16 Reviews

YUM! I made a few changes but only to the technique. I did add extra Tony Chacheries cajun spice but that is the cajun girl in me. :o) The big changes were, I forgot to pound out the chops and by the time I realized that, it was too late. So what I did was toss them in the frying pan and brown both sides to get the crispy crust. Then I put them in a roasting pan, on a rack, and baked them for about 20 minutes at 400 degrees. They were very juicy and the flavor exploded in my mouth with every bite! I will make these once a week FOREVER!! Thanks for another great recipe!!

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Malriah February 21, 2004

HOW has this little gem gone unrated? Had some leftover romano cheese and found this while poking around 'Zaar to find something new to do with it. This is wonderfully easy and quick. I used 4 thin boneless pork chops so no pounding. The Cajun seasoning, Romano and lemon peel complement the pork wonderfully without overpowering it. And it wasn't overly spicy -- zippy from the fresh lemon peel but with a nice depth, and a slight "afterburn," from the Cajun spice. (If you're scared of Cajun, just use 1 tsp spice.) Was a quick Friday night meal, served with a green salad and rolls. We'll make this often! Thanks!

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Kat in Texas January 09, 2004

Used panko crumbs and threw in a little ground extra hot cayenne pepper, but left out the lemon. Moist and delicious! Thanks Derf :)

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The Normans December 06, 2012

Made this last night for dinner and I cut one large pork chop in half pounded it to 1/4 inch and followed the directions (cut in 1/2) except adding some panko crumbs to the bread crumb mixture because I didn't have enough bread crumbs. Delicious!!! Saving this to my Favorites of 2010. Such a simple and easy dish to make. Served with baked sweet potatoes, sweet/sour red cabbage and a little asparagus that we had left over. Thank you for another great recipe!

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mama smurf June 04, 2010

I wish I could give this more then 5 stars!! Great Great Great! I made it exactly as written except that I only had 3 pork chops but they were pretty big so they worked perfectly. We served this with "Crispy Potato Wedges" and asparagus. Great dinner. Dh wolfed his and half of mine down. Thanks Derf for a recipe I will use over and over.

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Ceezie May 17, 2009

I can't believe I havent' rated these yet! I make them often, and we thoroughly enjoy them every time. I don't always add the lemon rind (rarely have it on hand), but they still turn out delicious - flavorful and moist! Thanks for sharing!

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princessbride029 April 14, 2009

These were quick and easy and a nice change for pork. I followed the recipe exactly and they turned out great

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Lanagirl March 11, 2009

I totally love this recipe! I made it pretty much the same except without lemon and they were fantastic! My boyfriend totally loved them too. I fried them in olive oil instead of vegetable oil the first time I made them and added 3 cloves of minced fresh garlic to the bread crumb mixture. Today I made them with 2/3 cup of romano cheese, the 1/2 cup of breadcrumbs, and 1/3 cup of crushed up french fried onions and added a bit of garlic powder. They are a definite keeper for me, Thanks for the recipe!

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Nice and Easy 84 September 11, 2008

These were so delicious! My dh and I both really enjoyed them. I didn't have any lemon to zest, but I will have to try that next time. Thanks for posting this tasty recipe!

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Bittersweetened April 27, 2008

This was very tasty. I love the addition of the lemon zest which added a unique aftertaste to the breading. I willl definetely make this again. Quick and easy. My chops were thick cut loins so I slice them legnthwise before cooking as it would have been to hard to pound and they turned out great! Thank you Derf!!

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Brew City Chef March 06, 2008
Romano Pork Chops