Reviewed: Sep. 19, 2007

A definte keeper

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Hummel97

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2007

YUM! I took another persons advice and seared the pork chops for only a couple minutes on each side and then cooked everything in the oven for about half an hour. Delicious!

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Sita

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Reviewed: Sep. 15, 2007

I hate it when people change the recipe, but I did so out of necessity. I didn't have dried basil so I used fresh and also just used regular tomatoes because it was all I had. I seared the chops and then baked. This was delicious! I will definitely make these again and again. Thanks for the great recipe!

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Sep. 6, 2007

This was awesome, and I did not change a thing! My boyfriend is picky and he usually doesn't like anything with any kind of vegetables (even tomatoes) but he keeps raving about it! I also made it for some friends and they asked for the recipe. Definitely a keeper.

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maria d

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Reviewed: Sep. 2, 2007

This was awesome comfort food! I browned my chops on all sides, and then set them aside so I could saute the onions, tomatoes and garlic. After the onions were nice and soft I added some white wine to the pan to deglaze it and then put the pork chops back in. I braised them a mix of the wine and some water for about 30 minutes, and they were perfectly cooked. I served these with mashed potatoes, gravy and spinach. I'll be making this meal again, and may even use it the next time my in-laws are visiting.

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MMOH

Cooking Level: Intermediate

Home Town: Blacksburg, Virginia, USA

Living In: Fort Stewart, Georgia, USA

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Reviewed: Aug. 31, 2007

LOVE the sweetness of the tomatoes and onions with the salt of the pork and feta. Fantastic flavor combination. Definitely a keeper!

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 28, 2007

I made this tonight for dinner and it was DELICIOUS. Next time I'm going to try cooking the pork chops in a separate pan at the same time as the tomatoes, onions and garlic, as the pork dried out a little bit while waiting for the vegetables to cook. Otherwise, it was a great recipe, and one I'm debating cooking for my girlfriend's family next time I visit.

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Ryan

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 12, 2007

I made this dish last night for a group of friends. Oh my gosh, it was amazing. Like another cook suggested, I prepared as suggested, then I put the meat in a 10 x 13 dish, put the onions, tomatoes, etc on top, covered and baked in oven for 30 minutes. As I dished it out, I topped with feta cheese. This was truly a meal fit for a king!

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webecookin

Cooking Level: Expert

Home Town: Hamilton, Ohio, USA

Living In: Fairfield, Ohio, USA

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Reviewed: Aug. 10, 2007

Good but didn't pack as much flavor as I had expected it too. I would definately make again just maybe add some fresh basil instead of dried to strengthen the flavor. Enjoy

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smtihmontgomery

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Reviewed: Aug. 5, 2007

I just used inexpensive chops because that's what I had on hand. I found this recipe because I didn't know what to do with all the tomatoes I had from my garden. I used regular tomatoes sliced in quarters and smaller. I also used red onions. Don't use too much oil..use non-stick pan. Next time I will make more topping...soooo gooood! On leftovers, I used a balsamic vinegarette salad dressing (low fat)to bring in some more flavor...just as good!

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HATLADY1

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Reviewed: Aug. 2, 2007

This was excellent and looked beautiful on the plate. I made it like the recipe called for, except I sliced the pork loin chops thin and pounded them. I was worried that the thick chops would be too tough. I also used all red tomatoes because my store didn't have yellow ones. I served the pork chops with roasted asparagas and fresh bread. I will make it with risotto the next time.

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GINAHAWKINS

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Reviewed: Jul. 25, 2007

I can't say enough about this recipe. It is absolutely amazing. I am the envy of the office when I bring in leftovers. It has great presentation for entertaining as well.

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TIFFDOGG1923

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Living In: Fresno, California, USA

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Reviewed: Jul. 20, 2007

This recipe is one I have found from Rachel Ray, but adding the Feta was different. I liked it-ALOT. It's good with pork or chicken. I only used red tomatoes and it was perfect.

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KIMLKOVE

Cooking Level: Expert

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Reviewed: Jul. 12, 2007

These are amazing I cooked them for the whole family and I loved them. Just remember when you let the chops sit cover them with foil and when you dish them onto the plate make sure to drizzle the juices onto the chops from the plate they were sitting in.

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cookie

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Reviewed: Jul. 11, 2007

Fantastic! Made just as directed and it got raves! Wonderful break from plain ol' pork chops. The feta makes them pop!

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MittiSmitti

Cooking Level: Intermediate

Living In: Buford, Georgia, USA

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Reviewed: Jul. 11, 2007

This was very good! My husband loved it. Very easy to make and a great change from the norm.

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Carmen

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Reviewed: Jun. 26, 2007

Very good. I grilled the pork and then topped with the onion/tomato mixture. I realized at the last minute that I didn't have any balsamic, so I substituted red wine vinegar and a bit of sugar. Really easy to make but looks and tastes fairly sophisticated. It's hard to go wrong with feta cheese...

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JAHOUTKAST

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Reviewed: Jun. 20, 2007

Wonderful recipe! Will definitely make again!

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BLOUNTL3

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Reviewed: Jun. 10, 2007

my roomate, a vegitarian, came into the house wondering what smelled so delicious when i made this!

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missbrain

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Reviewed: Jun. 3, 2007

This has to be the best pork chop recipe I have ever come across! My husband loved it so much that he asked me to make it two nights in a row.

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KCovington

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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

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