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Reviewed: Jul. 23, 2008

I just made this dish and I followed one of the other reviews by browning the chops first, then I sauteed the onions, mushrooms and added garlic. I did continue to use the stewed tomatoes and bake the dish for about 40 minutes. The dish was so tender and tasteful.My daughter who is always on a diet went for more. The sauce over rice was really good. You must cover the dish with foil to keep the chops tender. I will make this dish again.

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Reviewer:

vlm6


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Reviewed: May 28, 2008

My wife just cooked this tonight. It was very good. She did make it a little different than what the recipe calls for. First she put some vegtable oil in a skillet, browned the diced up onion and the pork chops on each side for about 5 minutes total. Then she put the onions and pork chops in the baking dish seasoned with salt and pepper, and she used can diced tomatos instead of stewed tomatos since that is what we had on hand, then seasoned the tomatos with garlic pepper. She covered the dish and baked in the oven for 40 minutes, then uncovered it and baked for an additional 6-10 minutes. We ate it all over rice, and it was sensational...even our picky eaters of two boy's ate it. (we have a 9 year old, and 3 year old. Our 1 year old is not to big on table foods yet, but he did eat one piece of meat) My wife will definately be making this again!!

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Reviewer:

WUKICHRA

	Cooking Level: Intermediate Home Town: Bronx, New York, USA Living In: Richlands, North Carolina, USA
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Reviewed: Apr. 16, 2007

The recipe isn't bad, but needs some changes. It's better to brown the chops in a fry pan. Add the onion while browning. Then put it into a baking pan if you really want to bake them, but there's no need. Just add the remaining ingredients to the fry pan and cook just until the chops are done, certainly not and hour and a half. Good with mashed potatoes and salad, as well as good, garlicky bread.

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MTPURSE

	Cooking Level: Intermediate
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Reviewed: Feb. 8, 2007

I tried this recipe last night and it was wonderful. I did make one minor change though. I added shredded asiago/romano cheese to the top which seemed to finish it off quite nicely. I'd definitely make it again!!

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mommymayer


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Reviewed: Oct. 12, 2006

Did not like this one!! Too tough and no flavor.

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sarahes


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Reviewed: Mar. 10, 2005

This is an excellent recipe IF you use a cut like pork steaks or bone-in pork chops AND lower the oven temp to between 275 and 325. These benefit from the long cook time on a low setting. However, a high quality cut like boneless pork loin chops will only get overdone and tough.

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AMABILISCASA


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Reviewed: Jan. 20, 2005

I plan to poke tenderizer into my chops then marinate them in tomato sauce & diced onions for a few hours!

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Reviewer:

KayStallard

	Cooking Level: Expert Home Town: Crawford, Colorado, USA Living In: Elsmere, Delaware, USA
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Reviewed: Dec. 7, 2003

This was not very good. Pork chops were very tough as they virtually boil in the liquid (and I bought very GOOD quality chops from the butcher). Ingredients do not add desirable or complimentary flavors to pork. I wouldn't recommend this recipe, or make it again. Edible, but that's it.

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Reviewer:

RHONDAMARY


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Reviewed: Nov. 10, 2003

Nope. I am sorry to say this recipe needs help. Lots of it. The 90 minute cooking time essentially boiled the chops to death. We tossed it all in the trash.Maybe cutting the cooking time down would help but, somehow, I doubt it.

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Reviewer:

PENNER217


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Reviewed: Jun. 8, 2003

I think there is a typo in the baking time. 1 1/2 hours will burn your dinner!

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Rebslo


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Reviewed: Apr. 2, 2003

The tomato sauce this recipe made was good, especially over rice, the only problem was that the sauce didn't soak into the pork real well. It was very fast to prep.

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Reviewer:

HEATHE9677


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