Reviewed: Mar. 2, 2009

My husband thinks the only way to prepare pork chops is to fry. I showed him this recipe and ask him if I made it would he eat it and he finally said yes, but I could tell he thought it would not be good. I made Pleasant Port Chops tonight and after he had several bites, he said several times during the meal, "everything is so good". I did not add wine but I did take someone's advice and crushed some Rosemary into the onion/garlic mixture. Next time, and I think I can safely say there will be a next time, I will not chop but slice the onions. I think the presentation will be better and you will not have some overly browned bits of onion that can be so bitter. Otherwise, I would not change this recipe. It is quick, very yummy. I used bone in Loin chops about 1 inch thick and they were so tender after 1 hour of simmering. For the person who thought it salty, check your broth and other ingredients before adding salt yourself. The Nutritional numbers are very good. Thanks for sharing this recipe.

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Mary C.

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Reviewed: Mar. 2, 2009

Great Basic Recipe. I used six boneless pork chops but didn't trim the fat since most pork now is rather lean. I took another cook's advise and added 1/2 cup of white wine (it will tenderize the pork). The sauce was a little bland so I added maybe a cup of chopped mushrooms and thickened it with tbs of cornstarch mixed with a bit of water. Nope. That's not it. So, then I added two tbs of Dijon mustard and a tsp or two of tarragon. Bingo! Tasted great. Just a note: I think it's great how we all take a recipe and tweek it here and there. It's how we learn from each other. So all those whiners out there...shut up.

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Bizzy Bee

Cooking Level: Professional

Living In: Portland, Oregon, USA

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Reviewed: Mar. 2, 2009

Quick easy sauce. Brine your pork chops first to get moist pork chops

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IRVCHEF1

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Reviewed: Feb. 26, 2009

This is my families favorite way to make pork chops. I have made it twice now and I have not really altered the recipe. I served it with brown rice instead of noodles this time. My one comment is that I did not end up with alot of liquid to reduce..in fact I had to add liquid in it to make it not be so strong.

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JANER60

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Reviewed: Feb. 26, 2009

Very good. Has a nice change in flavor. Will use this in the future.

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jenejohn

Cooking Level: Professional

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Reviewed: Feb. 24, 2009

I am giving this 5 stars just for the sauce! It was so good! I did add rosemary and a splash of white wine. The pork chops were a little dry so next time (because there will definitely be a next time) I am going to cook the pork chops for a shorter period of time. This is easy but tastes like you slaved for hours! My kinda recipe!

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FASTCOOKIN44

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Feb. 20, 2009

Great recipe. I served it over rice with steamed carrots and the whole family ate it right up.

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a full house

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Reviewed: Feb. 20, 2009

Loved it. Quick and easy.

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imklady

Cooking Level: Expert

Home Town: Pelly, Saskatchewan, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 15, 2009

I am giving this a five, even though I did make some changes, and when I make it again, I will make some different changes - the concept was great! My only problem was that the chops were a little tough, but I only had chops that were at least 1 inch thick - next time I will try thinner chops. Otherwise the only changes I made were to use thinly sliced onions instead of chopped, and seasoned the chops with Creole seasoning (from this site), and then used about 1/2 tsp. smoked paprika at the end. The flavor was absolutely wonderful - and easy enough to do for a weeknight meal. I served this with garlic mashed potatoes (lovely with the sauce poured over), steamed sugar snap peas, and a salad of butter lettuce with the Maple-Balsamic Viniagrette from this site. A memorable meal!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Feb. 10, 2009

This is a good recipe. I made a few changes really only do to cooking equiptment and the fact I didn't want the extra steps. First thing I changed was that I sliced the onions because of others complained of a salsa texture. I didn't remove the onions from the pan when I browned the chops, or drain the fat. I thought that would loose to much flavor. I added 1/4c cream, and 1/2c water to the broth b/c my pan was so big i was afraid I would not have enough liquid. Then I added the chops back in and "basted" every 10 minutes. I did have to add cornstarch but only because the extra liquid I added I am sure. The best part was b/c I did not remove the onions they got so soft and just melted into the sauce. MMMMM so good every one loved it. Besides the minor adjustments I made I will not make any more! I had to take another pic b/c the others did not do it justice...hope it gets accepted!

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oneandonly

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Reviewed: Feb. 8, 2009

I was looking for something different to do. I looked on allrecipes and found this one. I made it for my family and they LOVED IT! They ask for it all the time.

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BEANIEREESMOM

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Reviewed: Jan. 30, 2009

I was skeptical about making this after reading the first page of reviews, being a very finicky eater, however i did make them and was not sorry. These chops are delicious. For those of you who said they were bland and had no taste, you must not have taste buds!!.. The only different thing I did was add another clove of garlic otherwise I followed the recipe to the T. Thanks for sharing this one !!!

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Snobird

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Reviewed: Jan. 29, 2009

We have made these twice. I thought that they were a little salty, but my hubby loved them. We are not a big fan of pork chops usually, but these have a unique flavor and they kept their moisture. I guess that I would make them again if requested...

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jbean

Cooking Level: Intermediate

Home Town: Oxford, Michigan, USA

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Reviewed: Jan. 25, 2009

This was excellent. I followed the directions up to the point of simmering the pork chops in the chicken broth for an hour. At that point all of the broth was gone even though I covered the pan. I almost decided not to make the sauce at this point because I was afraid I would mess up the recipe for it. But I decided to measure out 1/4 cup of broth and added the paprika, onion/garlic, and sour cream. It was awesome. The sauce leaves a very pleasant after-taste in your mouth.

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Ash1es

Cooking Level: Intermediate

Home Town: Stevens Point, Wisconsin, USA

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Reviewed: Jan. 24, 2009

We were looking forward to this dish since the reviews were so good. This was not a hit with our family. The sauce was not flavorful and the meat was not seasoned enough.

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Chris H.

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Reviewed: Jan. 23, 2009

The taste of those was soo good. I don't know why, though, but I can't produce tender chops! Maybe it's the cut I buy but they were still tough after an hour. However the gravy was sooo good. I'll keep trying with different cuts of pork. Thanks!

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lsimon99

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

So many good reviews, I was looking forward to trying this...neither my husband or I cared for these at all. The paprika seemed very overwhelming. :(

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jcmeade79

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Reviewed: Jan. 8, 2009

I had high hopes for this reciped but it didn't go over very well. Nobody really liked it much (husband, 5 & 2 year old). I only cooked the pork for 30 minutes and it was tough. I don't think it would have become more tender if I cooked it more, but I may be wrong.

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CMDOUGHTY

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Reviewed: Dec. 21, 2008

Easy to make and tasted great. I used Swanson's Herb Broth, it added the perfect seasonings.

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Susan

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Reviewed: Dec. 20, 2008

Very good, my husband liked it and we will make it again. I didn't have any sour cream but did have a little heavy cream left over from Thanksgivng. We also added mushrooms.

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ar4stall

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Pleasant Pork Chops

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