Reviewed: May 3, 2012

Used 6 bone in pork chops and baby portabella mushrooms, sautéed the veggies after browning the chops. Used leftover red wine as that is what I had and cooked on low for 6 hours. Incredible aroma while cooking and outstanding flavor!

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Reviewer:

Cabinluvn

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Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Mar. 11, 2012

Some foks complained about lack of seasoning so I just dumped them into the sauce. That solved that problem and how. Then they seemed overwhelming, especially the rosemary. Won't make again

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Reviewer:

SueG

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Feb. 9, 2012

this dish rocks!!! I had to use white wine and it turned out fab-o-lous! My husband doesn't eat mushrooms, or i should say until he had this dish...I used 1 tsp. of yellow mustard and crushed fresh garlic because i didn't have dry on hand and it was wonderful...trying some capers in it tonight. Wnjoy this recipe...Egg Noodles Rock with this as well... :)

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Reviewer:

Mrs. "K"

Cooking Level: Intermediate

Reviewed: Jan. 23, 2012

I thought this recipe was awesome. I believe the ingredients tasted wonderful without spending the time to saute the onions and mushrooms. If you have the time great, but I don't. I also substituted the chops for a pork sirloin roast and it was yummy! Great meal during the work week!!

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Reviewer:

Sidney

Reviewed: Nov. 1, 2011

Rather bland tasting, like pork and gravy.

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Reviewer:

Chez Rea Cuisine

Reviewed: Sep. 9, 2011

Very Good. I used regular red wine.

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Reviewer:

J49

Reviewed: Aug. 16, 2011

I followed suggestions and used 1/2 cup flour and Greek seasoning. Then used 2 Tbsps. left over mix in a little water as a thickener and added that about 1 hour before it was finished. Also used Prosecco instead of Marsala. It was very good and very tender. Next time I will use Marsala and C. of Mushroom Soup with Roasted Garlic.

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Reviewer:

quaintcook

Reviewed: May 1, 2011

This recipe is fantastic! I didn't use the wine, but made the rest as directed. The meat was very tender and tasted incredible. I think this is the best slow cooker pork recipe I have tried so far. Will definitely be making this again!

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Reviewer:

redheadedwonder11

Reviewed: Dec. 9, 2010

Very good recipe - pretty basic for a roast. I used a 2 1/2 pound pork loin instead of chops, added about 1 pound fresh button mushrooms (halved) and 1 pound of baby carrots. I didn't use the marsala, but substituted low sodium chicken broth instead and added a little extra since I was using a loin. I cooked mine for about 5 hours, and added a little extra flour to thicken the sauce up a bit after taking out the pork. I really like the egg noodle suggestion, so I served mine over egg noodles with the roasted carrots and mushrooms on the side along with steamed broccoli. The pork from this recipe was absolutely delicious and moist.

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Reviewer:

dozanni

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Indianapolis, Indiana, USA

Reviewed: Jun. 13, 2010

I didn't bread the pork and brown it. I used a 2 pound pork tenderloin and threw it in whole with all the dry ingredients (minus the flour). Before serving I shredded/cut up the tenderloin which helped to absorb some of the moisture of the sauce, which is quite runny. This made it the perfect consistency for putting it over noodles. My family liked it.

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