If i was simply rating the pork chops, i'd have given this recipe a definite 5, but the sauce needed a little work. I'll start off with the chops. I think the key to not having soggy chops is to use a very light amount of flour in the beginning as the recipe states. i also seared them in extremely hot oil for about 3-4 minutes per side until they were very, very crisp (but not totally burnt). After reading other reviews, i applied the sauce after they were in the oven for 30 minutes. i temp'd them and they were only at about 120 F, so i ended up having them in there for another half hour and they turned out perfect, not soggy, no crust falling off anywhere, just juicy and great tasting. I also must note that i was using 'thin' sliced pork chops. As for the sauce, i knew right away it would be bland with only the ingredients given. i sauteed a few slices of onion in some olive oil for a couple of minutes, then added 2 freshly minced garlic cloves and white wine(probably around 1/4 cup) and sauteed for another couple of minutes. i added this all to a family size can of cream of mushroom, along with a little (about another 1/4 cup) more wine and double the recommended amount of milk. i also added a good amount of salt and pepper(a must), and simmered for about five minutes before adding it to the pork chops. it's VERY important to keep tasting the soup before you throw it on the chops! everyone has different likes, so keep tasting! served over rice.
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