Brady Bunch Pork Chops

This was soooooooooo good! I love pork chops and just happened to have some thin cut ones in the fridge. I usually buy the regular kind or thick kind but now I'll make it a point just to buy the thin ones just so I can make this recipe. I only had a pound of chops so I cut the recipe in half. I used my big electric skillet to fry them all up at once. They didn't get as crisp as I would have liked but that was my error- I didn't have my skillet hot enough. They were extremely moist though... yummmm :) Thanks for the recipe!

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Made these for some of the hubbys co workes! Omg they are amazing.. Fast, easy & soo yummy.. ty will use this one forever..

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These were absolutely delicious! I had 1 inch thick chops and after following the directions, I realized that the inside wasn't going to cook without burning the outside (my fault-I knew the recipe called for 1/2 in. chops). So I took them off the heat 1 at a time and cut them in half to make thinner chops. I ended up with twice as many chops, but the breading was only on one side. They were still delicious! Next time, I will cut them in half before I bread them. So easy an sooo good.

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These were easy and a change from our usual favorite pork chops. The fresh breadcrumbs were really yummy. I did get distracted and cooked them a bit too long so they became a little chewy. However they did need longer than the 3 minutes which may be because of our altitude.

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These pork chops were sooooo good. I followed the recipe exactly. The only thing I will change for next time was the thickness of my chops. I think mine were a little more than 1/2 inch thick, even after pounding, and I was cooking on a flat top at work, so it was hard to turn the temp down. I just browned them nicely and finished baking in the oven. Not as crispy as it probably should be, but still very very good. Thanks for a great recipe.

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Confession: Laziness got the best of me... after I got the porkchops in the milk I left them in the fridge for 2 days because I never got around to cooking them. I went online to make sure that I would not poison my family by cooking them anyway, and found that it was still okay to cook them. They turned out great. My son was very pleased with how moist they were. The only problem (which I attribute to the extra long soaking time) is that they were a bit salty. The next time I think laziness might get the best of me, I'll omit the salt in the milk and just soak it in milk alone.

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6 Stars! This is one of those recipes that you make and you take the firs bite and yours eyes grow big because you can no believe how good it is! Thank you so much for posting this.

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This was unreal!! DH and I really enjoyed the wonderful simple flavours of the dish. I made one change being instead of dried herbs I used fresh and just added them to the bread when I processed the breadcrumbs. Great served with cous cous and vegetables.

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My family really liked these....havent made pork chops in a while becuase they never really turned out well. These will now go into our family rotation!!! Thank you.

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AWESOME!!! I had my in-laws visit for my son's birthday and I made them these on their first night here. It was a hit!!! They knew I was not much of a cook, so I surprised the socks off of them with these tastey morsels. Thank you!

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these were the best pork chops ever! my husband who can't stand pork chops loved these and went back for seconds! i let them marinate for the 4 hours and they were super tender! as in the previous reviews i had to cook them a little longer then suggested. (1/2 inch boneless chops). 1 other thing i would recommend is adding a little more oil/butter to the pan once they get flipped, my 1 side was perfect, and the 2nd side was a little dry. other then that these are easy to make, taste delicous, and will be served plenty more times in this house! thanks for a great pork chop recipe!

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Very easy and very tasty! I will put these into our regular rotation. "Marinated" for several hours... used non-fat milk as that's what I had. Thank you!

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11/7/08 10 stars! This was out of this world tender and tasty! I halved the recipe. We all loved it, even the picky kids. I used fresh rosemary, all other ingredients & panko breadcrumbs. Gave it all a whirl in the food processor to incorporate all the goodies evenly. I have to admit, I did use an egg wash to make sure the crumbs stuck. It worked out beautifully. My chops were thicker so it took longer to cook. I also used more butter & olive oil. Oh, one more thing, be sure to serve with a sprinkle of fresh lemon juice on the chop. OH MY! A perfect side, Ham and Potatoes Au Gratin and a green salad. UPDATE: 9/09 I brown both sides of the chops in a skillet, put them in a baking dish, cover w/ foil then finish them off in the oven 350° for approx. 30 minutes or until done. Still VERY tender and juicy. Timing will depend on the thickness of the chops. Great with Baked Tomato Halves

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So easy to make and delicious!! Love the flavor. Even my husband commented on how tender they were. He doesn't usually like pork chops because they are usually dry. Have already recommended and will definately make again.

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Really liked these! I modified the seasonings in the breadcrumbs (garlic powder, cayenne, and salt I think) just based on our taste. And, I am sorry to say I was worried about such a short cooking time so I left them a little longer and they were a bit overcooked. But this was completely my fault. Next time I will really do it the right way. THe flavor, easiness, and tenderness was top notch! Thanks Lennie....

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We love them!

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Pretty good recipe. I also used premade breadcrumbs and had to cook mine longer. In fact, the outside almost burned trying to get them cooked through. I put them in the oven for about 10 minutes and they turned out fine. I only soaked in milk for 1 hour, would like to try longer to see if there is any difference.Update-- I tried this recipe again with chops that weren't so thick, brined for 4 hours and they were fantastic! Changing my rating to 5 stars.

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This made the best pork chops I've ever had! I used regular milk and homemade sourdough bread crumbs. I also used about 1 tsp. chopped fresh rosemary. I had 3 chops that were about 1" thick so I had to cook them just a bit longer. They looked great and tasted great! Thanks for a wonderful recipe.

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Finally, after all these years of cooking pork chops I've made one that wasn't dried out and tough. Thank you so much for this recipe. I didn't need the oven either since I only made 3 boneless chops.They were absolutely wonderful. We almost fought over the extra one. I imagine the milk "bath" has something to do with them turning out so good. No matter what the reason this is a keeper.

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WOW! These are terrific. The most juicy chops! The flavor is nice and not too overpowering but still tasty. My picky son said "make these when you want to make pork chops"! I used plain crumbs (store bought) and flavored them according to the recipe. I'm thrilled to have learned about soaking the meat. I didn't use the oven at all, just fried them. Update (I have made these many times and if chops are thick, I fry them and then put on a drip style oven pan, in a 300 degree oven, for 30 minutes.* I use 1 cup of crumbs and half the spices because I had a lot left over and you can't reuse it once the chops go in the mixture and contaminate the crumbs with raw pork juices. Thanks a million for a favorite. *another update-tonight I used 1 cup plain crumbs with the full amount of spices plus 1 tsp. Emeril's essence as someone suggested using and as usual they were great. I used bone-in chops and browned them and then put them on a cookie sheet in a 350 degree oven for 20 minutes. They were great!

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