Reviewed: Jan. 22, 2010

Take it easy on the seasoning salt. It was great, but too salty. I also made gravy with the drippings in the same pan. Outstanding!

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Reviewer:

shonalex

Reviewed: Jan. 18, 2010

Was in a hurry to find new recipe one night but didnt have an onion so I used lipton onion soup mix. To my suprise turned out great! Browned the chops like recipe said and added water and soup mix when they were done I thickened up the remaining soup/water with flour and it made an awsome gravy my husband said it was the best pork he ever ate.

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Reviewer:

amber w

Reviewed: Jan. 11, 2010

Very good recipe. I made two changes,Made the water apple juice and I added two apples to the mix and cooked them down to make a great apple onion sauce to cover chops on the plate. We loved it.I'll be making this again and again. Thank you for sharing.

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Reviewer:

redmancookin

Reviewed: Jan. 11, 2010

I took the advice of some of the others and used less salt/pepper and left the skillet uncovered for the second simmer. After I took the pork and onions out I made a bit of pan sauce with approximately 1/2 cup of white wine, 2 tablespoons of dijon mustard, 1 tablespoon of milk (didn't have any cream) and some garlic. I didn't measure it out though so it may need to be adjusted to taste. It didn't make much but a little went a long way and it went great with the pork!

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Reviewer:

kkg

Reviewed: Jan. 4, 2010

OMG WERE THESE JUST DELICIOUS!!!!! i was so sick of the same ol same ol way of making pork chops but these.....ME OH MY TAKE THE CAKE!

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Reviewer:

djkchompsmom

Reviewed: Nov. 30, 2009

One word. YUM!

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Reviewer:

Samantha

Cooking Level: Expert

Reviewed: Nov. 23, 2009

These turned out really moist and delicious. I followed previous advice and substituted beef broth for the water, but not sure I would do that again. It was a tad on the salty side - maybe reduce the salt? But they certainly were juicy and flavorful.

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Reviewer:

hlm

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Nov. 18, 2009

Easy is the key word here! The pork chops were very tender and juicy, something that is always a challenge with pork.

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Reviewer:

Keren

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Nov. 15, 2009

What a great way to enjoy pork chops! I've made this recipe five times in the last month, I like it so much! However, I believe the amount of water to add is variable, and near end of cooking pan may have to be uncovered to reduce sauce. Scrumptious!

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Reviewer:

Florida Girl

Reviewed: Nov. 6, 2009

This was fabulous when I made it tonight but I made a few modifications. The total cooking time ended up being closer to an hour than 45 min. I browned the chops, removed them then caramelized the onions, adding 2. t. of sugar & 1/2 t. paprika. Added back the chops, then used 1 c. of beef boullion (used the concentrated paste, Better Than Boullion). Simmered covered 20 min., turned then simmered another 15 min. Removed chops turn heat to high, whisked in a paste made of 2 T butter & 2 T. flour, let it bubble a couple minutes while whisking. Turned down the heat to a simmer, added the chops back in... spooning the gravy over the chops. Covered and simmered another 5 minutes. Placed chops on a platter, gravy in a bowl. Served with steamed new potatoes & green beans. Fabulous! Hubby was thrilled at the new addition to our menu.

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