Solid dish, Donald. My family enjoyed my version which utilized red wine to deglaze and fresh herbs (growing in the backyard). I enjoyed several reviewer's suggestion to roll in seasoned flour before browning, but I disagree with Cheryl on her interpretation. I can totally appreciate your nostalgia, sister, but your suggested version with mushroom soup and white wine was...bland. My kids would eat it, which you mentioned, but my wife and I were like..."eh?".

Reviewed On: Oct. 22, 2011

I'm really surprised by the reviews based off my dinner. I followed the recipe exactly, however, I agreed with the reviewer who replaced water with stock (why miss a chance to add more flavor). I found the chicken infused with color and moist overall, but the flavor was anything but bold...despite many cautioning the 24 hour marinade. It desperately needed salt and had little heat (I did add the crushed red pepper and a pinch of cayenne).

Reviewed On: Sep. 24, 2011

Nothing against other reviewers, but I felt it was just an average recipe. Not sure what makes this recipe unique from others where you put a rub on meat and grill? Whether thick cut or not, I would 1) brine the chops; 2) remove from brine, dry, and let the rub penetrate longer than a few minutes (this would intensify flavors...might not be what you want with liquid smoke); and 3) use real smoke flavor from chips via indirect cooking. IF that's not an option, using smoked paprika or other smokey flavors might help compensate.

Reviewed On: Sep. 24, 2011