Reviewed: Jun. 18, 2009

Really delicious! I followed another reviewer's advice and added a tsp of sugar to my onions while they caramelized. This was so easy to make...I will be making it again and again!

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ZEPHYLOQUY

Cooking Level: Expert

Home Town: Singapore, Central Region, Singapore

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Reviewed: Jun. 12, 2009

Chops turned out great. Mine were very tender. Followed recipe for the most part. I had trouble carmalizing the onions, but I think that is because I just don't do it that often. Very good, will do again, great lunch the next day also.

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MotherT

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Reviewed: Jun. 9, 2009

This is my kind of recipe! SO easy and very good! I followed the recipe exactly this time (with the exception of taking off the lid for the second simmer and turning up the heat). However, we'll use a little less pepper next time and more onions. It's been a LONG time since having a pork chop this tender!

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Aimee S.

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Reviewed: Jun. 3, 2009

I doubled this recipes in 2 seperate pots since the loin chops were large i had to.... i added to much water but drained it mid way and it still turned out beautifully and so easy to make...the family raved.

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: May 27, 2009

I love this recipe and I personally don't like pork chops, but these just sounded so moist. And.... they are. I did follow a few suggestions from other reviewers. I used beef broth instead of water, I used 2 vidala onions and I added already sauteed mushrooms at the end. In fact I'm making this for my second time right now. They turn out very flavorful and moist.

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poochsgirl

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Reviewed: May 21, 2009

These were so delicious. They did need to be uncovered midway through though. I just added a clove of minced garlic, and paired it with some rice with rosemary, and man, was this amazing.

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Laura

Cooking Level: Expert

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Reviewed: May 19, 2009

I've made this twice and it came out nicely both times. Once was with chicken instead of pork. Both times I used cajun seasoning because I was out of seasoning salt, and used chicken broth instead of water. It wasn't a favorite but it went over well and I will make it again.

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shells

Cooking Level: Beginning

Home Town: Wickford, Rhode Island, USA

Living In: South Kingstown, Rhode Island, USA

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Reviewed: May 6, 2009

Very good stuff...and easy! I used chicken broth instead of water. Two onions instead of one. Added garlic and only used a touch of salt and pepper. Husband loved it!

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Cathy

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Reviewed: Apr. 22, 2009

Excellent chops, and very tender. I recommend leaving lid off for second part as there is alot of liquid, unless you want to make a gravy as in previous reviews. I didn't read about the brown sugar until after I made it. I will try it next time.

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Trish

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Reviewed: Apr. 14, 2009

This recipe was so tasty & so easy!! My husband gave this recipe two thumbs up! I followed the recipe exactly and loved it. I will be making this again soon.

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ultashopper

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Reviewed: Apr. 4, 2009

Fabulous!

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cgillem

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Reviewed: Mar. 30, 2009

The method to this recipe is amazing! My husband and I love black pepper, but I must say that I will reduce the amount of pepper I use next time. I didn't have seasoning salt so I made my own: 3T Kosher salt 1T Paprika 1T Celery Salt 2t Garlic Powder 1t Onion Powder or crushed dry onion 1/2t Cayanne Mix together, and store in sealed container. This recipe opened my eyes again to the world of pork, thanks so much!! I will definitely make this again and again.

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Nikkabella

Cooking Level: Expert

Home Town: Ephrata, Washington, USA

Living In: Dupont, Washington, USA

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Reviewed: Mar. 22, 2009

Loved them! I've made them many times. Sometimes used thinner chops, sometimes thicker, the thicker dont retain as much juice. The thinner dont work too good either. So 1/2 inch is perfect. I patted them with a bit of flower and used half butter half oil on pan to brown them nicely.. the flower sowrked well to retain juice- i got that hint from this website.. anyway, loved them- my whole family did

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ILaura

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Reviewed: Mar. 18, 2009

I liked this recipe. I use this when i need to make dinner and don't feel like it. heheh its very easy and I don't need a bunch of ingredients. I don't drink wine but my mom and Mother in law do. After they leave i always have some left in the bottle so i substitute the water for white wine. This gives it a nice flavor. I will put some chopped garlic in with the onions as well. The to top it off I serve it with a vegi and brown rice so I stay on the healthy side. Husband loves it!

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91302

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Reviewed: Mar. 5, 2009

I wish I would have read the reviews before I made this. It did not have much flavor and my pork chops were really tough. I definitely think it needs to cook longer. The onions didn't caramelize either. I think with some work it could be really good.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 2, 2009

When I made this, I had to add more water than indicated. However, it was still really delicious!

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Jenicles

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Reviewed: Feb. 28, 2009

I really enjoyed the ease of this recipe. It hit the spot. I used McCormic's Steak seasoning on both sides of the chops and then cooked as directed. It turned out wonderful. I didn't even need a knife to cut the chops with they were that tender. I made a gravy out of the juice and onions and it was a big hit! I am definitely going to be making this a regular dish at my house. Thanks for sharing.

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VIXEN92373

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Reviewed: Feb. 19, 2009

These were super tasty! Had them for dinner a couple nights ago. Used extra thick boneless loin chops and subbed canned beef broth for the water. After cooking, removed the chops and onions, drained off most of the liquid, then whisked in some flour to make a roux, added the reserved liquid and the rest of the can of broth and made a gravy to go over the chops. I only made 2 chops and there were plenty of onions, but I'd at least double the onion for more servings. Served this with garlic parmesan mashed potatoes. Will definitely make again.

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rosyshell

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Reviewed: Feb. 8, 2009

Really good meal. Family loved it!

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japricess

Cooking Level: Intermediate

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Reviewed: Feb. 7, 2009

This recipe ROCKS. My guests loved it. I only had half of an onion on hand so I made some modifications. I added a tablespoon of minced garlic to the oil before the browning process. I also added 1 beef bullion cube to my 1 cup of water and about a teaspoon or so of cornstarch. I skipped the second addition of salt & pepper as I tasted my sauce right before that and it already had excellent flavor. I also left the cover off after about 20 mins and maintained a good amount of what turned out to be a gravy. Served this with mashed potatoes--EXCELLENT!!

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Louis

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Easy Caramelized Onion Pork Chops

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