This turn out great! it was crispy and juicy, the flavors went together wonderfully I used Italian Seasoned Bread Crumbs. I had an apple pear and dried cranberries for garnish. I will Be making this again soon. Thanks, Happy Cooking!
Made this tonight because I had all the ingredients. I had low expectations because I thought it would be dry but I was blown away. It was delicious. I made it with pork chops on the bone and can't wait to make it it with the boneless chops the recipe calls for. This one is keeper.
Just tried this recipe and it's excellent! The only thing different I did was add chopped fresh mushrooms to the stuffing and I used dried parsley instead of fresh. I baked the chops at 325 for 1-1/2 hrs. - turned them over for the last 15 minutes to brown the other side. As a side I bought a bag of small butter potatoes and used the garlic potato recipe I found on this site. We cut them in half and tossed in olive oil parsley flakes minced garlic and salt and pepper. I had some chop stuffing left over so when the potatoes were baked we added a little velveeta cheese and half and half to the leftover stuffing mixture cooked it just until the cheeses melted and spooned it over the potatoes. Delicious! I'm terrible at overcooking pork chops but these were tender and moist and I used bone-in chops because I got them on sale. Family loved this meal - thanks John!
I used this the first time for a dinner party. I followed the directions exactly and it was a major hit!
ABSOLUTELY AMAZING!!!!!!!!!!!!
1st time chops were to thin. no parsley, I used flour to brown with.no apple or grapes. very good.
This by far is the best recipe I've tried here. Looks complicated but actually very easy. I sautéed some Granny Smith apples with a little brown sugar and cinnamon and put on top. Yummy!!
We're from CO, at a far high higher altitude than southern CA, where we're visiting for the holidays, so we baked the chops a bit too long. But easy to make. Substituted crumpled Gruyere cheese, and used packaged Craisons as fruit. Just used a bit more canned sauce. Delicious, Chef John!
I rarely write a review. This recipe is so incredibly good I just have to give it a great review. I think the secret to this recipe is to follow the instructions and make sure you rub the Porkchop in oil before you put in the egg wash. These porkchops turned out so tender and moist. My porkchops were only 1 inch thick. So I adjusted my cooking time to 50 minutes turned them over and cooked an additional 10 minutes. Turned out perfect. I could not believe how well these porkchops turned out!!
