25 responses

  1. Diane
    November 17, 2018

    I’m trying to open this recipe and it just keeps going to a new page of different pictures – extremely frustrating!

    Reply

    • Kara Cook
      November 17, 2018

      So sorry Diane – for some reason the page wasn’t displaying correctly. I’ve updated it, so it should work just fine now!

      Reply

  2. Margaret A
    September 25, 2018

    This would be just as excellent with chicken.
    And for an added extra flavor use pad thai noodles.

    Reply

  3. Pat
    May 25, 2015

    These look like great recipes. Thank you so much for sharing.

    Reply

  4. Amberjane
    February 9, 2015

    These look so good I have included them in my menu planning Monday post – can’t wait to try them 🙂

    Reply

  5. Amy Smith
    December 16, 2014

    I didnt know what to feed my family tonight…so I sat in the parking lot of the grocery store, pulled up pinterest and this recipe caught my eye. So far so good on preparing them. They are now cooking in the oven and I will update you when done. 🙂

    Reply

  6. Stacy @Stacy Makes Cents
    September 12, 2014

    These were EXCELLENT!!!! I did not fry mine, as I always seem to mess stuff up when I fry it. So I just baked at 375 for about 30 minutes and then turned the oven off and let them stay in there about another 10 minutes. They got nice and crispy on the edges. Yummy!

    Reply

  7. Stephanie
    September 8, 2014

    Delicious! Pork chops were between 1/4″ -1/2″ thick, I sprayed the tin foil on a cookie sheet since I made 8 of them, and chilled them in the pan for about 20 minutes until I was ready to fry them. I baked them for about 25 minutes and checked for clear juices. There was no need to turn them over and they turned out perfect, juicy and tender. Family loved them and I will definitely make them again.

    Reply

  8. Kirsten
    September 1, 2014

    Would this taste good with country gravy?

    Reply

  9. Charlene Perroni
    August 5, 2014

    If you coating is falling off when you brown the meat, pat the pork chops dry before you bread this. Drying off the meat prevents steam from forming between the meat and the breading.

    Reply

    • Kara
      August 5, 2014

      Thanks for the great tip Charlene!

      Reply

  10. Jennifer
    July 23, 2014

    Made these tonight & they were delicious!! The only suggestion I have is after browning and placing them on your baking pan put a baking rack underneath if you have one because they got a little soggy would probably help stay crunchy. I also reduced the cooking time a little cause my chops were smaller.

    Reply

    • Kara
      August 1, 2014

      That is a great idea Jennifer! I do that with my baked chicken all the time!

      Reply

  11. Katie
    June 16, 2014

    I made these tonight and I have to say they are the best pork chops I’ve ever had in my life!!!!! I used thin cut pork chops and reduced the bake time to 22 minutes. Very moist! I had no issues with the coating staying on while browning. Looking forward to checking out more recipes on this site. Thank you!

    Reply

  12. Andi
    June 5, 2014

    We loved this for pork chops, made this tonight and very good, I put the olive oil in the pan and when I flipped them the topping stayed on but when I was checking the other side the topping did stick to the pan, so I used a spatula and lifted it all together to the plate. Tasted great will be keeping this recipe thanks, Andi

    Reply

  13. Renee @ Two in the Kitchen
    February 17, 2014

    I just saw these on My Recipe Magic. They look Yummy!!

    Reply

  14. Judy
    February 16, 2014

    If you spray them with the olive oil and bake them at 375, you won’t have to brown them. I bake them on non stick foil.

    Reply

    • Kara
      February 17, 2014

      Thanks for the tip Judy!

      Reply

    • Debbie
      May 6, 2015

      Parchment paper works really well also!

      Reply

      • Kara
        May 6, 2015

        Thanks for the tip Debbie!

        Reply

  15. Wendy
    February 3, 2014

    I plan to try this recipe tonight. It looks super easy. Thank you for sharing it.

    Reply

  16. rhc
    January 29, 2014

    All my breading stuck to the non-stick oiled pan and didn’t make it to the oven part of the recipe – any tips? Did I have the heat too high?

    Reply

    • Anonymous
      February 15, 2014

      Use equal parts of butter and olive oil to fry them in and keep temp at Med heat

      Reply

    • gregory zollo
      March 29, 2014

      after you bread the meat-put on a plate with tooth picks inserted and tent with plastic wrap–put in the refrigerator for a half hour so the topping sets-then it should not fall off or stick!

      Reply

    • Charity
      February 11, 2017

      Make sure your pan is hot before you add them to the pan.

      Reply

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