Reviewed: Sep. 11, 2008

I loved this recipe! I changed it a little though and used chicken breast instead and it was amazing! I also used more balsamic then was called for and threw in some green onions too. I'll definetly be making this again, everyone loved it!!

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richarjl17

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Reviewed: Sep. 8, 2008

This is a great recipe! The only thing I changed were the tomatoes. Just used the normal tomatoes out of my garden and diced them up. This is a new fav for my family.

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sbdfresno

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Reviewed: Sep. 4, 2008

What a great way to cook pork chops! So easy and full of wonderful flavors. I highly recommend everyone to try it!

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Amy G

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

This was fantastic! All of the flavors blend very well together. The directions didn't instruct how long to cook the chops, so after researching I found that for thick chops 4-5 minutes per side was perfect. I did use a meat thermometer to make sure it reached 140 degrees. This recipe really does only take about half an hour, so it's a great quick meal.

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Chocaholic

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Sep. 4, 2008

I absolutely LOVE this recipe, it is quick and easy and comes out SO flavorful. My family LOVES this dish and the hardest part is halving all those tomatoes. Make sure to add the Feta, it adds a wonderful creamy kick!

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Becky

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 25, 2008

The feta sets this dish off. It is a must have ingredient.

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ISHKABIBIL

Cooking Level: Intermediate

Home Town: Rome, Georgia, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Aug. 20, 2008

super easy for those who fear faliure

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1ninjahmommy

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Reviewed: Aug. 10, 2008

Delicious! A great way to use the tomatoes and basil in my garden.

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Mary

Cooking Level: Intermediate

Home Town: New Hope, Pennsylvania, USA

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Reviewed: Aug. 2, 2008

This was outstanding, and really simple. I loved how it could all be made in one pan, so it was easy for clean up. I will definitely make this again.

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: Jul. 31, 2008

I am not a pork chop fan but this recipe is an exception! Unfortunately, we didn't have feta but even without it, the topping was delicious. I have plans to use it again with baked chicken breasts.

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Christina

Cooking Level: Intermediate

Home Town: Kingsville, Texas, USA

Living In: Denton, Texas, USA

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Reviewed: Jul. 30, 2008

My first time making pork chops and it was a success. I needed to use up the Juliette tomatoes growing in my back yard but that was the only substitution I made.

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jmvowell

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Reviewed: Jul. 25, 2008

This was fantastic - one of the best recipes I have made from this site. I used all red grape tomatos (no yellow) and lots of fresh basil instead of dried. Yummy!!

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STOLZS

Cooking Level: Intermediate

Home Town: Arvada, Colorado, USA

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Reviewed: Jul. 25, 2008

Not my favorite. I think I would have been happier without the tomatoes, or without the balsamic (I'm not sure which). Though fiancee thought it was alright.

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Kristin O

Cooking Level: Expert

Living In: Rochester, New York, USA

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Reviewed: Jul. 24, 2008

An excellent meat dish, not to complicated and full of on hand inredients.

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Annabelle

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Reviewed: Jul. 22, 2008

Very good but I need to figure out how to keep pork moist.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 5, 2008

This was extremely satisfying, although I did have to use canned tomatoes. Overall the presentation of the dish was wonderful and it was lovely to eat on a colder night.

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Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

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Reviewed: Jun. 24, 2008

This was delicious!! I cooked the pork chops to 150 degrees and I added cut pieces of asparagus with the tomatos for some extra color- beautiful and easy

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DEEROD

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Jun. 22, 2008

Mmmmmmm this was really good! I added a sliver of butter to the olive oil before cooking the 'sauce' and it seemed to add an extra layer of taste...I also made sure not to cook the pork too long in the skillet, not as tasty if it's too tough! Hubby said "Please make this one again" which he hasn't said for awhile...easy to do, and will probably save this recipe if we have friends over and don't know what to serve!

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suedogg312

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Reviewed: Jun. 17, 2008

I often find that pork chops are tough and lack flavor, so I used this recipe as a base, added/ changed some things; Used fresh creole tomatoes, twice as much garlic, and fresh basil(1/4 cup). I used a very large onion, then left the onion in the skillet while the pork cooked, then added 1 cup chicken bouillion, 3 cloves minced garlic,a tblspn of basalmic vinegar, 1/2 cup of water, and 1/2 cup of red wine to the skillet and cooked the chops on low/med for 1 hour to make them fork tender. Added the tomato, more garlic, and fresh basil to the sauce and cooked down for a few minutes- This gave the dish so much more flavor (I live in the South) and depth- My husband loved it!! I also used reduced fat feta to top it.

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ToniL

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Reviewed: Jun. 6, 2008

I used a canned of diced tomatoes because I was too lazy to go out to the supermarket and buy the tomatoes listed on the recipe, but I followed the recipe exactly. It turned out pretty good. I would definitely make it again with diced tomatoes.

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