taste was still amazing, and I will prepare it that way from now on.

I joined allrecipes just so I could rate this recipe and give credit to the person who suggested double dipping the chops in the oats. THE OATS DON'T FALL OFF it makes the coating nice and thick and really tasty! I now do this with everything I bread it's AWESOME for chicken cutlets!! So thanks for the recipe it's great--but even more thanks to LOVECED for her advice!

Compared to how lovely this recipe sounds, I was a little dissappointed. It was interesting, but too sweet for my liking. Sweetness of maple syrup together with cream was a little sickening. The oat coating was lovely, shame you put it in the sauce only to lose the yum roasted crispness. I might try it again, seperate the sauce and pork, use it as a dipping sauce.

Good recipe. A little too sweet for me. Chops seemed a little soggy.

Excellent recipe! Followed recommendations and cut cream and oil and added bread crumbs to oats. Also dipped chops first in breading, then cream, then back to breading.

The only reason I rate this a 3, is because the flavor is absolutely delicious. However, the actual recipe as far as quantity goes was way off from what I found. 3 cups of heavy cream for the coating is entirely too much. Turned out to be maybe 1 cup needed, and 2 cups in the trash. In order to coat the pork chops, a lot more than 1/2 cup of oats is needed as well. I don't see the need to double-coat them either, as when you put the chops into the liquid after putting the oats on they just fall off into the liquid, which wastes more oats. Most of the oats fell off while frying also, and for pan frying, you need nowhere near a quart of oil. Following the recipe exactly would mean throwing away at least 2 c. each of oats, heavy cream, and oil..which really spoils the recipe for me. The flavor of the sauce is incredibly good, but in the future, I will prepare the pork chops in a more practical and less wasteful way, and then make the sauce seperately.

This recipe sounded delicious to me, but when I actually tried it, it was above and beyond delicious!!

Excellent! I used italian bread crumbs instead of oats and they stayed on the chops. I also only used enough oil to pan cook the chops--just enough so that there was oil around them, but not covered. The chops were moist, very flavorful and the whole family loved them.

My husband said, "you should make pork chops like this all the time!" I cut back on the oil (it seems like the original recipe meant to really "fry" the chops, not just pan-fry). I also only used 1 cup of cream for the coating. Sure, the oats came off here and there, but they just added to the yummy sauce. I absolutely love this and will make it over & over!

my coating came off therefore making the texture of the sauce nasty. Good flavor though.

Delicious!!!

Loved them. Very easy to make. Had a little trouble with the oats sticking but some were still there in the end and it was delicious! Highly recommended to try.

This dish is fabulous. My whole family raved about it. Big hit with the kids because of the sweet taste. Used extra thin pork chops and doubled the portions except the maple syrup. Some reviewers did not like it too sweet and if I had doubled the syrup it would have overpowered the dish. Made it with panko (Japanese bread crumbs) which seemed to stay on pretty well. I also cut way back on the oil. I also used fat free half and half as another reviewer suggested. My husband is asking me to make this dish for the holidays! Thanks so much for this scrumptious recipe.

This is a very good recipe. It can get a bit messy but is worth it. It also is very sweet, so if you are not into having something very sweet, cut back on the syrup a bit. I've shared this with my friends. Definitely a weekend dish.

My husband, I, and mother in law loved this..It was a hit! I used Great Value Pancake and waffle syrup. It only had 5% Maple Syrup in it. I also put them in the oven while finishing the other 6 porkchops and waiting on company. It was about 20 minutes in the oven on 300 and they came out so juicy and tender.. The only thing is I read a review that said crumbs fell off and so I blended like she suggested on the 1st porkchop. The breading fell off immediatly so I layered porkchop with quick oats and they stayed on so much better. I took the other breading that fell off and lined the casserole dish with it. We loved them and will definetly make them again...Just some suggestions...

I like it, but I, too, like several others would do some things different. A lot less oil for sure! I only used half of what it called for and it was still twice too much. Needs more oats, and using the blender is a good idea. I didn't use all the cream, and it didn't need it. We really enjoyed the maple flavoring! I didn't measure out the syrup, I just squeezed some over each chop. I will try this again!