My family loved this recipe! I ended up getting a bunch of pork chops on sale and well have to find different ways to cook them! I did not use Italian bread crumbs however, I had some country style stuffing left over so I got out the hammer and made it into crumbs, added 1/2ts. of sage, and 1/2ts. of basil to get that Italian flavor. Used grated Parmesan/Romano mix instead of just Parmesan. Way to much left over though, I followed others advice and cut down to 2 eggs, with 3 large pork chops I still had probably and egg worth left over. Also had a bit of the crumbs left over as well. I had to transfer it to a casserole dish, my pork chops were bigger then anticipated. It was a little greasy but not too bad. All in all this recipe is going into our monthly rotation. Server with asparagus and portebello mushrooms in a white sauce.
Get the recipe HERE
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story
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