Parmesan-Crusted Pork Chops

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Found this recipe today and tried it tonight! The only thing I changed was that I used 1/2 panko bread crumbs and 1/2 Italian bread crumbs. My pork chops were pretty thick, so I had to let them cook longer on each side. Then I put them in the oven to finish while I put the rest of my dinner together. The outside was cruncy, the inside moist...perfect! Everyone loved them! I will definitely make this recipe again.

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I loved this recipe...however I did use panko instead of traditional breadcrumbs. I now use this coating for everything chicken, fish and pork. Everyone in my family loves the crunchy crust.

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You know it's a keeper recipe when the men in your family try to stab anyone that comes near their pork chop for "just a little bite". I had to turn the pan heat down to medium-low in order to not experience burning the chops.

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Overall, these were awesome! The flavor is amazing. My problem was with the cook time. It was too long and overcooked the first two pork chops...never a good thing. With the second two I just browned them in the pan and then popped them in the oven at 350 for 10 minutes and they were great. My other suggestion is make sure once you bread them, to put them in the fridge for at least 10 minutes which will help adhere the crust to the chop so you don't have hunks falling off. Would definately make again.

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Simple and very delicious...it's a Family Fav!!

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I made these last night for dinner and used thin-cut chops. They were so juicy and delicious! I didn't quite have a cup of dry Italian bread crumbs so I added some panko. I prepared the 12 pork chops as directed but ran out of crumbs for the last few. Those are wrapped in wax paper and were sent to the freezer for a future meal. Since the thin chops are smaller, my husband and I each have 2 for lunch today and lunch time can't get here soon enough!

I will definitely make these again! I find it awesome that I post the recipe on my facebook and when I look on my page today, this is one Food Networks featured recipes (5 best pork chop recipes! If you're wary about the mess, I found using dinner plates adequate for the dredging. The only mess I made was with the s&p.

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Outstanding!!! Panfried about 4 minutes a side on the range and finished another 10 minutes at 350* in the oven. Juicy, great flavor.

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Oh my, made this last night for family dinner at my sister's house. It was DELISH and a lot easier to make than I thought it would be. Will be making this again.

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Great recipe. Easy and works great with thin-sliced boneless pork chops.

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Easy to make, kids love it... requested over and over again.