Well, with all due respect to the previous reviewers of this recipe, I liked it! I went with more tomato paste than the recipe called for, along with some diced tomatoes and italian seasonings. Coming from a steak-loving man who has never really been that big into veggies, I find this recipe a great way to get vegetables into my diet with a little bit of taste.

Reviewed On: Apr. 27, 2004

Makes awesome chops. It does make a lot of sauce. I cut the recipe in half, as I was only cooking two chops, and it made quite a bit of sauce, which is good. I believe when roasting/baking chops, the more moisture you have in there the better. Sauce was not overpowering at all, adding only a subtle but tasty flavor. I placed two 1" plus sized chops in a 9" pie plate, poured the sauce over them, and just cooked them for 55 minutes. The final result: perfectly moist chops!

Reviewed On: Mar. 8, 2004

Not bad. But still lacking something that I can't place my finger on. But the sour cream and cottage cheese is a nice touch...definately adds a little something to the traditional mac and cheese.

Reviewed On: Mar. 7, 2004