This wasn't my favorite, sorry. Husband liked it, but I prefer my own unbreaded baked porkchop recipe. I used panko bread crumbs as that's all I had - and I'm glad I did, because I think store bought processed bread crumbs would have lessened the overall flavor and texture of this dish. I seasoned my chops with ground pepper, salt, garlic powder and Mc Cormick's Smoky Sweet Red Pepper mix. To make things easier - I used my Pampered Chef flour shaker to "coat" the chops instead of dredging - I also used 2 cans of condensed soup so I would have plenty of gravy for rice. Because of that, I doubled the milk, but used only about 1/2c. white wine. I found I needed more oil to brown my chops and I used Smart Balance oil instead of olive oil as I don't care for the taste of olive oil when frying breaded foods. I still found the taste of wine overwhelming and didn't care for it - I used Robert Mondavi Reserve Chardonnay. Even though my chops browned up nicely and the panko adhered perfectly, the taste of the gravy was gummy and strange. I would recommend cooking uncovered in the oven - covering with foil really softened the crumb crust and made it mushy. The chops definitely need more seasoning than indicated - even more than I used. I also found I needed to adjust the cooking times to 45/30. If you like this kind of dish, I'd recommend playing around with it a bit but it's just too much work with too little 'pork chop' flavor and a strange white wine after taste for me.
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This wasn't my favorite, sorry. Husband liked it, but I prefer my own unbreaded baked...