Since I did not take the hashbrowns out of the freezer early enough to completely defrost, I went ahead and mixed the ingredients into the semi-defrosted potatoes, placed them into the casserole dish and begin baking it while I sauteed the pork chops. When all the chops were sauteed, I removed the dish from the oven and topped the potatoes with the pork chops and covered it with foil. Back into the oven it went for 1 hour to ensure the potatoes and chops were fully cooked. The topping added only a few extra minutes of baking time, and all came out nicely cooked. Not having any onions, I used 1 package of dry onion soup mix instead. I must say, that it was quite salty for my taste, so I might use 1/2 package the next time. Overall, it was good.

Reviewed On: Feb. 7, 2009

I have had repeated failures with pork loins roasts in the past, boneless or not, no matter which way it was prepared, always turning out dry. Thinking that it would turn out differently this time, I gave it a try using John Morrell's boneless centercut pork loin, and had mixed results. Half of the pork which had more dark meat (tenderloin) was moist but the other half (all white) was very dry. Reading the other reviews leads me to believe that those who had "fork tender" results used a pork tenderloin, whereas those who had dry results used a pork loin roast. Two different cuts of meat, with the tenderloin being by far the best cut of pork. Always tender and flavorful, no matter how its prepared. I'll agree with most that the sauce was sweet, but certaintly added an interesting taste to an otherwise bland cut of meat.

Reviewed On: Nov. 5, 2008

Absolutely THE BEST beef stew recipe I have ever tried. Delicious! My family devoured it. Thank you for sharing it with us.

Reviewed On: Jan. 19, 2007