Reviewed: Nov. 13, 2009

I made this for dinner tonight. I would give it 10 stars if I could! This has to be one of the easiest dishes I've prepared from this web-site, and I can definitely recommend this. Absolutely delicious. I did however, double the recipe for the gravy.. Will definitely make this again. My husband was very impressed. Thank you for sharing this wonderful recipe.

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Linda

Cooking Level: Professional

Living In: Helena, Arkansas, USA

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Reviewed: Nov. 4, 2009

This was excellent. My husband called it resturant quality. I doubled the gravy portion of the the recipe as called for in prior reviews. I also used poultry seasoning as I couldn't find savory. I marinated the meat in a mixture worchester sauce, shiraz, poultry seasoning, & a herb mixture my uncle makes. It was so moist and yummy.

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Rhona

Cooking Level: Intermediate

Home Town: Milwaukie, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Nov. 3, 2009

My very picky husband loved this meal. Will definitely make this again. Thanks Donald!

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SAMMSTER

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Reviewed: Sep. 26, 2009

These were good, but I would have liked it a little more tender. I also thought the "sauce" could've had a bit more flavor to it. This will be a good recipe to play around with.

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Sep. 10, 2009

excellent,a real winner,I give this a 10.when you fry the chops brown them on each side a little, for presentation also double the gravy so you can uae it on mashed potatos. also good with boneless chicken breast,

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jo

Cooking Level: Expert

Living In: Plainville, Massachusetts, USA

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Reviewed: Sep. 8, 2009

It was great, could use with chicken too. Make own broth.

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Maria

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Reviewed: Sep. 7, 2009

Bland. Of course the tenderloin was tender (it had better be) but the flavor was more like a hospital tray meat. And I did use savory and rosemary. Went strictly by the recipe since the reviews looked so good. Sorry but it did not do a thing for me.

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brit0ny

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Reviewed: Aug. 6, 2009

A big winner! I followed the recipe exactly but omitted the savory because we didn't have any. This was so simple and very easy to make. I thought it was full of flavor. My husband was very happy with it too. I plan to make this next time we have company. Perfect w/ mashed potatoes and green beans just like the picture.

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ANGELITA27

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Powell, Ohio, USA

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Reviewed: Jul. 6, 2009

LOVED IT! Double the sauce. I used lots more mushrooms, 2 cloves of garlic and a large (rather than a small) onion to suit our tastes. I added thyme because I didn't have savory. I used chicken stock granules dissolved in water rather than broth - cut back on salt if the broth or stock you use is salty. Served with mashed sweet potatoes and green beans. AWESOME!

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: May 31, 2009

Though this isn't knock-me-out fabulous, it gets extra points for ease and ease of alteration dur to circumstance. Didn't have savory, but used a fabulous herb blend that I had with rosemary and other herbs ... cut back on salt for family medical reason (and think it needed it). The thing I loved is that I could finish it in the oven at 350 for 25 minutes - meaning that I can make this up and serve it for guests and not be slaving over the stove when they walk in. I would just bump up the herbs a bit.

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ctmom

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Voluntown, Connecticut, USA

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Reviewed: Mar. 25, 2009

I made this for dinner last night and it was a hit! It had the same flavour of a nice roast pork, only faster! i will be making this again (and if you mix up a bit more sauce it goes great on top of mashed potatoes!)

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Keleigh138

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada

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Reviewed: Mar. 6, 2009

this was just okay not great but not bad

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coookingmama28

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Groves, Texas, USA

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Reviewed: Feb. 25, 2009

YUM! Especially made with mashed potatoes and green beans. My hubby loved it!

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PRADOMG

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Reviewed: Feb. 16, 2009

This is a great recipe and the sauce turned out very tasty. However, I felt that cooking the meat for 15 minutes was a bit too long because it turned out a bit dry. I will make this again but I recommend that you cook it for less time (10 minutes) and then check to see if it needs to be cooked a bit longer. I will make again but this time I would like to try it with chicken as others suggested. Thanks for sharing.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Feb. 15, 2009

EXCELLENT! I made as written but omitted the garnish. Absolutely awesome. This will definitely be put into my recipe book and made again and again.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: Feb. 4, 2009

This was an ok recipe. Separately the pork was wonderful as well as the sauce. However, together the combination did not marry. As another reviewer suggested...make this sauce with chicken.

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Valerie

Cooking Level: Expert

Living In: Florence, Kentucky, USA

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Reviewed: Jan. 13, 2009

I also doubled the sauce and increased broth to 1.5 c. Instead of savory and rosemary, I used 3/4 t poultry seasoning. After sautee onions, garlic and mush, I added 1/4 c wt wine and cooked for 1-2 min to evaporate the alcohol, then added flour, etc. I also returned pork to pan, covered and simmered for 30 minutes, juicy and tender

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072705r

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Reviewed: Dec. 17, 2008

Try this recipe with chicken instead of pork. The sauce tastes more like it should go with chicken anyway.

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ddunn

Home Town: Houston, Texas, USA

Living In: Spring, Texas, USA

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Reviewed: Dec. 11, 2008

The gravy was very flavorful, but the pork was not as tender as I was expecting. I followed the directions and the pork was a little tough.

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Kim

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Reviewed: Dec. 10, 2008

I was looking for a base recipe to use up some pork shoulder (country ribs) and came across this one. Made some major changes; added julienned red bell peppers with the other vegetables, used an entire can of chicken broth, and substituted thyme and parsley flakes for the seasonings (marjoram would have worked as well, but I didn't have any). Also threw in a bay leaf when simmering. Doubled the cooking time, and served over pasta. The result? Pretty darn good. The sauce could have been a little thicker - next time I'll increase the flour, or maybe use 1/2 cup of half and half as one reviewer suggested. Overall, a good recipe, and I've found a new way to cook a simple, satisfying pork dish!

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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