Emeril's Shake 'Em Up Pork Chops

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Best pork chop recipe I have ever tried. Thanks for breaking through my childhood memories of the dry "shake & bake" pork chop.

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Very moist for pork chops. I use boneless. Cook at least once a month!

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I only made the potatoes au gratin. It was very yummy. I did add about 5 thin pats of butter and some chopped onion per layer. After baking I put some chives on the top. It is wonderful!!! If you make in a bigger pyrex for a larger recipe, you need to cook significantly longer!

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Excellent chops. Doing your own butchering can be an great savings. I will serve these again.

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I love pork chops and it's not easy to find a pork chop recipe that doesn't call for apples, peaches, or some kind of fruit compote. This one is easy to make and turned out fabulous. I did not use the crab and shrimp liquid concentrate (since I didn't have it and used flour instead of maha harina. I would definitely make this again.

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My son absolutely loved the potatoes. This is definitely a keeper. The pork chops had a really nice flavor.

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These chops were wonderful. They came out tender and moist, and the flavor was just heavenly. This wasn't very difficult to make at all and everyone in my family was pleased. Didn't care too much for the cheesy potatoes that followed but I can always find a diiferent recipe for that.

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spicy

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I have always had trouble keeping breaded chops moist and tasty and this method worked wonderfully. I did not have masa harina so I substituted regular flour and it worked fine. The recipe that Emeril used for his au gratin potatoes is similiar to the one that my mother used to make when I was a child and it produces a really good and cheesy potato dish. The chops and potatoes make an excellent combination.

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The dish cooked for over an hour, but it was still soupy and I wonder why the cheese doesn't melt smoothly. It wasn't very pretty with the cheese all lumpy looking.