This was an excellent meal. I followed the directions exactly and it was great. I served it with brusel sprouts and a caesar salad.

Excellent seasonsing, similar to Chicken Milanese. My pork chops were slightly too thick...I would suggest pounding them first. I served them with homemade applesauce, string beans and mashed potatoes. The family LOVED it.

I loved the sound of this recipe so much but wanted to try it on a pork tenderloin. At our church camp last weekend we had a "dutch oven cook-off" and I entered the "garlic-parmesan crusted tenderloin"

Worked great and we won 1st place with this recipe only chaging from chops to tenderloin. Thanks!!! Great recipe!!!

These were tender and delicious! My guy never wants pork chops, and these have changed his mind. He ate 4 of the 5 that I made. I think the seasonings were just right.

Get the oil just right. Too hot and the breadcrumbs burn before the pork is done. Skip the tongs and use you fingers to dip.

I have to disagree with the previous reviewer that the sage and thyme are too strong. Reduce it if you wish, but this complements the parmesan and pork very well. Excellent dish!

thyme and sage are really strong ingredients! It over powered the pork! I took one bite and couldn't even finish it. If your going to make this, I suggest cutting the portion of these 2 in half!

My boyfriend likes it a lot! I made 3 chops and he ate 2.5 (took half of mine). As for me myself, the flavour is rather too thick. So I got the feeling of "full" very immediately.

This recipe can easily be adapted for chicken breasts that have been butterflied and lightly pounded. To prepare chicken breasts into cutlets: Remove tenderloin from each breast and trim away any cartilage or visible fat. Place breast on cutting board with tip facing you and thinner side opposite your cutting hand. Hold breast firmly with palm of your free hand on top. Holding a knife parallel to board, carefully slice into thickest part of breast, drawing knife almost but not all the way through breast (taking care to keep breast attached on one side). Open breast like a book and set between two sheets of heavy plastic wrap that have been lightly spritzed with water and gently pound to an even thickness, about 1/4- to 3/8-inch, with a meat mallet or rolling pin. Season chicken cutlets and bread as directed in recipe. Cooking chicken cutlets until golden brown and cooked through should take about 3 to 4 minutes per side.

This recipe is amazing. I also had to put them in the oven for a while, but my pork chops were an inch thick. My boyfriend has never liked pork chops, but liked these. i also served them to a four-year old who said that he wants pork chops every day :)

The family gave it 5 stars and they tend to be pretty picky.

I LOVE this

Everyone loved this one

Easier to make than imagined, and incredibly tasty. I will definitely be making this again.

These were very good with red potato mashed and some local grilled asparagus. I used fresh sage chopped finely and it was great. I think using fresh herbs (sage and thyme...hey maybe lemon thyme!) might be an interesting version.

My husband really liked this, I'm not a huge fan of sage and thyme, but I liked it as well.

Yet another extraordinary recipe by sgrishka.

I happened to have some pork chops in the freezer from a local farmer that I picked up at a Seattle farmers' market several months ago. Thawed them, used the Leftover Wizard, and discovered I had exactly the right ingredients to make this recipe.

Delicious! Great, crispy crust. The salt/sage/thyme step provided a really terrific layered flavor.

A side note on cooking -- very specific to my situation. My gas range seems to run quite high. It packs a bunch of BTU's. I'm learning that on medium, on it is closer to a medium high. So, left on medium, I think I had my frying oil a little too high for the pan-fry stage. As a result, the pork chops were browning much more rapidly than they should have been. (4-5 minutes would have singed them; I took them out after 3 minutes per side, a beautiful brown, like the photo).

But they weren't cooked all the way on the inside at that stage. After a quick temperature check, the internal temp. wasn't as high as sgrishka recommends in the recipe, so I finished them off in the oven; 350 degrees for 15 minutes. Perfect.

Another reason that the reason the chops might not have been done internally after the pan-fry was that they sat in the fridge for about 45 mins, and were slightly cool when I put them in the pan. (My mistake; I should have let them return to room temperature before placing them in the pan.)

At any rate, after the baking stage, they came out perfectly. The crust is delicious, and keeps the pork chops very moist and flavorful. Will definitely make this again. Served atop a bed of simple couscous, and drank a terrific glass or two of Pinot Grigio alongside.

This recipe is absolutely incredible! I even got sidetracked for a moment and overcooked them a little. Even with a bit of burning on one side everybody went back for seconds and we were all disappointed when they were gone. I think we can officially call this the new family favorite meal. Fantastic recipe!

I was so surprised. This ended up being absolutely delicious. I made it with some lightly seasoned garlic mashed potatos with a salad. This was a great meal and even better left overs the next day. My pork chops were a little thicker than recommended so after they cooked on the stove I baked them in the oven for an additional 10 minutes and it was perfect.

This recipe can not be improved upon. The chops were moist and the spices just right. Will surely make these over and over again.

My hubby started dancing in his seat with the first bite! We loved it very much and will definately make this again!

Thank you for sharing.

My family says i cant cook, but when i cooked this, they couldnt beleive their taste buds. They loved it and so did i. i also made mashed red and yellow potatos with this dish. OMG so good.

This is delicious and easy. It was so much better than something I might order in a restaurant. YUM!

Ive made this recipe three times, Love it!

EVERYONE in my house LOVES this recipe!! I have made it twice in 2 weeks. When I told my husband what was for supper tonight, he said he started salivating right then and there. Wonderful!

I loved the crust that the egg and bread crumbs form on the outside - it's just enough flavoring w/o too much spice to overpower the pork taste. I might serve it with a nice risotto next time and a garden salad. No improvements that I can think of - my husband

Great recipe and easy to follow. Instead of frying them in a pan, I baked them in the oven by placing on a rack on a foil lined pan. With a little cooking spray over the outside they formed a nice crust. For plating, I put some marinara sauce on top. The next time I do this I'm going to place a slice of provolone over them.

I loved this dish. I usually baked my breaded chops, but this made it so down home good.

This was good and easy. I think this breading would also be good on chicken. I baked it and the crust didn't come out crisped, but it was still tasty. Next time I will probably break down and fry.

These look delicious and I'm always on the lookout for new recipes for pork chops.

[I made edits to this recipe.]

[I posted this recipe.]