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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!

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Brooke the Cook in WI April 22, 2013

My daughter made these for dinner and they were delicious!!

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Jazz Lover April 13, 2013

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.

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wxbeauty1 April 07, 2013

it was really good but is there a way to keep the breadcrumbs and stuff on it while I cut and eat it?

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dbrwn562 March 27, 2013

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.

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Jen in Victoria, BC December 06, 2012

These are terrible. Greasy as can be. Out of Taste of Home magazine.

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EthelP October 21, 2012

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. :)

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Lori Mama May 14, 2012

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!

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Linsey S. April 24, 2012

We liked the breaded chops, they were a great change from the usual.
The sage and parmesan flavours were a nice touch.

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kelly in TO April 09, 2012

LOVE THESE.....They are great!

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Micah's Mom February 02, 2012
Parmesan Sage Pork Chops