Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Marianne
Reviewed: Oct. 23, 2012
I marinated the pork for only 2 1/2 hours and otherwise followed the directions as written. We thought this was good, but when it came to the leftovers, there were no takers. We use that as a hallmark of a recipe. I love all the ingredients, but for some reason they seemed like they'd do better with chicken tenders rather than pork tenderloin--and maybe they were just a little dry. I appreciate the recipe and would try it again with a little sauce over the top made with lemon juice and butter.
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Photo by Marianne

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2014
This was absolutely horrible...the crust tasted doughy and the pork chops had no flavor, despite marinating for 4 hrs, and they were dry. Good thing my husband eats anything. His advice to me was just to fry the chops next time.
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