This came out very good. My chops were 3/4” so I cooked them at 350° for 18 minutes to 158°. They were moist and extremely tasty!

My granddaughter ate it , so that says it’s good! I enjoyed it! Brought me back to my Shake & Bake days.

Recipe is good! I cut down the time to prevent the meat drying out. Next time I'm going to use a rack to drain the liquid and keep the chops crispy.

I overcooked them trying to make sure the thicker cuts were cooked through so they were a bit dry. Also used a premixed breadcrumb/parmesan blend and seasoned the chops before breading. Everyone enjoyed the dinner 😋

It was awesom tender and delicious

Light on the flavor very tender

I've made this recipe over a handful now and it's become my household favorite pork chops now! I also incorporate 1Tsp. of Hidden valley ranch seasoning per recipe make. Since I make it at least once every other week I have the dry dipping ingredients already tripled made up in a ziplock in my fridge so all I have to do is grab the ziplock from the fridge and scoop out a cup full into my dipping bowl and follow the rest of the recipe and in the over it goes! So simple and so delicious!!!! A no fail recipe for even the pickiest eaters!

Easy, super effective, tasty af. This is going to become a staple dish. Works great with a side of butter noodles, perfect for a stress-free dinner.

worked out great. tthecoating mixture make a lot so i did roasted potatos with the rest.

So yummy! I had a LOT of leftover seasoning mix left, so next time I’ll cut the Parmesan cheese and breadcrumbs in half

awesome. my family really enjoyed it.

So easy so good!!! I would definitely make again.

It turned out good. However, I would change the heat time to 375 degrees for 30 minutes. In addition I used Italian Panko bread crumbs which helped with the crispiness. I would also use 3/4 cup of Parmesan cheese and breadcrumbs as opposed to full cups

really great. i think they would have been even better if i cooked them a bit longer or broiled for a bit at the end to really make the outer layer crusty.

Great flavor! But like other reviewers said, use at most half of the breading mixture.

Easy enough, did bone in and plain panko, added salt , pepper, garlic and Italian seasoning, did flour coat first as well. Husband devoured!

This was delicious. I used seasoned panko bread crumbs. Incould have cooked it a little less than 35 mins. Flavor and crunchiness was perfect.

Its good but too much wasted dredge mix & the crust could be crispier.

turned out really good. at least its different compared to just using seasonings.

good, but just that.

Very tasty! But the crust is a little too soggy to be crust and the ratios are all wrong--way too much dredge leftover. Half the dredge ingredients and bump up the oven temp by 25*F to crisp up the crust.

Excellent and simple to prepare recipe. It’s become a go-to easy dish in our home. Prep time is so quick and gives you ample time to prep some side dishes while it bakes. And just delicious!!

Super easy and tasty ! Easy to change to your liking for spices. Added to my top favourite list

delicious and quick i made it with bone in pork chops still smacking 🤤

Great and easy recipe!

Really easy and tastes great

Easy recipe to follow. I also made my own Italian Bread crumbs instead of store bought and it added a lot of crunch to the dish

Very good will make again

Really great. I substituted finely ground pecans and Italian seasoning for the Italian bread crumbs. Crust tasted great, but took a bit longer to crisp. Pork was still very moist.

My family loves these and they are super picky eaters.