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Easy, marvelous tasting and good enough for company. My partner, who doesn't like Dijon, chowed down on these. I pounded my chops to about 1/4" thick (it makes the meat more tender) and spread Dijon on both sides along with some crushed rosemary (I don't know, I just think pork screams for rosemary) and salt and pepper. I dipped both sides in the breadcrumb mixture (sans olive oil) and placed on a cooking rack above a foil lined baking pan so both sides could brown up in the oven. I sprayed both sides with a little olive oil cooking spray and baked for 60 minutes and they were brown to perfection. Absolutely delicious and very easy to make for a weeknight dinner. Thank you LeahMarie for sharing this recipe!

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Chef-Boy-I-Be Illinois November 20, 2009

My husband and I loved this recipe. I especially liked the fact that I had the ingredients on hand. The recipe made twice as much breading as I needed for four pork chops. I will make half the bread crumbs the next time I make this.

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Sue in Indy November 10, 2005

I made this for my husband and he really enjoyed them alot! I cut the recipe in half, using less than half the amount of breadcrumbs with no problems. I used Italian bread crumbs for extra flavour. I baked them in my fan oven so they browned nicely, but also didn't need to bake for the required time, taking instead only about 20 minutes. Very easily put together using things I always have in my pantry, this is a recipe I am sure I will repeat. Thanks so much!

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MarieRynr May 11, 2006

An excellent recipe. The flavor was great, and it was easy to make. I used 3/4 cup parmesan and 1/2 cup bread crumbs to lower the carbs, and it worked great. Definately a keeper to use again.

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Miss Annie August 04, 2003

Great tasting chops! We love all the ingredients so it was a no-brainer. I added Italian seasoning to plain breadcrumbs and it was delicious. Will make this one again!!

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nemokitty July 24, 2012

Good easy weeknight meal.

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dumplin April 23, 2007

This was a great tasting chop. I left in the oven for an hour and it came out nice and golden and moist

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tuttifrutti June 11, 2005

I love the flavor of these chops! We're trying out a low-carb food program right now and used 4C carb counting bread crumbs that I pulsed in the food processor to make finer. This was excellent. We served mock mashed (cauliflower) potatoes with it and green beans. I did put it under the broiler to get the golden and crunchy crust. All around everyone enjoyed it a lot. Thanks, LeahMarie!

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MythThyng January 27, 2005
Dijon Pork Chops