Reviewed: Apr. 30, 2009

My hubby loved this, as did I! We will make this one again...it's a keeper.

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Reviewed: Apr. 28, 2009

Turned out ok, but seemed to be missing something. I stuck to the original recipe except I also added mushrooms. If I make this again I'll experiment with different spices in the sauce.

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Angelique

Cooking Level: Intermediate

Home Town: Marysville, California, USA

Living In: Sacramento, California, USA

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Reviewed: Apr. 26, 2009

Wow! Just so yummy. I had two 1"+ chops that really weren't very pretty to look at and this recipe turned them into a veritable feast! Really pretty Atkins compliant too...

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Lorraine Crenshaw

Cooking Level: Expert

Home Town: Conshohocken, Pennsylvania, USA

Living In: Horsham, Pennsylvania, USA

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Reviewed: Apr. 21, 2009

I love this recipe but love it more with a few tweaks:saute one onion until soft in olive oil, not butter, and a little saltbrown pork loin medallions or pork chops on both sides with s & premove pork to plateadd a few cloves of minced garlic for a minute or twosplash of white wine, cajun seasoning instead of paprika, and rosemary. cook wine down. Add sourcream, bay leaves, chicken broth and bring to a boil. turn down to low and add pork. Simmer until pork is cooked. I poor it over rice and its super good!

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Katie

Cooking Level: Intermediate

Living In: Foresthill, California, USA

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Reviewed: Apr. 21, 2009

My partners not a big fan of pork so i'm always trying to find new ways to convince him,this did the trick.This will definetly be a keeper!

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: Apr. 19, 2009

THIS IS MY FAVORITE PORK CHOP RECIPE!!! I usually make "Sour Cream Pork Chops" from AR but this recipe is faster and holds the pork chops better. SO FLIPPING GOOD!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 11, 2009

Would definately not try this again

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Carla

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Reviewed: Apr. 9, 2009

The whole family LOVED these!! I changed it up a bit by finishing the chops in a low oven instead of simmering on th stove. Will definately make again...and again...and again!!

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valberta

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Reviewed: Apr. 8, 2009

I'm struggling to find a recipe for pork chops that I love. This one came close and I will probably make again.

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Cris

Cooking Level: Expert

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Reviewed: Apr. 6, 2009

I was so excited to try this recipe with the awesome reviews, but was very disappointed with the sauce. It was bland and my whole family complained about it. I even went over the directions again to see if I made a mistake. I will not make again.

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Kim

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Reviewed: Apr. 6, 2009

yummy, yummy! Depending on what kind of pork chop you use, keep an eye on it so they do not dry out

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karen1960

Cooking Level: Intermediate

Living In: Crestwood, Kentucky, USA

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Reviewed: Mar. 30, 2009

My goodness, was this delish!! I added some mushrooms to it, but other than that did exactly as listed in recipe. I have already made it twice since finding it last month. This-is-a-keeper!!!

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JayandCams Mom

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Belleville, Illinois, USA

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Reviewed: Mar. 29, 2009

This could be just me, but I wasn't sure what kind/cut of pork chops the recipe calls for. I personally used boneless center cut chops and there's no way I needed to cook those for a whole hour. In fact, I cooked them to 160 degrees which took about 10 minutes! So I suggest you carefully watch the temperature so you don't overcook. I agree with another reviewer who brines their chops. It works! I do this EVERY time I make pork chops. This recipe is really great! The only thing I had to change was the bay leaf, as I didn't have any. So I threw in a pinch of sage and rosemary. Thanks for sharing!

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MizzKat

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 26, 2009

Excellent !!!!!!! Easy to make and tastes great. The only thing I added was mushrooms.

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Kathleen

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2009

Fabulous! As some others suggested, I added mushrooms with the onions and used 1/2 white wine and 1/3 chicken broth. There are just 2 of us so I only made 2 chops but kept the sauce amount as written and served the extra over mashed potatoes.

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BODIE358

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Reviewed: Mar. 23, 2009

taste soo good. I used the whole can of chicken broth and added a bit of rosemary after an hour of simmering I turned the heat up a bit til the juice evaporates to half

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hanie

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Reviewed: Mar. 23, 2009

This was so easy and everyone loved it.

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mom of 5

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Reviewed: Mar. 22, 2009

This is a keeper. I"m Hungarian & make Chicken Paprikas very similar to this & never thought to make it with Pork. Very good!

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pmj

Cooking Level: Expert

Living In: Lackawanna, New York, USA

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Reviewed: Mar. 22, 2009

This was really delicious. Everyone loved these. My family is full of picky eaters, but there were no complaints with this dinner. I will be serving this again. Thanks for sharing this recipe.

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tyger

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Reviewed: Mar. 19, 2009

OK, first of all, I have to admit I did not follow it to the "T". I went by other users suggestions and tips. BUT, for the most part, I followed it pretty closely, but the chops turned out dry, probably because my stove top is weird. BUT, I have to say, my daughter ate the sh** out of it and was LICKING the plate, and told me it was AWESOME. She is 7, by the way. She LOVED the sauce. It was an overall hit and I just need to learn to cook the chops so they won't be dry. It's an awesome recipe!!!

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