Bruschetta Pork Chops

Awesome!

We've made this recipe almost 10 times. I love it! We make it with chicken instead of pork, but still use the pork shake n bake. My husband says he would eat this every day!

I tweaked this recipe because my husband does not like tomatoes. So I drenched the pork chops in the sun dried tomato dressing then coated it with the shake and bake. Before I put the coated pork chops in the oven I sprinkled the parmesan cheese on them. Delicious!!

One of the best porkchops I've ever had.

This was VERY GOOD!! - Easy to make and quite tasty - I like to use an old trick of 'double breading' my chops as it helps to keep thin chops moist... I also used the 'cripsy' coating which gave it a nice texture.... We're thinking of doing the recipe with Turkey Cutlets...

Quick and easy to make. However next time I will use chicken instead of pork. The pork was a little dry. The bruschetta on top was great!

I only gave it three stars because I adapted it quite a bit, so I can't say "very good" even though I thought it was. I made up my own breading (bread crumbs, parmesan cheese, garlic powder, onion powder, Italian seasoning, and I don’t remember what else…just what smelled good) and I used parmesan cheese instead of mozzarella because I didn't have any mozzarella. I also tossed the tomatoes in EVOO because I didn't have the dressing listed. Served with angel hair pasta as suggested and a salad of lettuce, tomatoes and cucumbers with Asian dressing. My husband and I loved it. But be careful to make the pork chops thin enough. Ours took longer to cook because it was an inch thick (a little over half an hour). Clean up was a breeze since I lined the baking sheet with foil.