We really enjoyed these! I think they're the best breaded chops I've come across so far. The seasonings are perfect. I used four boneless chops and panko- which made them incredibly crispy, yet tender on the inside. I cooked them maybe ten minutes longer, and on the bottom rack of the oven. Because they came out so flavorful and crunchy, they would also stand up well to a pork or country gravy, a salad topping of arugula, red onion, and grape tomatoes drizzled with balsamic vinaigrette, or even fresh mozzarella and spaghetti sauce, in lieu of Chicken Parmesan. But they're delicious as is! I served them with Au Gratin potatoes, corn, and a side salad. Scrumptious! Straight to the keeper file they go.
Perfect. Used Panko instead of bread crumbs.
These turned out to be very succulent and juicy! I only had to cook mine for 50 mins and they were lovely! Thanks!
This recipe is very yummy. But my son didn't like it, I still don't understand LOL The spices were on the pork chops overnight. I omitted the salt. I used italian breadcrumbs. Thanks JacquelynLee :) Made for PAC spring 2011
Excellent, quick to prepare and very delicious. I was going to take the extra porkchops for lunch but I was unlucky enough to wake up last. Definitely going to do this again.