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These were amazing baked pork chops - wish I had read the part about freezing the leftover crumbs before I dumped them out because I'm looking forward to making them again!
My daughter made these for dinner and they were delicious!!
This was good, great flavor. Easy to make and cooks faster than most pork chop recipes. I couldn't fit all my chops in my skillet at one time so I went ahead and browned in skillet and then transferred to my baking stone. Came out moist and delicious.
it was really good but is there a way to keep the breadcrumbs and stuff on it while I cut and eat it?
The pork was very tender but I found the crumb mixture a bit dry and under seasoned. There was a lot of the breadcrumb mixture left over. I could have easily used half the amount.
These are terrible. Greasy as can be. Out of Taste of Home magazine.
Nice chop recipe. I used a rib end cut. Loved what the lemon zest brings to the flavor. Forgot to add the Parmesan to the crumbs, so added it on top at the end. Oven temp. and time baked was spot on. :)
Very yummy! The only thing I did differently was that I added 1/2 of a lemons juice to the egg mixture and placed a slice of lemon on each porkchop. I loved it, but my husband, whom doesn't especially love lemon in general, liked it but didn't take seconds. If you like lemon flavor, add it! You'll enjoy it!
We liked the breaded chops, they were a great change from the usual.
The sage and parmesan flavours were a nice touch.
LOVE THESE.....They are great!