Reviewed: Feb. 15, 2005

Really enjoyed this and so did my family. Based on other reviews, I modified it slightly - added sauteed onion and garlic, omitted the water, and used pasta sauce. I actually prepared this early, covered with foil, and let it sit in the fridge all day before cooking. The sauce was wonderful over rice. Will keep this one and make again.

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LNZLECCE

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Reviewed: Feb. 15, 2005

This recipe is excellent :)

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MSELLI

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Reviewed: Feb. 9, 2005

I am always a little nervous when it comes to pork chops, since they like to dry out on me so often... But, this recipe was great! I was a little skeptical about all the liquid (afraid it would dry out the chops), but it was great with some pasta to soak it up! The chops were actually moist and even my father-in-law, who is the world's worst critic when it comes to dinner enjoyed them! Thanks so much!

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JESSILEE24

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Reviewed: Nov. 17, 2004

This recipe was great! I don't really know how or like to cook that much and I loved that this recipe was quick and easy. My husband and I both loved them! Will be making this again in the near future.

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MARIACHIGIRL

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Reviewed: Jun. 15, 2004

We loved this recipe! Added garlic and onion and used spaghetti sauce. Also cooked pork chops in skillet instead of baking. Husband loved them.

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OLSZTAFAM

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Reviewed: May 1, 2004

My family loves it

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Mark

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Reviewed: Mar. 28, 2004

I received many compliments on this recipe. I only used about a tablespoon of olive oil and used pasta sauce in place of the canned tomato sauce. The pepper gave it just the right amount of spiciness for us. Thank you Kate!

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NJSS2000

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Reviewed: Feb. 28, 2004

This was really good and easy. I breaded the pork chops before browning and added button and portobello mushrooms to the onions. It was really tastey and had lots of good sauce. It reminded me of chicken catchatorry.

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wife of taxman

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Reviewed: Jan. 28, 2004

Using 10 ounces of your favorite tomato-y spaghetti sauce (I used Classico Tomato and Sweet Basil), helps the sauce from becoming ketchup-like. The extra flavoring from the sauce helps to make the dish even more flavorful.

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REDHEAD13

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Reviewed: Jan. 11, 2004

Very tasty. The cook used ginger (of all things) instead of dry mustard and it was delicious! Good sauce and the kids loved it. Also fairly low in carbs, about 11 g.

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Joan

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Reviewed: Jan. 7, 2004

I used splenda (same measurement) instead of brown sugar. I don't like mustard, but used dry mustard anyway. I didn't taste the mustard at all. I used leftover tomato paste with a little water to make 10 ounces. It was a great sauce. Kinda sweet yet peppery. And I loved how much there was.

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KOANI

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Reviewed: Nov. 24, 2003

Great Recipe! I followed every step just the way it was and they turned out super! Very tender and flavorful. I will make these often, I'm sure! Thanks!

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BOOKCHICKADEE

Home Town: Landover, Maryland, USA

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Reviewed: Oct. 25, 2003

gross-smelled & tasted awful

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MURPHYHICKS

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Reviewed: Oct. 19, 2003

Yum Yum Yum! Great, quick, easy, and I had all ingredients on hand. I did, however, have to substitute regular mustard for dried mustard, but it still came out delishous! Hubby loved them. Will make them again and again. Thanks! Jen

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JEMJEN24

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Reviewed: Oct. 12, 2003

My whole family enjoyed these.

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QUEENNMAB

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Reviewed: Sep. 8, 2003

This was one of those days that I was running around like a chicken with my head cut off, making many mistakes---and it still turned out very good! I didn't have brown sugar, so used white. I forgot the lemon juice so put it in after the sugar mixture. I did add onions, garlic and celery seed as suggested in other reviews. It reminded me of a dish I used to make with cabbage, pork chops and tomato sauce. A tasty comfort food. Thanks Kate

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GAYLAF

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Reviewed: Aug. 23, 2003

This was a fabulous recipe!! I made a few small additions and changes to it that gave it even more taste! I dredged the pork chops in egg and flour then in bread crumbs before browning them! I also chopped one large onion and sauteed it with a clove of garlic then poured it over the chops after the brown sugar mix, but before the tomatoes. Instead of tomatoe sauce, I used 2 cups of diced tomatoes. Cooking the chops for 40 minutes covered with tin foil produced a much moister and more tender chop! I served it over rice! My 4 1/2 year old son ate an entire chop and rice he liked it so much, and he fights about eating everything! Thanks Kate for the AMAZING recipe!!! It is now a family favourite!

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Jenn S.

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

Living In: Keswick, Ontario, Canada

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Reviewed: Aug. 20, 2003

Ok, this was a fantastic recipe to start with. I only made a few minor changes: 1-I lightly breaded the chops before browning, as a matter of fact I did not egg wash them, I just coated with flour & then browned. 2-I chopped an onion & threw it into the pan to saute close to the end of the chops browning. And then put the onion into bake with the chops. 3-I used a small (14.5 oz) can of diced tomatoes instead of tomatoe sauce. **NOTE when I tried this recipe I used about 1/2 inch thick bone-in chops & it only took about 30 min NOT 1 hour to bake so keep an eye out. This dish was wonderful served with rice on the side, you can even spoon some of the liquid from the chops pan onto the rice.....Try this recipe, you & or your family will thank you for trying it !!

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Rusty & Jennifer Shafer

Cooking Level: Expert

Home Town: Rankin, Illinois, USA

Living In: Champaign, Illinois, USA

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Reviewed: Jun. 25, 2003

You're right, Laurie...my Mom's original recipe called for fresh chopped celery, but my kids never liked the texture. Celery seed is a great addition. Also, I forgot to mention that covering the dish tightly in foil helps keep the chops moist.

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Kate

Cooking Level: Professional

Living In: Greenville, South Carolina, USA

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Reviewed: Mar. 30, 2003

My 95 yr old aunt has made this recipe passed down from her mother and I have been searching for it for a couple of years. The only difference is hers calls for 1 tsp. celery seed, which I add. This is yummy. We refer to them as "country pork chops".

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