Reviewed: Feb. 27, 2005

Well, I didn't follow the recipe exactly. I made minor changes that I thought would enhance the flavor to my preference. So, my rating would be unfair because I didn't truly try this recipe. I used about a 1/4 cup white cooking wine and 1/2 cup water - also added 2 cloves of garlic to onions. I will not make this again. I had a hard time getting the water to evaporate, it took longer than an hour. It finally did but there wasn't any carmalized onion left..only mush.

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Brandi

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Reviewed: Feb. 22, 2005

This recipe is outstanding and so simple. I followed the advice of a few other readers and used two onions and beef broth in place of water. It was a major hit, even with picky kids! Thanks Pamela.

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HeCooksToo?

Cooking Level: Expert

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Reviewed: Feb. 20, 2005

We used beef broth instead of water and less salt. This was a hit - my husband told me to keep the recipe and begged to eat the last piece. It's easy too!

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DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Jan. 31, 2005

I would use less seasoning salt and an additional onion. Cooking time took longer then stated. Thanks for the great recipe!!:)

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TINK75

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Maumee, Ohio, USA

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Reviewed: Jan. 31, 2005

This was a last minute idea, and I used 1/2 cup of white wine and 1/2 cup water, two onions and added garlic powder with the salt and pepper mix. The chops were done on time, the water/wine evaporated, the onions carmelized, and we all thought they were pretty tasty! I would make this again.

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MOMOF2WHOCOOKS

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Reviewed: Jan. 30, 2005

Good recipe. I'd read all the reviews and made many of the suggested changes. For me, the water called for evaporated in time (25 minutes) and I added more to steam mushrooms on top. Also sprinkled some chicken boullion crystals with water. Next time I would add some wine in with the water as well. For seasoning I used a mixture of Garlic Powder, Seasoned Salt, and Pepper in a shaker and dusted both sides as well as adding while reducing sauce. Also next time I would reduce the sauce for a bit first before adding the onions (They became a bit soggy.) All in all, a good recipe for something different to do with my usually grilled Pork Chops. Served with Roasted Brussels Sprouts recipe from this site (Didn't love that one) Thanks for the recipe, Pamela, and to everyone else for your tips and suggestions.

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JADYDANGEL

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Reviewed: Jan. 26, 2005

Theese are good, I seasoned them myself and also cooked with lid off and for at least an hour.

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LEAMRF

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Reviewed: Jan. 19, 2005

I added a lot more onions and used chicken broth. I had huge chops so I cooked covered for an hour, removed the chops, and let the water steam off. I did get tired off waiting so drained off about 3/4 cup of water. Tasty.

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JUDYSCOTT

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Ithaca, New York, USA

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Reviewed: Jan. 11, 2005

These were delicious and SO easy. They turned out very juicy and flavorful which usually doesn't happen for me when I'm cooking pork.

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DMILLER79

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Reviewed: Jan. 5, 2005

Wow, I was very impressed by these pork chops! At first it doesn't seem like it was going to work out, I was a little leary of the water (I did start out only using 1/2 cup, then added more when it evaporated. I also left the pan uncovered). In the end, the onions, pork and water made a lovely brown, flavorful sauce. I didn't use all the salt and pepper, just sprinkled it on both sides. My pork chops were super thick too, (about an inch thick) and they remained tender. Served this with Harvest Rice Dish from this site. A wonderful meal!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 29, 2004

I was a bit disappointed in this, insofar as it seemed to take forever for the water to cook down, and by the time it did, my onions were mushy. I just didn't really care for the flavor at all, but my husband did.

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Irlandes

Cooking Level: Expert

Home Town: Charlestown, Massachusetts, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Dec. 27, 2004

Delicious and easy - my chops were only about l/4" so I just browned them, then followed directions for the first 20 min of carmelizing. The chops were done by then so I kept them warm and followed what others did by not covering the pan, adding some sugar and carmelizing them more quickly that way. Will make again.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Dec. 21, 2004

Loved this easy recipe!! Will definitely make again and again.

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JDANGEL

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Reviewed: Dec. 20, 2004

This was tender and yummy, I wish the recipe had been more clear as to how long the cook time really was. The final step of cooking the water off is much longer than 20 minutes. I'm still not sure? I had to pull off the pan and pour the rest of the water out cause all my other side dishes were ready! But still easy for the end result!

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GINADJ

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Reviewed: Nov. 10, 2004

This is a winner! My picky DH gave it his thumbs up! Yummy and Easy...doesn't get any better than that! *~*Note: Cook with the lid off and add mushrooms and replace the water with beef broth!

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BaysChick

Cooking Level: Expert

Home Town: Katy, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Nov. 7, 2004

Everything was fine. Although, I HIGHLY recommend NOT using all that salt and pepper. They really detract from the flavor. It was spicy, TOO spicy.

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CARYSAMUEL

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Reviewed: Oct. 31, 2004

I'm so glad I read the reviews of others. Being a "new cook" they were of great help. The recipe is a great one that I will definitely do again & again! Easy but it does take longer than stated. I used less seasoning as others suggested & also used beef broth instead of water as well as 2 onions. I left lid on for first 30 minutes & then left lid ascew for what was last 35+ minutes to help keep chops REALLY moist & stewed but helped allow liquid to cook off a bit faster. Served with garlic mashed potatos & cashew green beans! GREAT MEAL for a beginner...my husband's words!! Thanks Pamela for receipe and gang for comments!!

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NEWCOOKCATHY

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Reviewed: Oct. 27, 2004

Nice and simple with good flavor. After I removed the chops and onion from the pan, I deglazed it with white wine and served the sauce over the pork chops & onions. It was very flavorful and dark brown. I think next time I'll do a half-n-half mixture of wine and chicken broth and reduce slightly to make more of a sauce.

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