Great recipe. It was easy to make and my family loved it. I’ll do this again.

absolutely delish!! my family ate all of it and i went back for seconds! will be making again!!

This was a very good recipe. Did not substitute anything except I didn't have thin chops so I flattened my thicker boneless chops with a meat mallet as best as I could and they turned out very tasty. I will definitely be making these again.

Easy and quick to make. Tastes good even though I forgot the Dijon mustard. Will make again.

Decent taste, cooked well

Absolutely delicious, even my pork chop haters loved it!

This is very very tasty! I'm certain we'll be making this quite often! Having said that... I'm teaching our two teenage kids how to cook, and I am very firm when it comes to trying new recipes: "Follow it to the letter first before deciding you need to change it. You don't know how long it took the author to perfect this recipe, so follow it exactly the first time!" This is one such recipe! In the spirit of that, I wanted to add two bits of clarification to the recipe from my experience (This is so delicious, I want to make sure anyone making it succeeds!) Step 5: Because of the cheeses in the coating, be careful not to use too high of a heat. Freshly-grated parmesan likes to scorch at 'normal' pan frying heat. I normally fry at a medium-high heat, for this recipe I backed it down to medium. (I tell my kids that since the numbers on stove temperature dials are so non - standardized, "Six O'clock" means exactly half way around, "Three O'clock" is a quarter way around, and so on. I normally fry around "Seven thirty," for this recipe I had to back it off to about Five O'clock. But I digress...) Powdered parmesan is far more forgiving and can be cooked closer to normal temp. Before coating the chops in the egg mixture, let them rest on a paper towel so the surfaces are dry; the coating is likely to flake off while frying otherwise. And really press them into the bread crumbs, too. Don't cheat by doing a 'shake and bake' approach!

left out the dijon mustard added garlic powder excellent taste

tasty . do not think mustard is needed.

This was absolutely delicious & easy to make. I will use the breading for chicken next time. I really enjoyed this recipe 👍🏼

Yummy!!! I didn’t have peanut oil, so I used vegetable oil, but it was delicious. Family loved it and I paired it with Italian roasted veggies.

Amazing! Tender and juicy. I buy thick cut boneless chops then pound them out. I was worried pan fried chops would get tough and dry, but I was pleasantly proven wrong! It's become a household favorite very quickly.

Excellent. Juicy and tender. Very simple to make. I would definitely make it again and definitely recommend it to others.