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Great flavour of sage & parmesan with the hint of lemon.....Turned out very tender. Have made these twice already. :) Thanks for a keeper. JenT
This is from Bon Appetit. I also liked it very much. I used 2 THICK chops and 1/2'd the crumb mixture. I really packed it on since I like lots of crust. I also used fresh breadcrumbs, which I think worked better than dried.
This is one of the best pork chop recipes that I have tried! Lots of flavor and the chops were moist-not dried out. Aside from my outside grill recipes with various basting sauces, this is way high on my list. Will definately make it again!
This recipe puts a nice thick crust on your chops. I found that when turning them in the pan to use a fork and you will not disturb the crust. My chops were 2" thick so I baked 5 minutes longer they were done but could have gone another 5 minutes. My husband thought he was in heaven! Thanks for this easy recipe with great taste.
Sorry but I was disappointed in this. Scaled it down for 1 chop and mixed up 1/2 the amount of crumbs and still had excess crumbs, which I find very wasteful. After cooking as directed, my thick, boneless chop was rather dry so if I would make this again I would reduce the heat to 375 and bake for 10 minutes on each side.
Very good! I used Romano cheese instead since I did not have fresh parmesan on hand, and it was delicious. All that left over breadcrumb mixture made me curious about how it would taste on fish since it has that lemony zing that is great with fish!
Best Dog gone Chops Ive had in years.. thanks!!
Excellent recipe! My husband loves pork chops and I'm always looking for new ways to cook them. Thanks for sharing.
A lovely simple recipe thank you. Loved the lemon and parmesan in the crumb mix. We used pork scotch fillet, (a boneless cut that may only be available in Australia) and sage flavoured breadcrumbs.
This is the only way I'll eat pork chops now. Thanks for sharing!