53 Reviews of Pork Chops

From: cbandami

On May 22, 2005

Delicious chops - I browned them in olive oil and did not pour the drippings on the chops. Breaded them with plain breadcrumbs and then liberally sprinkled seasoned salt on them before baking (this way you can control the amount of and not waste any seasoning vs. mixing it in the breadcrumbs).

From: Chef #210Lorrie

On Oct 25, 2004

I tried this last night and my husband just loved it and so did I. We eat a lot of pork and always appreciate a new recipe. I just added one thing. Some sliced onions on top of each chop before bakingl. We just love onions. 210Lorrie

From: Potluck

On Nov 14, 2005

Ive never been fond of pork chops but I made these chops for supper tonight. They made a big hit. I used Brownberry herb stuffing,instead of the bread crumbs.Finely crushed. Gave the chops a great flavor.And so tender.I will cook pork chops more often now. Thank U for this recipe..

From: Meredith .F

On Feb 13, 2007

We really liked this....very moist & juicy, very easy & very quick! I also used cornflake crumbs & the 1 egg to coat with, then browned them in olive oil instead of shortening. Didn't coat the chops with the drippings, cooked covered for 45 minutes at 350 degrees....and I thought they were great! The only thing I might try differently next time is to add a little garlic powder to the cornflake crumbs...just to give it a bit more seasoning.

From: Chef #195176

On Dec 6, 2005

Wow! Were these moist and delicious. I rubbed chops with a mixture of garlic, salt, and pepper first and let sit.

From: DianeNJ

On Feb 19, 2006

excellent way to make nice tender porkchops. I added lipton golden onion soup mix to the bread crumbs and they came out delish!!!

From: ~Bliss~

On Oct 12, 2007

These were absolutely delicious. I followed the directions exactly. I put the chops in a saute pan and browned them lightly, and then transferred them to the oven. I probably added 1/4 c. or water or so. They were quite tender and flavorful. I was looking for a recipe that was good, but without sauce. This fit the bill, and it will be one I do often. Yep, I Love It.

From: Pamma Lamma Ding Dong

On Oct 26, 2004

I grew up eating this. The only difference is my Mom de-bones the chops and then pounds them flat.... oh so good. They work really well with scalloped potatoes.

From: Gabby7

On Jul 11, 2002

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

From: Upper Crusty

On Dec 10, 2005

I've never done chops like this, fantastic! My mistake, did not season the chops with garlic and sage before dipping in egg and crumbs. Otherwise, very moist and easy to make. Thanks for this new "standard" to my recipe file!