Reviewed: Nov. 23, 2009

Excellent dish. I looked at the reviews and really only added extra garlic. Added about another teaspoon. I cooked the onion with the pork chop, then removed the chops and followed the recipe as written. DELICIOUS!

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Nov. 16, 2009

Same ingredients--different method. S & P and garlic powder on chops. Brown quickly on high heat on both sides. Place in a baking dish. Brown onion in same skillet then add tomatoes, basil and garlic to heat through and then place in top of chops. Cover and bake at 300 for 30 min. Sprinkle with balsamic vinegar and top with feta to serve. Keeps the chops very moist. Just delicious.

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terry ny

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Nov. 11, 2009

Yum, yum! My only caution is to use thick-cut chops and work quickly. It's really easy to overcook the chops.

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Sara

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Reviewed: Oct. 30, 2009

Great recipe. I made a few changes, some of them major. I used chicken thighs instead of pork. I used a cup of tomato sauce, instead of fresh tomatoes (neither of us like tomatoes fresh). I cooked the chicken thighs, onions, & fresh garlic together.

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Ziegl_18

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Reviewed: Oct. 22, 2009

Very good and flavorful! Will definitely make again!

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anytimenow82

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Reviewed: Oct. 14, 2009

I'm not a big fan of pork chops so I used boneless chicken breasts instead. I used 2 but kept the rest of the ingredients the same so as to double the sauce. I also used the chicken broth method as others recommended. Just braise the chicken in about a cup of chicken broth covered for 30 minutes. Made it oh so tender. I served this over angel hair pasta. Thanks for a great recipe!

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N2WINIT

Cooking Level: Intermediate

Home Town: Hughson, California, USA

Living In: Sacramento, California, USA

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Reviewed: Oct. 12, 2009

We love this. It's our favorite way to eat pork chops now! Generally what we do is grill the chops separately and then cook up the topping and ladle it on. There's never enough.

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Abby

Cooking Level: Intermediate

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Reviewed: Sep. 18, 2009

I do not care much for pork, but this recipe was very good. I also used a can of tomatoes in lieu of the fresh tomatoes since I had none. Turned out wonderfully. Be sure that the pork chops are fully cooked when you serve it.

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BON21MAGS

Cooking Level: Intermediate

Home Town: New Market, Minnesota, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 15, 2009

This dish is so delish and so easy. Hubby and I decided we are definitely going to try it with chicken breasts as well! We used garden fresh cherry tomatoes and yellow plum tomatoes, which were great. The only thing I didn't care for was the skins on the tomatoes, so next time I might try it with chopped peeled tomato instead.

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busy mom of 5

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Reviewed: Sep. 8, 2009

Nice Dish. Black olives would be a great addition to this dish. This is a unique and refreshing way to cook porkchops. It was easy to prepare and my family liked it. I did add extra feta cheese to enhance the zesty flavor.

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kac2research

Cooking Level: Intermediate

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Reviewed: Sep. 3, 2009

This will become a regular in our house! My girls gobbled this up.

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TwokinsMommie

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Reviewed: Sep. 2, 2009

Amazing! The only thing I did differently was used a whole pint of red tomatoes instead of using half yellow. Also, I'm not sure how I forgot the balsamic vinegar, but I did. I will be sure to add next time, but it was still delicious without. Served with rice and green beans and it was a hit!

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eecaule

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Reviewed: Aug. 29, 2009

This was fantastic. I used a deep skillet. I threw the fresh garlic in at the end with the onions and then put the seasoned pork chops in on top of that. After browning both side I threw a lid on the skillet and let everything cook for a little bit. I didn't have fresh tomatoes on hand so used a can of Italian diced (drained). I put that on top of the chops and then the feta cheese on top of that and threw the lid back on for about 5 minutes. My 4 year old and 10 year ate this like it was going out of style. My wife had the leftovers and raved about it. I passed the recipe to my boss who also gave it high marks.

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Charcoal Griller

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Reviewed: Aug. 27, 2009

Very good! I didn't worry about separating the onion/tomato mixture from the chops. I threw in all of that when the chops were about half done and it came out great. I melted the cheese on top at the end before removing from the pan.

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therinoa

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Reviewed: Aug. 26, 2009

the pork chops came out to dry for me.

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Jangel1569

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Reviewed: Aug. 24, 2009

I thought this was delicious and so easy to make! I overcooked the pork, though, so next time I will either use chicken or be a little more careful. The sauce was awesome! Especially with the feta. I had fresh basil and some farmer's market tomatoes, so I used those. Served with a fresh salad and an orzo pasta salad.

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Lisa

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Reviewed: Aug. 14, 2009

This dish is great! I've made it a few times with fresh tomatoes and once with canned. It was good either way. I use less balsamic vinegar just because I find that a little goes a long way. I really like the feta on top and it makes for great presentation. Delicious!

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Gloria

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Reviewed: Aug. 12, 2009

It's always nice to try something different! I liked the recipe but didn't love it! My husband isn't crazy about pork chops so I think next time we will try it on filets or chicken.

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shae

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Reviewed: Aug. 6, 2009

Wonderful with chicken instead of pork, if you have it use fresh basil (abt 1/4 cup) chopped. Grape tomatoes weren't missed; we substituted a large whole diced tomato and only used half the suggested amount of feta. Perfect!

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Connie

Home Town: Fullerton, California, USA

Living In: Sierra Vista, Arizona, USA

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Reviewed: Aug. 6, 2009

MMM MMM Good! A very easy and great recipe for pork chops! This was a hit at my house! Moist and delicious! I was out of feta cheese and basil, so I used parmesan and rosemary....still very good. Would like to try using the feta next time. Thank you for sharing this wonderful recipe!

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