Food Network
Home> Recipes> Pork>
Parmesan-Crusted Pork Chops Recipe

Parmesan-Crusted Pork Chops

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (845)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 845

Showing 711-720 of 845

Sort by:

Newest

  • on January 29, 2006

    Flag

    ...but I wasn't all that crazy about the parmesan flavor on them. I may be picky though. I may try with another cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 29, 2006

    Flag

    I used the thick chops that the recipe called for, but had trouble getting them to cook through without burning on the outside. I found that if I use the thinner chops, it will cook completely on the inside without burning.

    I also like this crust on chicken tenders. Yum!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 28, 2006

    Flag

    Super easy pork recipe! I made this with Giada's Lemon Spaghetti as a side, and steamed fresh broccoli that I drizzled with some of the sauce from the Lemon Spaghetti. Yum! The kids had seconds of everything- even the broccoli!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2006

    Flag

    These were so easy to make and tasted yummy!! I'm not sure if I bought thin porkchops or if my stove cooks fast, but I cooked these for 6 minutes total, on medium heat. 6 minutes per side would have definately burned each side to a crisp!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 23, 2006

    Flag

    I will try other's suggestions to lower the heat. My "coating" came out a little too dark, so it loses the parmesan taste. Might try with thinner chops.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2006

    Flag

    I'm not a big pork fan, however, this is the most delicious pork recipe I've ever had! The chops stay juicy and the cheese gives them an added kick of flavor!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 22, 2006

    Flag

    This is an easy dish to make and very tasty as well. I really like Giada's recipes, they're simple, flavorful and usually relatively easy to make.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 21, 2006

    Flag

    Very easy to make and very flavorful. I plan to make this again and again. I'm guessing it would work well with thinly pounded chicken breasts.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2006

    Flag

    This recipe was very quick and tastey. The pork was tender and juicy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 18, 2006

    Flag

    Very tasty! Would highly recommend these chops!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1... 67 68 69 70 71 72 73 74 75 76 77 ... 85 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.