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Reviewed: Sep. 13, 2007

My boyfriend and I loved this recipe. I substituted white cooking wine for the coffee liqueuer and used lemon only because I didn't have an orange on hand.I served it over Lemon Thyme rice (from this site) and it was delicious.

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Wendy B

	Cooking Level: Intermediate Home Town: Plant City, Florida, USA Living In: Mulberry, Florida, USA
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Reviewed: Feb. 7, 2007

Very Good! I had to make a change because the oranges that I thought I had were gone (my son) so I added a little orange juice to the liquid. The sauce was very good. Tangy and a little sweet. Other than that, I followed the recipe and the chops were wonderful.

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IMASC


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Reviewed: Aug. 24, 2006

This recipe is really good, although the way it's written is kind of misleading, i.e. doesn't tell you the size of pork chops you should be using. Well in any case, I used a thin sliced pork chop and messed up on my first try, reason: I was cooking too hot and simmering way too high. The whole process took me about 15 minutes to complete, but if you are using a standard stove (i.e. dials from 1 - 9) you should use 5 to cook the chop brown on both side and then simmer at 1 or low for 5 minutes.

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Ausono


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Reviewed: Aug. 14, 2006

Not my favorite pork chop recipe, but very easy to make and clean up.

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JNC724


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Reviewed: Jul. 6, 2006

These were OK. The sauce was wonderful but the chops tasted bland. I doubt I'll make it again.

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Jen


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Reviewed: Feb. 12, 2006

I had my doubts when I looked at the recipe. I figured it would be amazing or awful. I was wrong on both counts. The chops were bland, nothing to write home about.

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Marc

	Cooking Level: Expert Home Town: Hollywood, California, USA Living In: Chatsworth, California, USA
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Reviewed: Feb. 1, 2006

I was really excited about this recipe but wasn't very impressed with the taste. I am probably going to add more Kaluha and some mushrooms to salvage the leftovers.

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Winelover813

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Porter Ranch, California, USA
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Reviewed: Jul. 31, 2003

Unfortunately this recipe turned out disastrously for me. I followed the directions, but apparently this is designed for thick pork chops. I had thinner ones and ran into some real problems. Although I left the heat on medium the entire cooking time, the liqueur scorched on the bottom of the pan and the whole thing was not edible. So make sure to try this with thick chops or be VERY careful!

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HIRSHEYBOLT


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Reviewed: Jun. 10, 2003

we had everything on hand but the lemon and rosemary, and it was still magically delicious! it's kind of like my favorite drink, a B-52, but with meat! *grin* Love it!

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geekgirrl

	Cooking Level: Intermediate Living In: Atlanta, Georgia, USA
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Reviewed: Mar. 10, 2003

We really enjoyed this recipe. I did not have coffee liqueur, so I used white wine instead. I have also used this recipe with chicken breast and it was very good. My children even enjoy it. Thanks for sharing Carol, this has made it into my kitchen recipe box.

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KRISIS7


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Reviewed: Jan. 9, 2003

I was suspicious when I read the recipe, but I had the ingredients on hand and gave it a try. I was pleasantly surprised at how delicious it was and my husband told me that I can make this again any time I want (high praise from him.) The only things I might change is to add a little more on the garlic, and use just lemon not orange slices to make the gravy a little more tangy.

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MAIORCACY


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Reviewed: Jan. 9, 2003

Very tasty. I actually ended up cooking mine in the over for 30 to 40 minutes (at 350) after browing the meat on the stove top. I drained the juices and then made the sauce with the corn starch after pulling it out of the oven.

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BLACKVELVETRAV

	Cooking Level: Expert Living In: Boise, Idaho, USA
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