This is way too easy to be so darn good! I so enjoy this recipe that it's taken me so long to "re-find" it just so I could rate and review. Tip - if you choose to try an allrecipes item, save it to your recipe box FIRST - you can then come back to it to delete or review or whatever. Anyway, I use this method for basa fish and it is our favorite for taste and texture. I always love to experiment but really, I doubt I will ever top this fish recipe.

Reviewed On: May 10, 2008

This is fabulous! Follow the directions and like magic - juicy, tender and tasty pork chops/onions. This is my favorite pork chop recipe. I like to use 3/4" or larger bone-in. The recipe calls for season salt which is fine but add your own garlic, seasonings or whatever your taste buds conjure - I don't think you can screw it up. If you do use the dried onion soup as a seasoning use only a tsp or two, maybe with a little poultry seasoning (it works well here). But do not skimp on the real onions - vidalia are my favorite for this recipe. And guess what? At the end of the 1-1/2 hours, if you are not ready, just turn the oven off and leave them there; they will be even better after they rest. And don't bother making gravy out of the liquid - just pour it on as is.

Reviewed On: May 6, 2008

I don't usually like to clutter fish dishes with too much "stuff" but I really like this one - it allows you to merely add an extra layer without disguising the salmon. And it looks good, too!

Reviewed On: Apr. 28, 2008