These pork chops were very tasty and so moist. I baked them at 400 degrees for about 15 to 20 minutes only because after 45 minutes I realized that I did not turn the oven on. Even my picky husband said these are a keeper so they are now. Gabby
I did add garlic and onion powder to the bread crumb mixture, DH's favorite! I used a cast iron DO so one pan went from stove top to oven. Easy and quick. Thanks
These were nice and tasty even though I over cooked them. My half-inch chops were a bit dry after baking at 350 for 30 minutes. Next time I'll check them sooner. Thanks for the easy recipe... can't wait to try it again.
I used Italian seasoned breadcrumbs and added a little parmesan cheese. Very good recipe!
This was so simple, yet tender and delicious. Seasoned the chops (boneless loin chops) instead of seasoning the breadcrumbs (used Italian breadcrumbs) and used olive oil instead of shortening, then followed instructions. These had a great flavor and were so tender, yet sooo easy to do! Thanks for the great recipe.
Very moist even without the drippings or water poured over top. I used corn flake crumbs since that is what I had on hand & used Lawry's seasoning salt for a little extra zip. Thanks for posting.
Made these tonight and they taste was wonderful. These are wonderfully moist and tender. I did use some Mrs.Dash, garlic and just for topping and color some sundried tomatoes. This is one great recipe. Thanks for posting!
Simple and delicious. A great comfort food recipe, and easy to modify for larger quantities. Will definitely make this one again and again.
I didn't expect this to be soggy. I also added garlic power and the chops and coating were delicious but mine came out super soggy.
I had to interpret the recipe and feedback to come up with my own version (breadcrumbs, Lawry's seasoning salt, parmesan cheese, a little onion powder), but you sure published a great start for me! These came out GREAT, and they remind me of the ones my grandmother used to make. My family loved them, and these will now go into our regular menu. Thanks for posting the recipe!