Reviewed: Jun. 19, 2009

Wonderful simple recipe. Had my doubts when I first viewed it, but followed the amounts as printed. The only change being that I browned the chops first - always do because this is how we like them. Lots of flavor here if cooked properly. Thanks for submitting

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 17, 2009

These chops are wonderful! I was looking at several different recipes and chose this one b/c of the + reviews on tenderness. There is no exaggeration, they were so tender and delicious. I added garlic powder & pepper b/c we put it in everything we eat. Everyone loved them. My sister even wanted the recipe and she doesn't like to cook! Thanks Tami

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Penn

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Reviewed: Jun. 14, 2009

Good in terms of texture; not dry at all. However, will try to enhance the flavor in the future.

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ShastaDean

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Reviewed: May 25, 2009

I didn't have any onions in the house so I used onion soup mix instead of just water. I also cooked on 300 for an hour and then 400 for 30 minutes. This was by pure accident because I didn't read the directions correctly. :) But it turned out great! They were tender and delicious!

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dana

Home Town: Dickson, Tennessee, USA

Living In: Antioch, Tennessee, USA

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Reviewed: May 18, 2009

For those afraid of using too much seasoned salt, try an unsalted spice seasoning mixture so that you can add the spice without the salt. Then, everyone can salt to taste. A very good recipe to prepare and forget...until its ready to eat.

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Susan The Bread Baker

Cooking Level: Professional

Home Town: Grapevine, Texas, USA

Living In: Muenster, Texas, USA

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Reviewed: May 16, 2009

This recipe has become a standby for me! The key is using lots of seasoned salt. I use boneless chops and bake for 1 hour at 400, then 1 hour at 300--so tender you don't need a knife! Try replacing the water with dry white wine. I've even forgotten the liquid, and they still turned out great. I always serve with mashed potatoes.

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Marsha

Cooking Level: Expert

Living In: Mequon, Wisconsin, USA

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Reviewed: May 12, 2009

This recipe has now been made many times and it is perfect everytime! I have used bone in thick cuts and boneless and they are all super moist and delicious. I do the recipe as written, and then the last few times have added a package of fresh mushrooms to it. Awesome!! Thanks SO much Ed for my go to, never-fail, pork chop recipe.

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JenniferM

Cooking Level: Beginning

Home Town: Frankfort, Kentucky, USA

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Reviewed: Apr. 17, 2009

This is a very good recipe, yet so simple. I only made half the recipe. I had 4 chops and 2 large onions. I placed them in the crockpot on low before I went to work. I came home to some very moist chops. It smelled so good in the house. I didn't put any liquid in the crockpot-probably should have added the 1/4 cup. I put most of the onions on the bottom of the pot and a few on top of the chops. The onions on top of the chops were very dark. They should have all been together.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Apr. 6, 2009

I made this for supper yesterday. I used an entire package of onion soup mix, but I took the onions out and rubbed the soup seasoning into the chops. Then I seasoned with black pepper, garlic powder and poultry seasoning, skipping the seasoned salt altogether. I poured the dried onions from the soup mix on top of the chops, then smothered the fresh onions over all. This was absolutely delicious! I will use the method of cooking for chops with other seasonings. I am anxious to try it with barbecue sauce.

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dgwdsmith

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Reviewed: Mar. 31, 2009

I followed this to a t except for the season all..I just used salt pepper and other on hand spices such as minced garlic. It came out bland and chewy and the onions did not brown at all. I made a gravy with the juice to add some flavor. Helped a bit.

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laura5402

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Reviewed: Mar. 24, 2009

This was surprisingly good and very easy. Will make again. I used boneless pork chops that were on sale. Lined a Corning casserole dish with half the sliced onions. The pork chops fit in a single layer over that and then sprinkled in steak spice, fennel, sage, and ground coriander. Covered that with rest of onions and the water. Put the glass lid on and baked as directed. Served with mashed potatos and caesar salad.

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SUE_ZIGGY

Cooking Level: Intermediate

Home Town: Ste-Rose, Quebec, Canada

Living In: Westmount, Quebec, Canada

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Reviewed: Mar. 11, 2009

I was skeptical at first and was surprised when these actually turned out quite tender and flavorful. I turn to this recipe when I want something that doesn't take a lot of effort to make.

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Shannon Goyda

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Reviewed: Mar. 2, 2009

We love this recipe at my house!

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klhicks

Cooking Level: Intermediate

Living In: Ashby, Massachusetts, USA

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Reviewed: Feb. 18, 2009

eh these were okay.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Feb. 16, 2009

Oh yeah, this is good. Used cajun seasoning, hot but excellent. Makes excellent pan gravy too (See D's Skillet Gravy on this site). You could use any seasoning you like.

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Denise MN

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

Fabulous! I used wine (dry white) instead of water and added some fresh rosemary while roasting. The meat falls right off the bone. The only complaint in my household was that I didn't make enough!

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Allison DiGrezia

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Reviewed: Feb. 9, 2009

Instinctively, I knew 1.5 hours is a LONG time for pork chops. I used a digital thermometer and it only took 30 minutes to come up to 160F in a 400F oven. I used boneless chops in a covered baking dish. Next time I'd like to try caramelizing the onions under the broiler.

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Feb. 7, 2009

I made this recipe for my husband, and he enjoyed it very much. I cut up some potatoes and added them in, as well. Thank you for sharing!

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Tangerine Lipgloss

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Reviewed: Feb. 4, 2009

I followed the recipe exactly and i was pleasantly surprised with the moist, tender and flavorful chops i got. It may be tempting to add other spices but they really don't need it. My husband doesn't like pork chops and he loved these.

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cheryl

Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA

Living In: Dover, New Hampshire, USA

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Reviewed: Jan. 21, 2009

FANTASTIC! So tender you didn't need a knife. The cooking time is correct even if your pork chops are thin. I used Italian seasonings and Worcestershire sauce. The onions were fabulously carmelized and I will increase the amount the next time. No more dry pork chops for us. This is a definite keeper.

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