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Very good. I soaked them in salted milk first (got that from Brady Bunch Pork Chops). I would add some more cheese next time. I like the Parmesan taste. I used this for 6 chops and it worked fine. I didn't need more egg or crumbs. Thanks!
Great recipe. I added more mustard and also added grated mature cheddar cheese to the parmesan and breadcrumbs. The only reason I added more cheese was because I didn't have enough Parmesan. Thanks for sharing.
My BF, who dislikes pork chops said that these came out perfectly and was absolutely delicious. Kudos!
Delicious, easy, and different- will definitely be making these again!
My SO flipped over these! The recipe yields a tender crunchy pork chop and the cooking time was right on. The "drying" time is a must do and I will try that in other cutlet recipes. I've been told that I must make these again :)
This was so easy & quick, real no-fuss cooking. I made them just the way you posted the recipe....they were very good, juicy and fork tender....and crunchy on the outside as a bonus. But....I think next time I will add a bit more mustard and eliminate the thyme. The herbs came through alright but I did not taste the mustard. (I used Dijon mustard.) Recipe is worth keeping as these chops could not have gotten any more juicier or tenderer than this. Thank you for posting.
First of all let me say,"These chops had a really good taste".:) Since there was three of us,I had to make a few changes.This is what I did,instead of adding another egg I just added about 2 to 3 tablespoons of water,and added just a little bit more of the oregano and thyme for the mustard I brought the amount up to 3/4 of a teaspoon and left the amount of bread crumbs the same as stated in the recipe.I thought that 1 cup of oil was a little too much,so I used about 1/3 cup of melted shortening.This recipe would be wonderful for a beginner cook.This will be made again.Thank you for posting."Keep Smiling :)"
Yes. Extremely yummy! I used five thin-cut boneless chops that I still pounded thinner, and way less than a cup of oil to fry them, and they turned out great. I breaded them ahead of time and put them in the fridge for about an hour,and the breading all stayed on very nicely when I fried them. Everyone agreed that these should become a part of our regular menu. Thanks!