Comments on: crunchy baked pork chops

By: Rachel G

Rachel G — Tue, 02 Feb 2010 11:54:12 +0000

I really liked the breading on this, but not so much the pork chop. It is not my favorite meat, and even with the brining I found it on the tough side. I had to cook them for a looooong time to get to the correct temp. The chops I used were on the thick side, so maybe that made the difference. I think definitely I would try this coating on chicken breasts, loved the dijon flavor.

By: Mandy

Mandy — Fri, 29 Jan 2010 04:56:43 +0000

I’ve been looking for a great baked chop recipe for dinner Sunday, I just put them on the menu! Thanks for sharing!!

By: ~~Rhonda

~~Rhonda — Thu, 28 Jan 2010 03:08:45 +0000

I made these for supper tonight and they were delicious. Thanks for sharing the recipe! I’m trying it with chicken next time. ~~Rhonda :)

By: amy

amy — Sun, 24 Jan 2010 01:09:21 +0000

These were fabulous! We love pork here & my husband deemed them the best pork chops he’s ever had. He who scarfs his food down, ate slowly (read: normal speed:) to make them to last forever. This is truly high praise! The crust was the most amazing-looking & tasting I’ve ever made. It wasn’t as time-consuming as I thought (see how long I’ve taken to try it?!). I used panko, whole-grain dijon & dried spices since they’re what I had and used the yolk to make life easier for me. I forgot to grease the rack but was not a big deal. Hubs also requested that I try with chicken & also glad to hear others had good results. Last but not least, you’ve made me a believer in taking the time to brine. Thank you Deb!!!

By: jen

jen — Thu, 07 Jan 2010 23:19:57 +0000

as i browsed the comments i was pleasantly surprised to see that others have tried this w/chicken, w/great results, i knew it! my brother does not eat pork, but of course i forwarded this to his wife w/the hopes they would try it on chicken! i, too used whole wheat bread, and forgot to spray my cooking rack, but no worries! i loved this as is, but might just try the addition of horseradish next time! thanks to you all for the awesome input!

By: jen

jen — Thu, 07 Jan 2010 23:15:41 +0000

wow, these were amazing! those breadcrumbs are simply fantastic all by themselves, and i’ve decided that this breading would work w/a variety of meats, and can’t wait to try out the theory. i forwarded the link to pretty much everyone; just couldn’t wait to share this glorious find! thanks so much!

By: Corinne

Corinne — Wed, 06 Jan 2010 14:23:44 +0000

I just wanted to say I have tried this recipe many times since it was Deb first posted it and it is AMAZING. Everyone loves it and it’s been the center of not one but two dinner parties- because it’s actually pretty simple once you have the steps down. I also currently have a house-guest who doesn’t eat pork, so I did the whole thing with boneless, skinless chicken breasts. It was just as awesome! You might not necessarily need the marinade for chicken I suppose, but I did it anyway and the chicken was to-die-for tender.

So, if you aren’t a pork eater, don’t fear this recipe! I would pretty much trust this breading on anything…

By: Jonathan

Jonathan — Sun, 13 Sep 2009 01:06:21 +0000

This recipe was amazing. I brined, I breaded, I baked and I chowed down!
I’ll definitely make this one again. Thanks for blogging it, or I may never have found it!
-J

By: Lisa

Lisa — Tue, 25 Aug 2009 01:37:52 +0000

Fantastic! It would be great with chicken pounded and stuffed w/fontina too! Thanks for the great recipe.

By: Heidi

Heidi — Fri, 14 Aug 2009 02:07:09 +0000

This was amazing! I don’t have a food processor so I just toasted some already homemade plain breadcrumbs with everything, and instead of tossing with oil I coated with cooking spray. No parsley, either. Just sage, rosemary and thyme (la la, la la, lal la la la laaaa NOM).