Reviewed: Feb. 21, 2009

Simply outstanding!!

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Bubby

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Lake Geneva, Wisconsin, USA

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Reviewed: Feb. 21, 2009

Great, easy recipe to make. The pork chops were tender and tasty. My husband really liked them.

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Yvonne

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Reviewed: Feb. 18, 2009

I remember my mother making something like this and we really enjoyed it! I used 1/2 cup each ketchup, bbq sauce, shiraz wine and water. Seasoned chops with Montreal steak spice and added Worchestire sauce and 1 tbsp minced garlic with onions.

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the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

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Reviewed: Feb. 17, 2009

We thought these were awesome. I used Sweet Baby Ray's Sweet and Tangy BBQ sauce which worked out great. I used garlic pepper for seasoning the chops. Next time I would use another onion for a total of 3 because they shrink so much but they taste sooooooo good piled on top of the chops after simmering in all that sauce for so long. Wonderful recipe which will be made again. I'll bet you could do this in the crock pot with good results too.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Feb. 12, 2009

One of my husband's favorite dinners! I used a little all-season salt instead, a coors light (what was in the fridge) and winking lizard BBQ sauce. My husband says its all about the BBQ sauce you use. I usually let them simmer for 1.5-2 hours. Serve over white rice. A super easy, yummy dinner!

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Allie

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Reviewed: Feb. 11, 2009

Everyone loved these pork chops. They were so simple to prepare. Since I did not have any steak sauce, I just seasoned with salt and pepper. A real keeper.

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MARLESLIE

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Reviewed: Feb. 11, 2009

Not bad. Pork chops were very tender after 2 hours of cooking but sauce was nothing special.

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lbmom

Cooking Level: Expert

Home Town: Forest Hills, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: Feb. 10, 2009

The pork chops were awesome. The kids loved them I will definatly make these again and again!!!!

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Kristen

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

We all loved it. At first I wasn't sure about pork chops with BBQ sauce, but this was fantastic! I followed the recipe. I made no changes.

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DSRTDOMME

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Reviewed: Feb. 7, 2009

I wanted to try for shredded pork sandwichs so I used a pork loin and cooked it in a slow cooker. Needless to say it ended up with a lot of liquid, so I removed the gravy, shredded the pork and chopped up the onions then added back in enough liquid for flavor. Very, very good. Thank you for the recipe - will use again.

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Feb. 1, 2009

The pork chops were very moist and flavorful! The sauce came out a little to liquid for me so I added instant mash potatos to thicken it up!

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SWEETSUE98

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Reviewed: Jan. 30, 2009

This was very tasty, and could not have been easier. I followed the recipe exactly, using Rolling Rock Beer and Sweet Baby Ray's Original BBQ sauce. Really excellent! I'll definitely be adding this to my favorites. Thanks!

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Casey J.

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Reviewed: Jan. 28, 2009

Fantastic Recipe! We adjusted by just adding some more onions. My 2 year old loved it! I cannot wait to try it again with a pork loin in the crock pot with some potatoes! Thanks for sharing!

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Dragons Kitchen

Cooking Level: Expert

Home Town: Noble, Illinois, USA

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Reviewed: Jan. 28, 2009

I made this exactly as described, using sweet baby rays bbq sauce, montreal steak seasoning and sweet onions. The sauce was excellent and a keeper! My only problem was that my pork chops still were not tender in the center after 2 hours of simmering. Not sure if cooked too long or not enough? Too high heat or too low? Maybe I did not brown them enough? I'm not sure as I am new to making pork chops but they always seem dry. If anyone has suggestions, please post, as I want to make these again because I loved the sauce but need more tender meat (I used eye of round, bone-in pork chops). Great recipe!

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travlingirl

Cooking Level: Intermediate

Home Town: Wrightsville Beach, North Carolina, USA

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Reviewed: Jan. 27, 2009

This was delicious!! I also used Montreal seasoning, Heineken & for sauce I used Kraft "Honey" BBQ Sauce and a red onion I had in the cupboard. My youngest child thought it was a bit peppery so maybe a touch less seasoning next time. I did not measure how much, I just sprinkled liberally. I stabbed the meat with a fork before I sprinkled, once seasoned, I rubbed the seasoning into the holes with the back of a spoon. My family is very used to me experimenting at meal time and they were all pleasantly suprised, even my picky teenager who hates pork gobbled this up.

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Heather

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

A+ and 5 stars for this recipe. Be sure to use all of the onions called for as they cook down infact use as much onion as you can fit in the pan. I used the sweet onoins and it was fantastic!!

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Kris

Cooking Level: Expert

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Reviewed: Jan. 26, 2009

Really, really good, really, really simple, and really low in calories! My boyfriend loved it and has already said he wants me to make it again. I followed another suggestion and used bone-in pork chops, Guinness, spicy Montreal Steak Seasoning, added three cloves of chopped garlic, and I also used Bull's Eye Guinness flavored bbq sauce. I let it simmer for 2 hours and it was falling off the bone!

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April

Cooking Level: Intermediate

Home Town: Victoria, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 26, 2009

"steak seasoning" leaves a lot open personal interpretation. To me its worcestershire sauce and 2 tbs wasn't over doing it at all. Admittedly I did sprinkle them with Montreal Steak before browning. Threw in 1 tbs mustard, 3 tbs brown sugar, 2 tbs honey (since my bbq sauce seemed a little lacking in the flavor department) and replaced the beer with root beer. I used one vidalia and one red onion. All this went into the crock pot on low for 8 hours. As it turned out 6 chops were not enough for 5. My 5 and 8 year old boys ate 2 each asking if I could make it every night. Next time I will use a pork tenderloin and thicken the sauce with a little cornstarch before serving. The sauce was so good its still in the fridge to be served of rice later in the week for leftover and we were all eyeing the bread wanting to grab it to soak up the AMAZING gravy. This would also be great served on buns as pulled pork. YUM-O!!!!

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 25, 2009

I divided the recipe in half, and used thick-cut pork loin chops (perhaps this was a mistake). After 2 hours of simmering on the lowest flame, the meat was still pretty tough (still took some effort with a knife), but the sauce was delicious with rice. Overall I was pretty happy with this dish, though I think I need to dabble with a few changes. Thanks for the recipe!

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