I think the rub is key to this recipe. I doubled the rub ingredients, and used some in the glaze. I used low sodium soy sauce, and had to use a little more constarch because the glaze wasn't "sticking" to the roast well.

Reviewed On: Nov. 18, 2009

This is oh so good! Great comfort food at its best. I made only a few simple adjustments. 1. Deglazed the pan with beef broth after browning the chops. 2. Omitted the regular salt and used 1 tsp. garlic salt instead. 3. I chopped the onions and placed a few under the chops. The chops really did come out fork tender and the potatoes and onions worked well. I recommend this even to the most expierenced cook, you just can't beat the simple things.

Reviewed On: Nov. 18, 2009

Very simple. A little plain for my family. Next time I will add fresh mushrooms, and use a few thighs for the added flavor.

Reviewed On: Nov. 9, 2009