Parmesan-Crusted Pork Chops

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Excellent! I took the suggestion of Kitchen Shy and made a chopped type salad with lettuce, tomato, onion and cucumber with a mustard, lemon juice, olive oil dressing on top of the chops and it was AWESOME! I would never had thought to put a salad on top of a chop, but it worked! Be careful with the chops and don't have the heat too high or they will burn. I actually burnt the first side a bit, so I turned the heat down to med-low to finish on the other side. The chops were tender and moist, the salad was a great addition and don't forget the lemon on the side. Oh, so tart and tasty!

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Excellent and easy...what's not to like!

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I am gluten free and was able to adapt this recipe easily. I used only egg whites, gluten free bread crumbs and Ms. Garlic & herb seasoning. What a quick and delightful meal. Added basmati rice and tomatoes and zucchini. Yummy!

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I made this tonight using salt pepper and paprika to season the chops. I added mixed veggies and garlic potatoes on the side and boy oh boy was it delicious! The chops were seasoned so well and the flavors just was fabtabulous. I only wish I didn't cover it at the end because it cause the steam to make my crust not so crispy BUT it was good enough! I cant wait to make this again.

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DELICIOUS!!!!! quick and easy, perfect weeknight meal. I substituted crushed fried onion strips for bread crumbs because we were out of panko. It was phenomenal. If you do this substitute, be sure to use very little salt when seasoning because the onion strips are pretty salty already. Do not forget the lemon! It gives the pork chops an extra zing! Thanks, Giada! Another fabulous meal :-

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I am pretty new to Giada's cooking, but wow, these pork chops were amazing! I made them for my mom's birthday as she absolutely loves pork chops. Unless I cook PC's in a crockpot they always end up too dry. These had a fantastic flavor and was tender.

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Tried these for my family tonight. Followed the recipe exactly. We didn't think they were bad. Just found them to be kind of boring. Definitely needs to have a sauce after cooking or a marinade/brine before. Pork was moist. We won't make this recipe again.

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Made this 3x. The 4 star review is based on the first time when I prepared the recipe exactly as written. Breading mixture: 5+ stars. It's amazing! Pork chops: 3.5 stars bc they were dry.
Next 2 times they weren't dry:
Try 2: Used the same meat as the first time, but brined it in water, brown sugar, salt, & peppercorns for 1 hr before, then prepared the recipe exactly as directed. The meat was much more tender. Meal was outstanding. If you're worried about dryness- definitely make a simple brine from what you have and treat it as a quick marinade- makes a huge difference with pork.
Try 3: Only had chicken breasts. Prepared the breading exactly as called for. Adapted the recipe for chicken a little: I browned it for 2.5 min on each side then baked for 15 min to stop the hot skillet from burning the breading before chicken cooked through. They were succulent-- Most tender chicken I have ever made.
I'll continue to use this breading forever! Advice: Adjust how u cook the meat.

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Very good.... no need to really salt the meat prior to the breading... the parm cheese is salty enough. My husband loved this and even my picky 5 year old ate it with our MUCH complaining!! :

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Absolutely delicious! Who knew the humble pork chop could be so yummy? I was going to try Ina Garten's parmesan chicken breast recipe and just use pork but came across Giada's take instead and I'm so glad I tried it. I used thin pork chops and the suggested amount of oil and I stayed close to the stove and checked on them....they came out golden and perfect.
I topped the pork chops with a mixed green salad dressed with a simple lemon/mustard/olive oil vinagrette ~ this was Ina Garten's recipe suggestion ~ and it was a fairly quick, easy meal that tasted incredible. The parmesan dredge gives the chops sooooo much flavor! The cold tangy salad on top of the hot, crisp pork chop was mouthwatering.
Be sure to manage your own temperature depending on the size/thickness of your chops and your stovetop. My chops were already thin and crisped up in no time.
Fantastic recipe and I will definitely be making this one again real soon!