My Dad Swears My Sister Makes the Best Pork Chops in the World

these were great. I did a few things different though; I used Crisco instead of oil, and I used italian style bread crumbs instead of flour, since I didn't have enough flour. I used a milk and egg mixture, dipped into crumbs with garlic powder and parsley; then fried as directed. I sprinkled the top while in the pan with garlic salt and pepper. I noticed the breading comes off if you are too rough with them while turning, or if you turn it too early. My Family loved this though, and my husband even ate the left overs in the middle of the night. GREAT!!!!!

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Just ok, but then...I am partcular about my pork chops and am often amazed at what people consider good. I'm really surprised at how many people don't know how to cook. Tip: Buttermilk marinade for 2 to 24 hours. Always amazing. These were a bit bland, but acceptable.

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Dad is right !!! best pork chops I have ever cooked. Did not wet them first, just double diped in the flour. Time was perfect. I think most of us cook our pork too long. Thanks to your sister and you, for a great post.

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I made this recipe on 2/29/12 for the "Cooking with Herbs/Spices " Event in the Food Photo Forum, and most importantly mine and my SO's dinner. :) A couple of changes were made to the recipe that I don't think affected the finished product. First I used a couple of boneless pork loin chops that were pounded thin.Then the amount of flour was reduced by half,but the amount of seasonings were left the same.I did use a cast iron skillet,but instead of oil, Crisco was used.As the chops were frying, a bit more seasoned salt and pepper was sprinkled over the tops. With a bit of the leftover flour, a gravy was made and served over a side of rice. We both really liked the taste of the chops. Thanks for posting and, " Keep Smiling :) "

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This is now my staple pork chop recipe. They are always super tasty and so easy to pull together. I use celery salt for seasoning salt but otherwise do exactly as written.

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This is a standard southern breading technique, not really a recipe for pork chops. The listing would be a bit light on salt, and you'll probably want more pepper while you're at it. This technique will work on any type of meat: chicken, fish, beef... If you want a more substantial breading dip the meat in an egg wash before the flour, and be sure to add the seasoning AFTER flouring (don't add the seasoning to the flour---it's wasteful and impossible to measure correctly).

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My family loves these and they are NOT greasy!!! I followed the recipe and made some of the changes that people suggested in their reviews such as double dipping them in the flour mixture.

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Very Good.

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These pork chops were super tender had to cook a little longer than recipe called for But....they were bland and tasteless and I even added more season after reading the other reviews. Maybe will try double dipping and adding an egg wash next time around as there was not much breading either. We like em crunchy on the outside, and tender in the middle.

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Not alot of flavor in my opinion. Will try to add more seasonings if I do make them again.

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This is was actually quite delicious! Nice job!

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Very Good!!

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What a good recipe. I made this for my family and they loved it. It was moist and juicy. I served it with mashed potatoes, zucchini and biscuits. Thank you for sharing with us.

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Delicious ....special thanks to your dads former mother in law....and I have found that meat at various time is or is not flavorful.... and has nothing to do with the recipe itself. Perhaps , "don't make um like they use to" applies......

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I measured all the dry ingredients exactly, and the chops had no flavor, couldn't even taste salt. I even added onion powder. They were also dry. Used 1.4 lbs of porkchops and had enuff dry mixture left for 2 more chops.

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I am not much off meat eater but I will try making for them for hubby.

I added onion powder, Mrs. Dash original seasoning, Hungarian paprika, extra pepper. Put under broiler to keep DH slim and trim. I sprayed the broiler pan with canola spray. I also sprayed a bit of canola oil on the chops to make them evenly brown.He loved them.

I gave this recipe 4 stars because I think the sodium and calories are too high for anyone except once a year or so. Another option is make as directed but cut portions in half.


I served them with garlic coos coos, fresh fruit, green beans, and a tossed salad.

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I made this recipe without the salt and used a no-salt seasoning mix. I added onion powder and parsly. My family was happy with the chops. The second time I made these I got all the way to putting oil in the pan and discovered I had no oil!. I baked the chops on a cooling rack sitting in my broiler pan with the temp at 400. The chops were still nice and juicy and crispy out side. My boys haven't desided if fried or baked is better, they loved both ways. The original recipe has way to much salt in it or I would have rated it with the extra star.

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The flavor was good. I probably would have given it four stars if I had not burned one side. I think my stove burns hotter than most. Medium-high was too much for the pork chops to take. We'll be trying again with less heat. Thanks.

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These were perfect! The seasoning was great and they were not greasy in the littlest bit!

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