As unhealthy as this is, it is by far my favorite pork chop recipe. I tend to use about 3/4 cup low fat milk instead of 1 cup cream, and about twice as much blue cheese. Great with potatoes too!

Reviewed On: Aug. 2, 2011

This is AWESOME. Good tip though: don't over-do the wine; it can really take away from or overpower the entire dish.

Reviewed On: Dec. 17, 2009

This is a spectacular recipe, and this is my first time making it! I used brown rice, and was a bit worried about the slow cookingo of it because it was "instant" rice. I wound up using 4-5 cups of broth, and apple cider vinegar instead of white wine since I never have white wine in my home. We put some Old Bay on the chicken when we cooked it, and when I put everything together, I added some red pepper flakes. The red pepper wasn't necessary. This was surprisingly filling and the tang is just succulent! Definitely a keeper in my repertoire when I have the time for it! (That 20 minutes for the rice was probably closer to 30-40.)

Reviewed On: Jan. 8, 2009