Movie night, a family birthday, making it to Friday — host any occasion like a pro.
That whole getting dinner on the table routine? Help is finally here.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Quick breads, muffins, lattes — see what all the fall fuss is about.
Keep it light for your next dinner with these quick-prep meals.
As a member, you can save and organize your favorite recipes and more.Join Food.com
We've got all the eerie eats and silly treats for a fang-tastic night.
There's a new food holiday 365 days a year — see what today is.
ALSO NEW: Food.com: The App is Here
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Throw a ghoulishly good Halloween party with these cocktail and snack hacks.
Little boys and ghouls will freak when they see these bewitching bites and sweets.
Take your love of bacon to new levels with these aha tips.
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-5 of 5
on March 16, 2003
Very good Inez! I was afraid at first that the Dejong might be overpowering but it wasn't, the thyme came through. Was out of bread crumbs so I used wheat germ which worked very well, I often use wheat germ in place of bread crumbs, I seem to be out of them often. We will certainly make these again, thanks for sharing.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Miss Annie
on September 27, 2012
This recipe is so tasty. I really did enjoy the flavors of the Dijon and thyme with the seasoned bread crumbs and onion. All of the flavors played a major part in bringing the mild pork to the front. It was juicy and still a little pink inside, which in mho it needs to be to keep it from being dry since there isn't much fat in the pork. Thanks, Nezz for a wonderful recipe. I'm glad you shared it with me.
Make for the MizzNezz Cook-A-Thon - 2012
on April 14, 2009
By Ruthie Y
on June 17, 2008
We loved it one and all. So easy to make. I of course needed to cook mine longer (maybe it is the pampered chef ovenware I used). Thanks!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 12, 2003
This was pretty good but I noticed it didn't brown very much and the coating was a bit mushy when I took it out of the oven. Still tasty though!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (34 g)
Servings Per Recipe: 4
The following items or measurements are not included: