Reviewed: Oct. 16, 2010

Substituted white wine for the sherry and salted to taste. After browning both sides of the meat, I simmered for 20 minutes with the sauce. The meat was moist and the sauce was flavorful. Family liked it.

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Reviewer:

holtax

Reviewed: Oct. 9, 2010

The sauce turned out very bitter and very thick. My step-daughter wouldn't even eat it! I was quite disappointed.

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4 users found this review helpful

Reviewer:

Ari Lin

Cooking Level: Intermediate

Home Town: Woodbridge, Virginia, USA

Living In: Fort Collins, Colorado, USA

Reviewed: May 2, 2010

This was a tasty recipe. I served the pork chops over rice with green beans and blistered cherry tomatoes on the side. I used the full amount of ketchup and found it to be OK.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Jun. 6, 2009

This is a delicious way to prepare chops.I used the advise of others and use half the ketchup. I also made a few other alterations. I add 1/4 cup more sour cream,a few more dashes of worcestershire, 1 Tbls of paprika,1 tsp of minced garlic and 1/4 tsp of onion powder,also I garnished with fresh chives. This recipe is a winner in our home. It was requested again already. I will try this recipe with chicken thighs next time!!

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9 users found this review helpful

Reviewer:

melissa.507

Cooking Level: Expert

Home Town: Apple Valley, Minnesota, USA

Living In: Kilkenny, Minnesota, USA

Reviewed: Mar. 11, 2009

We did not like the flavors in this. Maybe because I used cooking sherry instead of dry sherry.

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Reviewer:

A cook in Houston

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: Jan. 25, 2009

This turned out great! It was a hit at my house. Doubled up the paprika because i used sweet paprika...also mixed ketchup with fresh tomatoe sauce. I used fresh cream instead of sour cream which is difficult to find in Mexico. All in all it was a grand hit. I served them over spaetzle (german noodles).

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Reviewer:

Acapulco Tanja

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Acapulco, Guerrero, Mexico

Reviewed: Jan. 1, 2009

Good, the family liked it, but I was a little annoyed that the breading didn't stick well after the simmering of the sauce. I also did not cook for an hour, in fact my sauce started to dry out/thicken too much so I add some extra water. I will probably make it again, but maybe not with the breading as it seemed to be a waste of time.

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Reviewer:

MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

Reviewed: Dec. 22, 2008

The pork chops came out tender. My husband *loved* the sauce and poured it over his potatoes.

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Reviewer:

generationx

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 26, 2008

This was the most tender pork I've had in a long time. Didn't care much for the sauce though. Used tomato paste instead of ketchup and it gave the sauce a strong tomato taste. I also added the sour cream when the recipe called for it instead of waiting until the end, and it kind of curdled. I think I may make this again sometime with some changes.

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Reviewer:

irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 21, 2008

My kitchen was somewhat unequipped for this recipe, but I went ahead and made it with a lot of substitutions. Bear that in mind when reading my suggestions, because they may be the result of my swapping ingredients. More paprika would definitely be good, and I also ended up making extra sauce and still having it cook down a little too much. I'd keep an eye on the sauce as you simmer. Onions and mushrooms are a great addition, as other reviewers have said. I will definitely put in a lot more onions next time. Cooking them a bit, then simmering them in the sauce gives them a great flavor and adds a lot to the pork. All in all, a very good recipe that I think will be great as I tinker around with it some more.

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