Italian Style Pork Chops

Great recipe! I coated the pork chops with mayonnaise instead of butter. They were very moist and crispy. I will definitely make again!

Awesome!! While I agree it was too much coating to make. But I knew that before I even read the reviews. I used 2/3 cup of crackers and cheese. I did have some left but not a lot, plan on saving for a meatloaf, meatballs or whatever. Ziploc baggie and throw in the freezer. I also air fried this in my ninja foodi. 7 minutes on each side. YUMMMMM!

great recipe! this has been a favorite of my family’s for a few years now. thanks for the recipe!

I didn’t have crackers. Used bread crumbs. Cut down on the breading mixture by a third. It was still too much. Dipped in butter then seasoned with salt and pepper before coating in Parmesan mixture. Good flavor overall.

My family and I did not care for the texture.

The best…made with pork chops and chicken. Very tasty!

Ya best ever! And if u have to much coating left over, just freeze it and reuse later on pork chops or put it on chicken or shrimp after dripping in butter.

I have used this coating, with two changes, several times for pork chops and chicken breasts. I didn’t have crackers or breadcrumbs the first time I made this, so I finely crushed some french fried onions to use. I also only had grated parmesan and romano cheese blend on hand. It’s a hit with my family every time!

The whole family “Cleaned their Plates.” Can’t remember the last time that happened!! Fantastic and easy.

This was thee best pork chop recipe I’ve ever tried. Everyone loved it and I’m looking forward to making this again

I just made this recipe and it was really wonderful. I made two chops (thick, bone-in, organic pork loin chops from Oregon) so I downsized the recipe. I used Club crackers instead of saltines, because that’s what I had, and I used also some Italian breadcrumbs, about equal parts of each, plus garlic powder and parmesan as the recipe called for. I used a pastry brush to cover the chops in a lot of melted butter, and found that the breading stuck easily. I cooked them for half an hour, to 160 degrees, and served them with carrot-mashed potatoes and a caramelized apples. They were not crispy, which is totally fine. The breading with all that butter imparted a rich and wonderful flavor into the meat, which came out very juicy, but also beautifully browned, with a delicious sauce from the drippings as well. I liked that this recipe didn’t ask me to transfer a pan from the stove, since I don’t currently have an oven-safe pan. I will make this again, yum.

I use this recipe often now, it is loved by all and so simple yet delicious!

I liked this recipe, and so did my picky eater sons. I wanted a crispier coating, so I used 2 cups Panko and 1 cup Italian seasoned bread crumbs. Other than that, followed the recipe exactly. Using thin sliced, bone in pork chops, I baked in the oven for the full 40 minutes, and they did indeed come out crispy coating outside, moist on the inside, and very tasty!

These are amazing! So delicious, and tender. I make them every time we have guests for dinner. They are always a huge hit.

The only thing I changed was buttermilk instead of butter and it worked great. We loved it!

Pretty great! I adjusted for Gluten-free and to lessen waste of ingredients. I used 1/2 cup of a Gluten-free all purpose flour blend, 1 1/2 cups of Parmesan cheese, 1 1/2 tbsp italian, and 1/4tsp garlic. Double dipped in 1/2 cup butter and the blend. sprinkled mix with salt (next time I’ll remember to mix it in the coating blend., baked as instructed. They came out moist, tender and delicious. My kids and hubby gobbled them up right along with me.

I made this for my family for Sunday dinner and it was great. The whole family liked them. I did make a few changes though. I used Italian style bread crumbs and used 2 teaspoons Italian dressing seasoning mix. It was very delicious.

This recipe, like all regular recipes, presents a challenge in our house. My husband has Celiacs, so all of my cooking is gluten free. I saw this and thought it sounded too good to pass up. I used gluten free corn flakes instead of bread crumbs, but used all of the rest of the regular ingredients. And I used an egg wash instead of butter as he is a bit dairy sensitive as well. Before cooking or dredging the chops, I seasoned them in some balsamic vinegar and season-all salt and pepper. We live at a high altitude so cooking time and temp was 375 and about 30 minutes. I also made quartered red potatoes shaken in different seasonings and olive oil and baked at 450 for 40 minutes. My husband did did everything but lick the plate. (Although he may have done that when he walked into the kitchen and I wasn’t looking) Love this recipe and can’t wait to try different things with it.

I am always on the lookout for a good recipe to woo my hubby, especially a meat one. (The way to a Mans Heart is through his stomach you know) He absolutly loved them!! His Mom is Italian, so its kinda hard to measure up, but with this recipe I found yet another meal that he raves about to others. Thank you MHFAB1, This is a recipe that will stay in my “Favorites” section of my Cook book.

This was tasty. Served with Polenta with Rosemary and Parmesan, Brussels Sprouts, and green beans.

My husband and I loved this dish! Thank you so much, MHFAB1, for sharing! Having grown up only familiar w/asian dishes and asian cuisines, this site has taught me so much and provided me a wealth of dishes from so many family traditions, cultures, regions and taste-buds! Thank you all so much for your opinions and ratings! It’s definitely helped a ton! 🙂