My family liked it and labeled it "a make again recipe". The chops were a little thinner than l/2" so I limited the time of browning to 1 minute each side and baked for only 25 minutes in the convection oven. I used home made beef stock instead of water. I agree with other reviewers about the amount of liquid - 1/2 cup would be plenty. I also used a 12" iron skillet for the entire recipe because the boneless chops fit nicely in this skillet.

Reviewed On: Oct. 19, 2005

I especially liked the ingredients and method of preparing the sauce (even though it has a high fat content). I used 16 oz. of cooked chicken, fresh cooked carrots and added some peas. The individual bowls worked well.

Reviewed On: Apr. 7, 2005

My family liked it. I did add some salsa on top when serving and this was a nice touch.

Reviewed On: Nov. 20, 2004