Parmesan-Crusted Pork Chops

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This is the second time I've tried this recipe and it's the second time it burned! I thought I followed the directions and maybe my stovetop is too hot but the outside turns black and burned and falls off and then the inside is not yet cooked. Does anyone know what I could be doing wrong because this would be a favorite if I could figure out how to NOT burn it!! (And I agree that it takes much longer to cook the pork than Giada says

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Followed recipe. Flavorful, moist pork chops! Simply delicious.

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So Good!!! I wish my chops were thinner thought, maybe next time I will get deboned and flaten the chops.

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I loved the lemon that you can add at the end! Reminded me of what my babysitter would me but with beef!

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Spectacular!!!! A cheap way to turn regular breaded pork chops into something gourmet and special.

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amazing!!!

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I absolutely love this recipe! The preparation is so quick and easy, and for being such an easy recipe, the chops have such good flavor!
I prepped my chops ahead of time and threw them in the fridge for about 1-2hours. For the pan oil, I used vegetable oil instead of olive oil (only oil I had on hand at the time. After frying them for about 5 minutes per side, I through them in a glass baking dish coated with butter and lemon juice and baked an additional 10 minutes at 350 degrees. Delish!
These were such a hit at my place, I'll definitely be making these again! :

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EXCELLENT! very easy to prepare, pork chops very juicy, thanks for the recipe.

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Great dish, and most of all very quick to make. Very tasty.

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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!

I have altered this recipe since the original review and now combine the Parmesan and Seasoned Bread crumbs together, then dredge the chops in egg, then coat with the Parmesan & Bread crumbs. I don't notice a difference in the result and it uses one less plate and is less messy. I still do the salad on top and I ALWAYS use a bone-in chop. It makes all the difference!