Reviewed: May 18, 2012

everyone raved about this the whole time i was making it... it smelled great throughout the whole house... and it wasnt too hard either... ill be sure to make this again

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Reviewer:

mommy's lyric

Cooking Level: Expert

Living In: Ottawa, Illinois, USA

Reviewed: Jan. 15, 2012

FANTASTIC! Quick and easy and even both of my little picky eaters gobbled it up! I will definately be making this again!

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Reviewer:

LiviRiMom

Reviewed: Sep. 5, 2011

This recipe was very good, the only downfall was the gravy did not thicken,but the flavor was still there. My husband really enjoyed these pork chops. Next time I will add the tomato with all the other ingredients and bake.Thanks for sharing!

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Reviewer:

Janet Shum

Cooking Level: Expert

Home Town: Corbett, Oregon, USA

Living In: Salem, Oregon, USA

Reviewed: Aug. 24, 2011

I have to give this five stars. Everyone loved it. My two year old actually ate two chops. It is now a saved recipe, one to be made often.

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Reviewer:

Barbara

Reviewed: May 22, 2011

5/11: very tasty but made some changes. used paprika and adobo seasoning. doubled eveything. sauteed the tomato with the onion. deglazed the pan with wine and garlic, then added a can of chicken broth and the spices and a little gravymaster. baked for 30 min. great with mashed potatoes. everyone liked it, yum,.not dry!

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Reviewer:

Beth

Reviewed: Mar. 29, 2011

Quite good. Like a few other reviewers, I added the tomatoes to the gravy itself, which worked well enough. I originally planned on following the recipe as is, but I didn't think I'd be able to add the tomatoes later (lack of time) so I just put them in with the gravy. These are easy and easily adjusted to individual tastes. I used beef bullion and thought chicken would be just as good. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Jul. 15, 2010

Wow so good! Amazing over a thin pasta. My chops were pretty thick and they took much longer to cook- like maybe an hour- I lost track of time. It was worth it though. A keeper for us!

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Reviewer:

Annyah

Reviewed: Feb. 14, 2010

This was EXCELLENT. I did add some red and yellow bell peppers that needed to be used and I used 1/4 cup white wine and 1/2 cup water. I also added the tomatoes to the mix before spooning the mixture over the chops. Mine were perfectly cooked in 30 minutes. I browned the chops and topped them with the gravy early in the afternoon, covered and refrigerated them until time to bake.

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Reviewer:

bellepepper

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Sep. 29, 2009

Great, quick recipe with lots of flavor. I used boneless loin chops, pan fried for a few minutes on each side. I used fresh chopped garlic and onions in the sauce. I didn't add the tomatoes, maybe next time I will. My kids and husband loved it. I'll be making this again.

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Reviewer:

gikkiegirl

Reviewed: Jul. 15, 2009

I also followed this recipe to the letter except I took the advice of another reviewer and used a salt-free herb seasoning in place of the paprika. Then I added two pinches of coarse Kosher salt. Two pinches because I doubled the recipe. Took it one step further and halved small white potatoes and added them into the baking pan. My husband just loved it!

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