The reduction sauce is worth five stars alone - delicious! The chops also came out very good. I only sort of knew what a shallot was, so I used diced onions instead, but next time I will try using shallots. I also broiled the chops instead of pan-frying them because every time I pan-fry meat, it comes out tough. We dipped our bread in the leftover sauce - so good. I will definitely make this recipe again. Thank you!

Reviewed On: Jan. 9, 2011

This recipe is delicious and pretty easy. I usually brown the chicken and mix everything up the night before, and then slow cook it the next day. I followed the recipe exactly the first time, but I didn't think it was lemony enough, so since then I have added more lemon, between 4-5 tablespoons. We have added this recipe to our regular rotation; I've made it several times now. I always seem to forget the fresh parsley at the end. One of these days, I will remember. But it is delicious without.

Reviewed On: Jan. 9, 2011

This is very good - even if you accidentally burn the chops a little. Whoops! Seriously, this is a great recipe. My boyfriend told me to put it in regular rotation. I was a little worried by some of the reviews saying it was too sweet, but I did not find it too sweet at all. The flavor is very subtle (even after marinating it for more than two days). I cooked five chops, and there was more than enough rub/marinade. I broiled it instead of grilling, too. Definitely a different mix of spices, but it works well. Thanks, Debra!

Reviewed On: Jan. 9, 2011