2 Reviews

In retrospect, there was an aftertaste that I just cannot forget.....too much baking soda totally destroys the chop flavor and I had to, unfortunately, dispose of the chops, although they were beautifully brown and tender.

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Colleen Sr. June 16, 2006

I got the promised results with this recipe. After they soaked overnight, I breaded them, browned them on the stovetop and then baked them at 350 degrees for 35 minutes. My pork chops have always been so dry but these were delicious. I'm so happy to have a recipe that I can feel confident using to produce tender pork chops. Thank you, Nana Lee, for adding this to Recipezaar.

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Marie Nixon June 10, 2006
Tender Pork Chops T-R-L