UPDATE: I'VE BEEN ON A MISSION TO RE-TRY RECIPES I DIDN'T LIKE THE FIRST TIME AROUND (THIS WAS ONE OF THEM). THIS TIME I CHANGED THINGS UP A BIT. I SIMMERED ON THE LOWEST HEAT SETTING POSSIBLE, SUBBED BONE-IN CHOPS AND USED GUINESS STOUT / SWEET BABY RAY'S HONEY BBQ SAUCE. HUGE DIFFERENCE!!! THE KEY IS TO SIMMER LOW AND SLOW. THANKS! Meh. Both my hubs and I didn't care for these at all (which is too bad because prep is SUPER easy). I worked from home today. Chicago was hit with a TON of snow over the past 24 hours. Rather than doubling my already long commute, I stayed in (thanks boss!). During my lunch hour, I prepped everything and then around 4, I threw my chops on the stovetop to simmer. I used Bud American Ale, Sweet Baby Ray's hickory brown sugar BBQ sauce (my favorite!), Montreal steak seasoning and a plain 'ol yellow onion (but I bet a Vidalia / sweet onion would have been better...). My issue with this recipe is two-fold. For starters, my sauce was B-I-T-T-E-R tasting!!! I can see how using a good quality, dark beer might make this better. Lastly, I just didn't care for the texture of these. A couple hours of slow simmering was enough to significantly alter the texture in a way that didn't suit me (these tasted like slow cooked chops - which I have NEVER liked). Served with mashed potatoes (to sop up the sauce), coleslaw and cornbread, this was an "OK" meal. I don't have kiddos, but I can definitely say these weren't my "favorite." Thanks anyways, KissingCook! :-)
Was this review helpful?
3 users found this review helpful
UPDATE: I'VE BEEN ON A MISSION TO RE-TRY RECIPES I DIDN'T LIKE THE FIRST TIME AROUND (THIS WAS...