Reviewed: Jul. 7, 2008

My fiance LOVED this recipe... he likes his food very plain... as in no veggies or anything... just meat and a sauce with some sort of veggie side dish. Anyway, the flavor was great and I did simmer the chops in the sauce for the hour to make them more tender. One word of caution... the

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Jenny5252


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Reviewed: Jun. 26, 2008

Wow. I have been searching for something different to do with pork chops, and i came across this recipe. It is so delicous! my picky eight year old son even asked for seconds! I didn't change a thing, it's perfect the way it is. Thanks for the wonderful recipe.

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Dana Michele

	Cooking Level: Expert Home Town: Bethlehem, Pennsylvania, USA
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Reviewed: Jun. 24, 2008

This is a great recipe. My family loved it and I will make it again. I like my sauce thicker and more of it so I used more chicken broth and sour cream, and then thickened with cornstarch. This is a great recipe for those that need gluten free. Just be sure to use gluten free chicken broth. This tastes like a recipe I used to use with cream of chicken soup, but can't use anymore due to Celic Disease. Thanks so much.

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Amy

	Cooking Level: Expert Living In: Fairview Park, Ohio, USA
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Reviewed: Jun. 18, 2008

I used a couple of shallots instead of onions, and ended up taking them off the stovetop after 30 minutes (they were still a little tough for my taste). Next time I make this receipe I'll have a side of egg noodles.

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Jennifer

	Cooking Level: Beginning Home Town: Enterprise, Alabama, USA Living In: Montgomery, Alabama, USA
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Reviewed: Jun. 18, 2008

i am still eating and can't wait to review. this was delish! I took others suggestions and put a large portion of cajun spices and a splash of white wine. it was a great gravy, no corn starch needed. i mashed some potatoes with chedder cheese and poured the gravy and chops right on top. YUM YUM.

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Laura Beth

	Home Town: Geneva, Geneve, Switzerland
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Reviewed: Jun. 16, 2008

This was delicious. I added mushrooms and a few dashes of cayenne pepper.

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medrewiske

	Cooking Level: Beginning Home Town: Milwaukee, Wisconsin, USA
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Reviewed: Jun. 4, 2008

This was terrific, I thought I was eating in a restaurant! I did follow the advice of some other reviewers, 3 bay leaves, put back in the onion and garlic to cook with the pork chops. Also, I thickend with cornstarch and chicken broth before adding sour cream! It was the best, we loved it! Thanks for sharing, and my son is going to take the recipe back to his roommates at school to make it for them also. ;)

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ECHOQUEEN

	Cooking Level: Expert Living In: North Providence, Rhode Island, USA
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Reviewed: May 25, 2008

I made the recipe just as it was written, and the chops and sauce were fantastic! I liked the sauce so much I'll double it next time and use as gravy. Thanks for the good eats!

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Jtms


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Reviewed: May 25, 2008

Love the sauce for this recipe. I have made it 2 times. I think I will try it on chicken next time.

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mom24

	Cooking Level: Intermediate
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Reviewed: May 20, 2008

Great recipe. Great sauce. Always a hit.

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kmwestgate


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Reviewed: May 19, 2008

I made these tonight and everyone loved them. My husband ate a ton of it and it was the first time my 2 year old has eaten pork. We had them with mashed potatoes and the extra "gravy" worked well on them.

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JLMURDO


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Reviewed: May 14, 2008

Great taste, easy recipe! I didn't have onion so I substituted celery. I did not have time to cook the chops the full hour so they were a bit tough but that is not the recipe's fault. I added about 1 tsp of corn starch in about 3 tbsp of cold water to thicken a little.

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rakboz

	Living In: Chesterton, Indiana, USA
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Reviewed: May 11, 2008

This was very good. I used 3/4 chicken broth and 1/4 white wine. I did have to add more broth as the chops cooked and it appeared there wasn't enough liquid. The sauce could have been a little thicker so next time I will thicken it with corn starch. Had thinner, boneless chops so I cooked until they reached 160 on the thermometer but they were just a little tough. Served with egg noodles and glazed carrots. Definitely would make again. Thanks

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Lil Deb

	Cooking Level: Intermediate Home Town: Chicago, Illinois, USA
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Reviewed: Apr. 26, 2008

AFTER BROWNING THE CHOPS, I MADE THE SAUCE AND BAKED IN 9X13 PAN (POURING SAUCE OVER CHOPS) for 1hr covered with foil (@350) and spinkled more paprika over chops for color and baked an additional 15min uncovered.

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Cristina Bec


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Reviewed: Apr. 22, 2008

This made awesome chops! I did use butterfly porkchops and didn't need to trim the fat but I did leave the onions in the pan for the entire hour that the meat cooked. They were so tender that we didn't need a knife. A big hit with my kids who are only 5 & 6. Definitly a do again and again.

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Anna


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Reviewed: Apr. 19, 2008

thanks clyde - wonderful recipe. did use 1/2 the paparika though cause we're not big fans of that spice.

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rere

	Cooking Level: Intermediate Home Town: Kingston, New York, USA
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Reviewed: Apr. 10, 2008

I was never a big fan of pork chops-until I found this recipe. Yum! I did use thin cut chops-so they were ready in 15 minutes and substituted Cajun Seasoning for the paprika. I just tweeked with the sauce until it reached our desired consistancy. Thanks for sharing such a tasty recipe. My husband is already asking when we will have it again.

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tiffscookin

	Cooking Level: Intermediate
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Reviewed: Apr. 9, 2008

This is a great dish! My entire family loved it. Thank you!

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Rose

Cooking Level: Intermediate

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