Brady Bunch Pork Chops

This recipe turns out some really good chops. For me, it's best to use 1/2 inch boneless chops and marinade for 3 to 4 hours. Then I pull them out of the marinade and let them rest a few hours in a zipper bag the fridge. I think of the seasoning as a general guideline, and it varies a bit each time, but I'm careful not to overkill it with any given spice.

My cast iron skillet cooks these babies perfectly as long as I don't overcrowd them which ends up lowering the heat affecting cooking time and appearance. Three minutes or so per side does the job on a 1/2 inch chop, so I try to stick with that configuration when I make these.

I know the recipe recommends apple sauce, but I have to say a little bit of ketchup really rings my bell with these. Thanks for such a great chop idea!!!!

These were the most succulent, moist, and delicious pork chops I have ever tasted in my life-- after I figured out how to cook them! I thought the direction to fry the chops on high heat seemed too hot, and despite that thought tried it anyway. The breading burned to an inedible crisp before the pork chop was even remotely cooked, so I tried again on medium heat with great success. I had almost given up on chops as being too tough to bother cooking (that's how my mother's always were) but brining really did the trick. Thanks for a wonderful recipe that I will definitely make again.

Turned out beautifully! In my case, I didn't have to worry about overcooking, but undercooking. The chops I used were HUGE. Plus I only made two chops so it's not like they got to sit in the oven waiting on other batches to be made... But these turned out so fabulously, my boyfriend complimented the meal. I'm impressed by the simplicity of the recipe and how wonderfully it tasted! I think I may sprinkle a little parmesan cheese in next time just for kicks. Thanks for sharing this masterpiece!

I know this has been reviewed a ton of times but let me tell you, these pork chops are fantastic! I was going to post a pic but they didn't last long enough. I would suggest that you put them on a rack in the oven instead of a platter so they keep that delicious crispiness.

These are truly the best pork chops I've ever had! We couldn't believe how juicy they were. I used seasoned breadcrumbs and added 3/4 tsp italian seasoning and 2 tbsp parmesean cheese. I only did 4 chops but the same amount of milk and salt in a smaller pan and brined for 2 hours. My boneless chops were 1" thick, and they didn't cook all the way through, so we ended up having to microwave them...and they were STILL the juiciest I've ever eaten! Next time I'll cook on medium heat for 5 mins per side. Thanks for a great recipe!