Love these! Been making them for years! You can use the breading of your choice (bread crumbs, Ritz cracker crumbs, saltine crumbs, etc. - don't be afraid to experiment!!), and I would suggest the following simple changes: Use garlic POWDER instead of garlic salt (more garlic flavor, less unneeded sodium), and for the butter part -- take 3 to 4 tablespoons of butter and place in an oven proof dish. Place in hot oven and allow to melt completely and even begin to sizzle a little. THEN add your breaded chops to melted butter, flip over (so both sides are "buttered" and bake as recommended. This will give you a nice, crunchy coating when done baking and avoid the sogginess some folks have mentioned. (Part of the reason some of you are finding your chops are coming out soggy is because of the way the original recipe states to add the butter, but even more so, it's how much butter is called for - wayyyy too much, causing your chops to simmer in butter instead of browning in it.)
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Love these! Been making them for years! You can use the breading of your choice (bread crumbs,...