Reviewed: Sep. 19, 2008

I followed the recipe exactly, which is probably where I went wrong. WAY too much onion and WAY too much paprika. Could have used more garlic. I wouldn't attempt again when there are tons of great pork chops recipes out there.

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Aug. 26, 2008

This was excellent! This one's going on regular rotation! I made very slight changes: I went with a 75%/25% mixture of chicken broth and white wine. I warmed the mixture in the microzapper and let the bay leaf float in it. I used half butter and half bacon drippings to prevent burning. Quickly sweated the garlic and onion, spooned out from pan, leaving the flavored oils. I cooked the pork chops until an internal temp of 140 degrees (about 10 minutes), plated, and covered with foil and a towel while I finished the sauce. Then deglazed the pan with the broth mixture. Put the garlic mix back in and added the spices. I did reduce the amount of paprika to about 1/2 tsp, added the salt & pepper to taste at this point, added a big pinch of cayenne. Let it reduce, cooled, added the sour cream and served over mashed potatoes. Oh yeah, mashed potatoes are required! You don't want to lose all that sauce! Thanks for offering it to us!

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jenny662

Cooking Level: Expert

Home Town: Pennsauken, New Jersey, USA

Living In: Gulfport, Mississippi, USA

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Reviewed: Aug. 20, 2008

Absolutely Fabulous!! My Hubby's only complaint was I cut the recipe down and there were no leftovers. Next time I'll make the full 6 servings. I too used Smoked Paprika and it really put this one over the top. I served some of the sauce over homemade mashed red potatoes. Delish... Clyde, Thanks so much for sharing!!

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Jomendy

Cooking Level: Professional

Home Town: Memphis, Tennessee, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Aug. 7, 2008

This recipe is delicious! My whole family loved it so much. It is so easy and very affordable.

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Keisha

Cooking Level: Expert

Home Town: Madisonville, Kentucky, USA

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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: Intermediate

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

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Sacramento, California, USA

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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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