Reviewed: Nov. 6, 2009

This is SOOO GOOD! First let me say I don't use the "Cream of _____ soup", instead I use AR's Homemade Cream-style Soup Mix. I also used chicken broth to boil my rice. Other than that, I followed the recipe and this is now my favorite pork chop. The whole family loved it and we had no leftovers.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Oct. 7, 2009

The house is smelling good! I chopped onion and garlic, as I do not have any mushies. I poured in about a 1/4 C of Pinot Noir. it's simmering now for 30mins. Serving stir friend green beans and a brown and wild rice medley. Thank you Uncle Bens :-D

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Laurie

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: New Castle, Colorado, USA

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Reviewed: Oct. 3, 2009

FANTASTIC! LOVED LOVED LOVED... I don't like plain rice, but served it over rice-a-roni 4 cheese creamy rice and LOVED it!...the only difference is I use chicken broth in almost any recipe that calls for water (where appropriate) just to give it an extra depth of flavor!

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Kansas555

Cooking Level: Intermediate

Home Town: Ellijay, Georgia, USA

Living In: Warrensburg, Missouri, USA

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Reviewed: Sep. 8, 2009

this dish was amazing. one pan and you're done...added pepper and seasoning salt to chops to add more flavor but other than that DELICIOUS!!

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keekee

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Reviewed: Aug. 13, 2009

This was OK. I used white wine to de-glaze the pan instead of water, according to lots of reviewers. I liked the sauce, so I might try this with boneless, skinless chicken breasts next time. We felt that the pork chops turned out too tough and dry.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: Jun. 22, 2009

This recipe is great and easy. Basically followed the recipe with the exception of using chicken broth instead of water (and added about 1/3 cup to mixture). Used 4 lean boneless pork chops instead of 6 and the sauce was perfect in proportion to meat. Served it over yellow saffron rice. Crowd pleaser! Will definitely cook again! Thanks for posting such a tasty recipe!

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KJones8

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Reviewed: Apr. 5, 2009

Wonderful! Everyone raved.

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2acres4me

Cooking Level: Beginning

Living In: Howell, Michigan, USA

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Reviewed: Feb. 4, 2009

I made this a few weeks ago for my boyfriend and his 8 year old daughter, and they both loved it! I didn't have dijon mustard on hand, so I used spicy brown, and it still tasted delicious! Thanks for the quick and easy recipe!

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Allydan

Home Town: Houston, Texas, USA

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Reviewed: Jan. 14, 2009

My boyfriend is a huge pork fan, so I'm always looking for new recipes to feed him! We love the taste of Dijon Mustard and Pork together, and this recipe hit the nail on the head. We didn't use the diced tomatoes as others had suggested, and my boyfriend made the comment "I love all the green vegetables in this..." So serve a side of greens with it! But seriously, so amazing, we're def. making it again!

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CourtneyLOVES2cook

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Reviewed: Jan. 6, 2009

This was good. This dish does need more flavor. I sauteed some garlic before putting the chops and seasoned them with s and p. Next time I will saute the onions before putting in the chops. I will add more mustard too. Add garlic IMO or a spice you really enjoy. I agree with Leah that the tomatoes are not necessary(sp?). I think you could compensate with a little tomato sauce. The parsley did not do add much to the flavor either

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jan. 3, 2009

this was very good and easy to make I will def make again!

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Jangel1569

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Reviewed: Nov. 17, 2008

I stumbled across this while looking for an easy chopr recipe. Considering the simplicity of it's ingredients, we found this to be excellent just the way it is written. The flavors are not what you would suspect and I'm crediting the mustard as the key ingredient. I may try with a pork tenderloin for the holidays, maybe dress it up a bit, but otherwise it was perfect as is.

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Donna

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Reviewed: Oct. 22, 2008

Delicious! The only thing I found was that I wanted less meat and more sauce/rice. I made the full recipe, intending to serve 3 people for 2 nights and I ended up finishing off the sauce and rice and having leftover meat. Next time, depending upon how many I want to serve, I will either cut the meat in half (to serve 3) or double the sauce/rice (to serve 6).

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Christine

Cooking Level: Intermediate

Living In: Olathe, Kansas, USA

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Reviewed: Oct. 7, 2008

Edible but it was nothing special and I won't make it again. Sorry :(

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KRISTY29

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Reviewed: Oct. 2, 2008

These pork chops are so yummy!! I made a few changes as others suggested. I browned the chops in 1/2 butter, 1/2 olive oil, and sesaoned them with salt and pepper first. I deglazed the pan with wine instead of water and then added about 1/3 cup (I made 10 chops). I used spicy brown mustard since i was out of dijon, and I used whole peeled tomatoes. I did not wait to add the tomato juice rather I mixed all the ingedients and simmered, and then pulled of heat when done, and took lid off pan and let sit for a few minutes to thicken. I really like the whole tomatoes as they soaked up some flavor and made a pretty presentation with a couple slices on the chops. I cooked the rice in chicken broth and added some garlic salt. I served this to 5 adults and 2 kids and EVERYONE CLEANED THEIR PLATES!! Will make again!

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AnneG

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Reviewed: Sep. 13, 2008

This recipe was very good. It was easy and the kids liked it too. However next time I plan to cook the onion with the pork chops as the onion was a little crunchy. Other than that, I would keep it the same.

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Jess

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Reviewed: Jul. 28, 2008

I added additional dijon mustard to this dish (2 T), since it is a family favorite. My husband and I enjoyed this recipe, but we both agreed that next time we would leave the tomatoes out. They provided the dish with only a little hint of flavor, and were a bit of an odd pairing with the dijon mustard. You could easily compensate for the loss of the tomato juice by using water or broth. We also decided that we did not like parsley mixed with rice for this dish. The parsley was too pungent and overwhelmed the flavor of the mustard sauce. My husband and I agreed that the mushroom and onion dijon mustard sauce was a winner, and that it would also be great paired with chicken!

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Leah Goff/ San Antonio, Texas

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 7, 2008

excellent recipe. My kids loved it.

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Cinnamon Dee

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 9, 2008

My boyfriend and I really liked this dish. My kids are poor eaters so I don't go by what they say. It was very good with corn and spinach on the side. I used Corona to deglaze and added worcestershire, salt and pepper. Pretty good dish.

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ALISONINONTARIO

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Reviewed: Apr. 5, 2008

I did change around the recipe based on other's reviews.....I omitted the mushrooms, added white wine instead of the water to scrape up the brown bits, it gave it more flavor... Added more onion, seasoned the chops with the salt before browning... I didn't have dijon mustard, but spicy brown mustard which was just as good... Added a touch more white wine to the cooking...everyone thought it was good, but son-in-law thought it was so-so, he's very picky.... But it was excellent in all the rest of our opinions.. Thanks for a great recipe!!!!

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