96 Reviews of Brady Bunch Pork Chops

From: Dorel

On May 29, 2004

Lennie my DH and I give these 5*s. It must be the soaking in milk and salt that does it but these turned out very tender. I usually don't have pork chops because they are dry and tough. I had some seasoned stuffing crumbs so I used them and didn't add any additional spices.The chops were about 1 in. thick so I cooked them longer, about 5 min.per side.They were a little overdone. I should have just cooked for 4 min. per side. My DH definitely wants these again. Oh, and I had 3 chops so I just used one cup skim milk as that is all we drink. I let them sit in the milk for 4 hours.

From: Faith77

On Jun 6, 2004

This was very good, but it took longer then the 2 to 3 minutes. We plan on using this recipe again but this time we plan on using it to make schnitzel instead.

From: Paula in Colorado

On May 26, 2004

oh! Goodbye dry pork chops! Everyone loved this! yummy yummy yummy! I don't make pork chops any other way now.

From: ~cbw~

On Oct 21, 2003

These were so good, Lennie! My hubby realized that he actually does like pork chops! I have to admit that I cheated and used premade bread crumbs-they were already seasoned so I omitted the seasonings. They also took closer to 5 minutes per side to get done, but I might not have had the heat up high enough! Will definitely be making these again! Thanks for sharing!

From: RecipeNut

On Feb 25, 2004

Lennie the were so moist and easy to make! I used boneless cutlets and they turned out wonderful. Enjoyed them with Dana-MMH's Easy Baked Potato Wedges and a salad. Thanks Lennie ; )

From: Paja

On Jan 29, 2004

What terrific pork chops! I used boneless pork cutlets and they were so moist and tender. The seasoning in the coating was just great. I cut the oil and butter by about half and used skim milk (because that's all I had in the house). I only soaked them for about an hour, I can't imagine they would be better if left longer, but I'd like to try it. This will definitely be a make-again!

From: Jennifer Wood

On Oct 21, 2003

These were definately very moist pork chops even considering how long I had to cook them. I followed the directions and after 3 minutes per side I had raw meat inside. I only fried 2 at a time in the pan. Maybe my chops were thicker than the suggested 1/2 inch. After the first 6 minutes, I turned down the heat a little and finished cooking them. I would definately make these again. I did serve them with some homemade applesauce, too!

From: Queen of Everything

On Mar 27, 2005

Thanks for a great recipe. Porkchops have always challenged me...they always turn out dry. These were phenomenally moist. I love using the brining technique. DH has already requested them again..and 2 y/o DS actually ate them, too! I did cut back on the herbs, keeping the little man in mind. Delicious!

From: Dr Nick

On Feb 8, 2007

My chops turned out moist and tender, but were nowhere near cooked after 3 min per side, still raw in the middle. I finished them off in the oven for 15 minutes @ 375 degrees. They still came out much better than without using the milk marinade, so I'll continue using your method. Maybe it would work better if I allowed them to come up to room temp before putting them in the hot pan, rather than straight from the cold milk? As to the tenderising process, I've seen Chefs use milk to tenderise calamari before, and I think it could be the action of the enzymes in the milk which do the trick. Thanks for sharing.

From: Chef #771062

On May 1, 2009

This was the first time I soaked my pork chops in milk before cooking them, now I do it every time with every pork chop recipe. I mentioned it once to my grandmother, she says it draws the blood out of the meat and that's what makes the meat so good... So I would give this recipe 5 stars just for the cooking tip. But this recipe also has a simple but great flavor that everyone will enjoy.