This was delicious! I sauteed an onion cut into thin half-rings in the butter and a little olive oil for about 5 minutes before I added the pork chops (and didn't add any more butter), so the sauce had nice caramelized onions in it at the end. We had the sauce over rice and a side of steamed snow peas. Our guests loved it too! I had really thick pork chops (maybe an inch instead of 3/4 inch) and the cooking time (possibly with up to an extra five minutes) was great to keep them juicy.

Reviewed On: May 30, 2009

The roasted garlic was a great flavor, but it was hard to really get a smooth butter spread from the roasted cloves. I might roast them longer in the future to get them really soft and easy to mush up. However, the pieces of cloves that were left in the spread were a nice change of texture on the bread. It was VERY garlicky - which was wonderful, but I'd say this is the garlic limit before it starts to get overwhelming. I'd say use just as much as it says to use, but don't get tempted to add a little extra - this recipe is made for the garlic lover, so you don't have to add any more than the three heads of garlic it calls for. Be sure to cover the entire bread surface with the butter - I missed a couple corners and they burned before the buttered part was browned. I broiled it for longer than it said to, but the buttered surface still wasn't crispy. Next time, I might try broiling the bread first before adding the butter, then buttering and broiling again to get a really nice bread that's crispy on top but not like a crouton all the way through. The butter was great, though, and I made extra so we could make this again without having to roast more garlic. That's another plus of this recipe: you can make extra butter so the prep time is virtually zero the next time you want to make this!

Reviewed On: Jul. 6, 2008

This recipe was great! The fresh tomatoes made this recipe a nice light appetizer that's easy on the stomach, and the other ingredients really made this a very flavorful treat! As another reviewer recommended, I made the tomato mix the night before so the flavors had even more time to blend. Two things were surprising to me: first, I (of course) had to taste the tomato blend before putting it on the bread - and it was so good I may have to make the double tomato mix again as a stand-alone tomato salad. Secondly, and more surprising, I think this may have been even better left over - I just put it back in the oven on broil for a few minutes and the bread, which had soaked up the flavor overnight, crisped right back up! I'd definitely make this again. Edit: Last night I made this recipe doubled for a party - everyone here in AZ thought it was salsa by looking at it! Haha. But everyone was asking who made it and thought it was delicious. I was very excited to have leftovers.

Reviewed On: Jul. 6, 2008