By Dave in Alpharetta, GA on August 14, 2006
Photo by Lori Mama
Photo by Lori Mama
"From "Everyday Italian" on the food network. Simple and quick and a nice way to keep pork moist and tasty. I think it would go very nicely with a creamy risotto."
Serving Size: 1 (377 g)
Servings Per Recipe: 4
"I was a bit worried these wouldn't work - but they did - spectacularly! They were extremely tasty and succulently moist. This recipe is definitely a keeper! I used two huge pork chops, cut in half crossways. I used about 100-120g parmesan and was surprised that how well the cheese stuck to the chops. I did have some difficulty losing bits of cheese when I dipped them into the egg. I found a better method was to press the parmesan into the chops, then, using a pastry brush, paint one side with the egg and flip that 'wet' side onto the plate of crumbs, then paint the top side with the egg, before flipping it over and pressing it into the crumbs. For the crumbs, I used panko, seasoned with about 1 teaspoon of dried Italian Herbs and some salt and pepper (didn't bother putting the salt/pepper directly on the chops). When the chops were prepared, I covered them with plastic wrap and left them in the refrigerator for 1/2 an hour to make sure the coating wouldn't fall off when I fried them. I fried the chops on a very moderate temperate. My 1" thick chops took about 6-7 minutes to cook through. Thanks for this great recipe Dave! It's sure to become a family favourite."
"these are absolutely delicious. So moist. This recipe is definitely a KEEPER."
"Delicious chop. I used thick cut boneless pork chops. I prefer panko crumbs, so used them. Unfortunately, I discovered to late I was out of eggs. Now what? Didn't want to go to the store, so I dried the chops well and covered them with a light coating of oil and then dredged in the crumb mixture. I did have to press firmly a couple of times, but they came together very nicely. The other thing I did differently was to fry them on one side and then placed them, in the pan, into a 350 degree oven for 15 minutes. Perfect! Made for Help a Naked Necipe photo tag game. :)"
"We didn't enjoy these much, they didn't have much flavor for us. Won't make these again."
"Delicious and juicy chops! Followed Kooaburra's suggestions including the chilling and the chops were perfecto! Made for the PAC Orphanage Spring 2009."
"Wow- very good! DH even liked them. Used thin pork chops- like other reviewers I was surprised how well the cheese stayed on. Used parm-asiago blend. Also used panko bread crumbs. Thanks!"
"I really think this is the best pork chop I've ever had. These are incredibly juicy and flavorful. I used thick chops so cooked them quite a bit longer. Will try using thinner chops for a quick and super tasty weeknight meal. LOVE these! Thanks for sharing the recipe!"
"Best pork chop I've ever had :O)"
"It was great, had thick chops did 6 minutes per side x2 (12 per side total) used meat thermometer. Juicy and full of flavor with little work!"
"These were great pork chops. The parmesan crust kept the chops juicy and flavorful. I did use less oil, but otherwise followed the recipe. I served with recipe #44263 and steamed green beans for a complete meal. I am not a huge pork chop fan, but these were company worthy."
"These are really good. Dave cooked them for us tonight and totally took Kooka's advise from her review. Served with Recipe #123403 and steamed green beans."
"These are great! Followed the recipe exactly. My husband really liked them also! I had seen Giada making these and was so glad to see the recipe posted here. Thanks!"
"Very simple yet delicious! The chops were moist & tender. Always looking for quick recipes to make during the workweek. Thanks for posting."