The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 17, 2009
This was so good, I used half a cup of wine for two chops plus 2 cups of sliced mushrooms half and onion and 5 cloves of garlic that I sauted prior to searing the chops.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 13, 2009
My grandfather's from Modena, and this is how we cooked a lot of our white meats, including pork. However, I do normally use olive oil, not butter. Just for fun, I tried this recipe instead. The butter does add a little more flavor, so I've started using a mix of both oils.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Nov. 1, 2009
Not as tender as expected but tasty. Ttry to thicken sauce next time, with small amount of milk and flour.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 9, 2009
Very delicious! My husband said that this one was definitely a keeper and my 1 year old son liked it, too.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 26, 2009
I made this on a whim, because I had fresh rosemary and this is what I decided to make with it. I was very happy with them. They smelled AMAZING while cooking. If I can figure out how to get all the flavor to infuse through the pork chop - they are 5 stars!
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Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 20, 2009
these are worth making again. easy and good.
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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 28, 2009
Would give this 3-1/2 stars. It was tasty but just needed something more. I seasoned the chops with salt and pepper before browning them instead of adding S&P to the sauce. I think I would reduce the butter to 2-3 tbsp. since the sauce was a bit rich. But I did love how the garlic caramelized in the cast iron pan.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 28, 2009
My husband and I both thought this was a tasty recipe. Next time I am going to try making it in the crockpot so that the chops will be super tender.
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Home Town: Ivesdale, Illinois, USA
Living In: Saint George, Utah, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 25, 2009
I made this as written, except that I added an extra clove of garlic. This is one of those recipes where the flavor doesn't penetrate the meat, so you definitely need the sauce/juice served with the meat. It was only okay in taste - nothing spectacular. Be careful not to overcook the chops. I had half inch chops that I only cooked in the white wine for about 5-7 minutes after browning.
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Cooking Level: Expert

Home Town: Seneca, South Carolina, USA
Living In: Canton, Michigan, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 29, 2009
The chops turned out very dry, and this was rather plain and flavorless. Nobody in my family liked it.
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Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
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Reviewed: Jun. 13, 2009
Nice and simple! I tripled the sauce, as I was making 9 pork chops - and I think I would double it for 4 to make sure there was enough. I would also suggest adding the salt nearer the end after your sauce reduces a bit - I didn't need as much as written, but that might just be my preference. Thanks for the recipe - a good, easy keeper!
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 3, 2009
Deliciously tender, flavorful and simple! A good, classic recipe. Thanks!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 20, 2009
Restaurant-quality dish and superior recipe prepared exactly as written. My comments: 1. Dried rosemary *does* work.(Fresh is always best, but my market was out.) 2. Using super-thick chops, I found that during the extra few minutes of simmering, as the liquid cooks down, small amounts of wine can be added without degrading the superb taste of the gravy. I served the pork with wild rice pilaf and, for color, a simplified ratatouille (red & yellow bell peppers, onion, tomato and minced garlic sauteed with grated Parmesan. Thank you, Stephanie!
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Cooking Level: Intermediate

Home Town: Barcelona, Cataluna, Spain
Living In: Anacortes, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 28, 2009
These are deceptive. When I first looked at the recipe, it was so simple I thought they couldn't be that good. Well, they are! My husband and I loved them. These will definitely be in our regular rotation.
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Cooking Level: Intermediate

Home Town: Enon Valley, Pennsylvania, USA
Living In: Clinton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 27, 2009
Excellent and very easy. I doubled the sauce and it was delicious on top of brown rice. My chops were over 1" thick, so I was worried they wouldn't be cooked through enough, but no worries there. I would like to try the variation with the onion and mushrooms next time. Reminds me very much of a Chicken Marsala for pork. Thank you for this wonderful recipe!
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Cooking Level: Intermediate

Home Town: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 30, 2009
The chops were flavorful and juicy. I didn't have any broccoli. So, I stir-fried green beans in the cooking liquid. I don't like green beans cooked with meat, but they were very good.
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Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 15, 2009
This is one of our family's favorite dishes. My 3-year old kept saying 'mmmm-good' at dinner tonight. I have found it better if I double the sauce ingredients. Otherwise it tends to get a little dry and we love having all the extra sauce to put on our rice, veggies and chops.
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Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 13, 2009
Fab!
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Cooking Level: Intermediate

Home Town: Brandon, South Dakota, USA
Living In: South Hadley, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 12, 2009
Wow, so good! I love quick and easy recipes and this is so tasty too. I had only three chops but increased the wine to one cup and it was plenty of sauce to pour over rice also. I omitted the salt because pork is salty enough. Used fresh rosemary and next time will add mushrooms as others have suggested. The sauce is so good! Thanks for sharing.
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Cooking Level: Intermediate

Living In: Concord, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 10, 2009
This is the best recipe I have ever used to make pork chops! The flavor of the "gravy" was amazing. Unlike a lot of popular chops recipes, the sauce didn't overpower the nice cut of meat! The one problem I did have was that towards the end of the cooking time, the pan gravy seemed to be drying out too fast so I added a little extra white wine. I loved it, so did my honey, therefore, this is my new default pork chop recipe!! Thanks
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Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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