All fields are required.
Remember me on this computer
Please enter your email address and we will send your password
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
It's free and easy.
Joined Date: Nov 01, 2011
Reviewed Parmesan-Crusted Pork Chops
"These chops were pretty good. I thought they would be bland like other pork chop recipes I've tried, but they weren't. You should use THIN (not thick) CUT pork chops for this recipe (as I did). Also, refrigerate the chops after coating them for at least an hour BEFORE frying them. I've read other reviewers say not to use olive oil. I agree. Olive ""