14 Reviews

I was a bit worried these wouldn't work - but they did - spectacularly! They were extremely tasty and succulently moist. This recipe is definitely a keeper! I used two huge pork chops, cut in half crossways. I used about 100-120g parmesan and was surprised that how well the cheese stuck to the chops. I did have some difficulty losing bits of cheese when I dipped them into the egg. I found a better method was to press the parmesan into the chops, then, using a pastry brush, paint one side with the egg and flip that 'wet' side onto the plate of crumbs, then paint the top side with the egg, before flipping it over and pressing it into the crumbs. For the crumbs, I used panko, seasoned with about 1 teaspoon of dried Italian Herbs and some salt and pepper (didn't bother putting the salt/pepper directly on the chops). When the chops were prepared, I covered them with plastic wrap and left them in the refrigerator for 1/2 an hour to make sure the coating wouldn't fall off when I fried them. I fried the chops on a very moderate temperate. My 1" thick chops took about 6-7 minutes to cook through. Thanks for this great recipe Dave! It's sure to become a family favourite.

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Kookaburra September 26, 2006

these are absolutely delicious. So moist. This recipe is definitely a KEEPER.

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nutzdonna_11656237 June 11, 2014

Delicious chop. I used thick cut boneless pork chops. I prefer panko crumbs, so used them. Unfortunately, I discovered to late I was out of eggs. Now what? Didn't want to go to the store, so I dried the chops well and covered them with a light coating of oil and then dredged in the crumb mixture. I did have to press firmly a couple of times, but they came together very nicely. The other thing I did differently was to fry them on one side and then placed them, in the pan, into a 350 degree oven for 15 minutes. Perfect! Made for Help a Naked Necipe photo tag game. :)

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Lori Mama September 21, 2012

We didn't enjoy these much, they didn't have much flavor for us. Won't make these again.

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deepfreeze June 07, 2011

Delicious and juicy chops! Followed Kooaburra's suggestions including the chilling and the chops were perfecto! Made for the PAC Orphanage Spring 2009.

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TxGriffLover April 28, 2009

Wow- very good! DH even liked them. Used thin pork chops- like other reviewers I was surprised how well the cheese stayed on. Used parm-asiago blend. Also used panko bread crumbs. Thanks!

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tinker :0) January 27, 2009

I really think this is the best pork chop I've ever had. These are incredibly juicy and flavorful. I used thick chops so cooked them quite a bit longer. Will try using thinner chops for a quick and super tasty weeknight meal. LOVE these! Thanks for sharing the recipe!

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LilRyansMommy December 11, 2008

Best pork chop I've ever had :O)

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lisalisa1001 September 17, 2008

It was great, had thick chops did 6 minutes per side x2 (12 per side total) used meat thermometer. Juicy and full of flavor with little work!

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amycullinancnp February 08, 2008
Parmesan-Crusted Pork Chops