Panko-Crusted Pork Chops with Creamy Herb Dressing

Only gave it 3 because I didn't make the sauce and as I am not that well versed in pan frying with oil I ended up have to add more oil and I didn't have canola so used olive oil and I'm pretty sure they were in the pan longer than 1min. each side. I also didn't have ground red pepper and used cayenne. My pork loins were small too, about 4.7 oz. for both and only used 1/2 c. of the panko. All in all, with me "adjusting" it, it turned out pretty good. I will have to try the sauce next time. Just doesn't sound like used the recipe much at does it? But I will try this again. Maybe next time I'll use thick cut loins cubed or try it with chicken chunks.

Though it was flavorful I probably will not make again. It got mixed reviews. Needed longer in the oven and my chop was still pink, not thick cut either. Topping is too crunchy for thinner chops and overwhelms them. Wasn't sure about why the sauce was needed, but made it anyway and I was glad. The sauce is great with the chops, which are a little bit spicy. Served with butter roasted carrots and au gratin potatoes.

Yum I love the crispy coating on the pork chops, and dunking it into the dressing!

I made this several days ago, then brought out my annual cookbook and saw I made it several years ago. I have two completely different experiences. The first time I wrote in my cookbook 'good. Doubled recipe, used garlic oil. Browned chops longer since they were thick. Skipped the sauce'. This time, I didn't cook them long enough, and the coating didn't crisp up. I also baked them longer since the chops weren't cooked after the time in the recipe. I made the sauce, and my husband didn't like the sauce. Finally, not the best for leftovers since it gets soggy reheating. Served with green beans and potatoes. Not sure how to rate the recipe since I had completely different experiences.

I made this for my boyfriend and I the other night and it turned out perfectly. My chops were 1" thick so I doubled the skillet time and doubled the oven time and they were cooked perfectly. We both agreed this recipe was a keeper.

This is one of my favorite recipes. The dressing is so good with the crunchy chops. And they come out so moist and delicious. I think the cooking time definitely needs to be increased depending on the thickness of the chops. Aside from increasing the cooking time, I have made this recipe as is every time and have gotten success every time. Great recipe.

Great weeknight dinner that I would also be proud to serve! My husband complained that the actual pork didn't have much flsvor, but also that the sauce made up for it. I really loved the flavor of both! The crunch is great with the creaminess of the sauce, and the tang matches well with the freshness of the herbs. Served with brown rice and brocolli. Will make a again!

Fantastic combination of flavors and easy to double. Served the chops along side the Squash-Rice Casserole from the October 2002 issue of Cooking Light.

These were outstanding. I was surprised for cooking light how much of the sauce it actually made. The panko is a must, it provides the perfect crunch that typical bread crumbs would just not do. If there's garlic in this (I can't remember) then I probably added more because I love it. Otherwise, why mess with an already great recipe? This came together SO fast.

My husband and I really enjoyed this recipe. It was nice and crispy; it made you think that you were eating something not so healthy but didn't have to have the guilt afterwards. I served the pork with brown rice and broccoli. The dressing was excellent. My husband even liked it and he isn't a big fan of creamy dressings. This is a dish that we will definitely make again and again.

I thought this was ok. Definitely earned points for how quick it was to prepare on a weeknight. I guess it wasn't bad, however I wouldn't make it again. I'd rather try something new.

I'm going to say that this is a good weeknight recipe. Not spectacular, but not bad at all either! The cook time was just fine for me, you get pretty good browning by searing for about 1.5-2 minutes on each side of the chops. The meat came out fully cooked (no pink) and perfectly tender after 6 minutes in the oven. Pretty good flavor, and the dressing was great. I served with mashed potatoes and salad. Cut down on clean up by using paper plates for the panko and flour mixtures. I've made this twice so far and will probably make again.

This recipe is very good, but I agree with another reviewer - the cooking time was too short, and we had to cook them longer. I would have preferred that the breading on the pork chops brown a bit, so will do them differently next time. With that said, the sauce is delicious, and all-in-all, this is a solid pork chop recipe.

This dish was surprisingly good! I had no idea how much flavor the mix of crust and sauce would provide. I seared it in a cast iron skillet, and then transferred that to the oven, rather than dirtying more dishes. It does make a bit of a mess, since you have three different containers for the breading portion, but it's definitely worth it!