Reviewed: Oct. 30, 2009

I love this recipe! For our anniversary last year I wanted to make something special. I spent hours going through recipes to find that "perfect recipe". This is it! I used a pork tenderloin because I love it and I had some fresh mushrooms that I threw in when I added the marsala because I needed to use them up (and we love mushrooms). It was perfect! I have made this many times at the request of my family - they love it. My mother-in-law liked it so much she asked ME for the recipe! You've got to try it!

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Pam Wilkins

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Reviewed: Feb. 24, 2009

I thought the recipe had a decent flavor, but the pork will be way over cooked if the directions are followed to a T

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ATLEIENS

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Feb. 12, 2009

This is great! I followed the recipe exactly the first time and even my picky grandson loved it. I made it again for a dinner party and used sliced pork tenderloin in place of the pork chops and added 1/2 c. sliced fresh mushrooms the last 15 minutes. Everyone loved it! It is a family favorite. Thanks!

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Pam Wilkins

Cooking Level: Expert

Home Town: Bowling Green, Kentucky, USA

Living In: Thompsons Station, Tennessee, USA

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Reviewed: Sep. 30, 2008

I've made this a few times. It's becoming part of our standard dinner menu. I find that if I cover the pork chops before baking and leave covered after adding the Marsala wine the chops come out so tender we don't even use a knife.

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myebinger7677

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Reviewed: Mar. 21, 2008

Great recipe. I served it to company. Everyone loved it!

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Linda Lopez

Cooking Level: Intermediate

Home Town: Rio Piedras, San Juan, Puerto Rico

Living In: Riverview, Florida, USA

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Reviewed: Dec. 9, 2007

This was good. It worked the next day for lunch too. I will make it again.

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 3, 2007

Have to say, I was rather diappointed. Yes, it ws very easy to make, but will I make again, i don't think so, if I did, I would have to add something, it was rather bland. Everyone ate it, no one said it was horrible, and no one said it was good, it was jus ehh

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Aug. 8, 2007

These pork chops were outstanding! so tender and the flavor of the wine was just right! and very easy to make! Thank you... this one's a keeper!

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Donna5503

Cooking Level: Intermediate

Living In: Jersey City, New Jersey, USA

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Reviewed: Aug. 3, 2007

I made this last night and it was super easy and delicious - everyone was raving. I used red wine cooking sauce because i did not have marsala but it was still so delicious. i recommend it. i served it with garlic sauteed asparagus and it was a great meal

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taryn

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Reviewed: Feb. 24, 2007

Easy, tasty and very moist. Requested often by family

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Thelma

Cooking Level: Intermediate

Home Town: Belmont, Massachusetts, USA

Living In: Grants, New Mexico, USA

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Reviewed: Feb. 11, 2007

I was worried after reading the reviews that it would come out dry so I added a little bit of chicken broth to the chops before I put them in the oven. And after adding marsala wine and finishing I made a gravy with the sauce. It came out good. I will be making it again :)

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Angela

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Reviewed: Feb. 8, 2007

This was delicious! I followed the recipe exactly except I substituted Lawry's seasoning salt in place of the garlic salt. These chops were moist and tender. They melted in our mouths. We served these with mashed potatoes. Good stuff!

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Benny Lowery III

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Reviewed: Dec. 7, 2006

This was pretty good! The chops were nice, and moist. Thanx for sharing the recipe!

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 22, 2006

I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor to the sauce than plain olive oil). I only cooked them for another 15 minutes after they were browned and I lowered the temperature to 250 degrees. I served them with garlic mashed potatos. My family absolutely loved them!

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PIRADA

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Reviewed: Jan. 30, 2006

I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pass this one up.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jan. 16, 2006

this was delicious! the chops were so moist that even my fussy family loved them....I made one small change..after I defatted the sauce, I made a gravy out of it, by adding flour and water...will definitly make this recipe again....

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