This recipe was very good. I used boneless chops (not the thin cut), and they turned out quite tender. The sauce was delicious, and I will be making this recipe using chicken as well. My husband and I both enjoyed it!

Reviewed On: Oct. 22, 2008

These were quite possibly the best potatos I have ever had. I have never actually used the herbs de Provence---just what ever herbs I had on hand---but each time they were excellent. The olives, mayo and vinegar make such a great sauce...more like glaze for these potatos. It is the kind of recipe that if you are not careful, you will have eaten them all standing at the counter before you can ever get them to the table. I now always roast potatos the way this recipe says, starting in a cold oven. Can't say more how great these are!

Reviewed On: May 28, 2008