Reviewed: Feb. 5, 2009

These were wonderful!! They were a little bit salty for my taste though so I would cut back a bit on the seasoning salt. Maybe it makes a difference that I used Lawry's because they are a bit saltier than most. But, still wonderful!

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SONSHINE1296

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 25, 2009

Before cooking this, my husband informed me that he only like shake n bake pork. Well, he loved this recipe! I liked it as well. I did as previous reviewers suggested and carmelized the onions with some white sugar and a touch of brown sugar as well. I was very happy with how everything turned out. Thanks!

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Meg

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Reviewed: Jan. 22, 2009

My husband and family loved these pork chops. Really delicious! Thanks!

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AngieHenegar

Cooking Level: Expert

Living In: Brandon, Mississippi, USA

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Reviewed: Jan. 20, 2009

I found this to be really salty. I think I may use 1 cup of apple juice or concentrated apple juice next time and add in some sliced apples.

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VCLI

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Reviewed: Jan. 15, 2009

good pork chops. nice and easy to make. Will make again.

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Blackbird

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

This did not turn out as good as I was hoping it would. It was just ok. I probalby won't make this again.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 11, 2009

Really good!

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bvalarie1

Cooking Level: Intermediate

Home Town: Spring Valley, California, USA

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Reviewed: Jan. 7, 2009

SO good!! We hardly ever make pork but this recipe was perfect for it...every time I make pork chops I will use this recipe! The only change I did was instead of water I used chicken broth!

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Shoppingbaby

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Jan. 4, 2009

Too much salt, pepper, and grease ruined the dish, particularly the Vidalia onions I used which tasted like a mouthful of salt. The only saving grace was that I used half the pepper and the pork steaks were an inch thick; otherwise, it would have been unbearable. I gave it a three rating because my kids and husband said it wasn't that bad--but they didn't eat the onions. I won't make this again.

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Brandy Brow

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Reviewed: Dec. 23, 2008

I followed the recipe, except I uncovered after 20 minutes and turned the heat on high to boil off the water. When 80% of the water was gone, I removed the meat and added 1 tbl brown sugar. Stirred until water was gone and onions were light brown. Added the meat back and warmed. Absolutely delightful dish!

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Jennifer H

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Reviewed: Dec. 14, 2008

My husband said this was the best pork chop recipe yet!!

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PIPERNICKI

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Reviewed: Nov. 23, 2008

What I love most about this recipe is all the ingredients are in the house all the time and it's SO easy to make! I had to add flour to the liquid to thicken it up in order to serve, however my husband requested that I make more sauce next time in order to have more to serve over the potatoes. So next time I think I will use a roux (or just flour) and more onions and water to make it into a gravy sauce.

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JENNR8ER

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Quantico, Virginia, USA

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Reviewed: Nov. 23, 2008

The best pork chops ever.

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hunterdandb

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Reviewed: Nov. 19, 2008

I made this recipe and it wasn't the best but it was ok. I substituted apple juice for the water. It made the meat nice and tender and it was a little sweet. I don't think I will make it again since I don't like pork.

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liz

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Reviewed: Nov. 17, 2008

Very good. I used two onions and after removing the chops, discarded 1/2 the liquid. Also added,as suggested, sugar to the onions. Sprinkled with garlic powder and left uncovered to carmelize. Will keep in my recipe box as a Goodie

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PSWEST

Cooking Level: Expert

Living In: Duluth, Georgia, USA

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Reviewed: Nov. 15, 2008

This was absolutely tremendous! There were only two of us so I made two pork chops with 2 onions. It was fantastic!

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sgunelson

Cooking Level: Expert

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Nov. 7, 2008

The chops are so tender and flavorful. They hold well the next day if you have left overs. I do recommend cracking the lid when you are reducing the sauce. It will take too long if you do not.

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NSFEVER

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Reviewed: Nov. 5, 2008

Excellent flavor combo with the pork & onions. The meat comes out very tender. I took past reviews' advice and cut back on the salt & pepper. I also added beef bouillon to the water to simmer. Also, after the meat finished simmering, I removed the meat and and most of the liquid and reserved it, then caramelized the onion by adding 1 tsp. sugar to the pan and cooked the onions with the sugar for about 5 minutes. Then I added a small amount of corn starch to the reserved liquid and put it all back together. Yummy!

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HNECKONE

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Reviewed: Oct. 31, 2008

Everyone always loves this dish when I serve it. My husband even begs for it. I've never had any problems, but I do add more onions because I like them ^_^

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sabigger

Cooking Level: Expert

Home Town: Croswell, Michigan, USA

Living In: South Lyon, Michigan, USA

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Reviewed: Oct. 30, 2008

It was a bit salty, I wish I had taken the pork chops out after they were done and added some sugar to the onions to get a bit of sweetness. i think this would make the saltiness a little less intense. I'll do this next time!

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Kerrie

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Easy Caramelized Onion Pork Chops

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