Blah. Neither my fiance or I were fans of this. I was expecting a very flavorful dish, but to my disappointment, this was anything but.... I even added 1/4 cup chopped onion and a couple (large) minced garlic cloves to my carrot mixture during the sauteeing step. Because I couldn't find a 3/4 lb. pork tenderloin (I halved this recipe, but kept the sauce equivalents as is to ensure enough to cover our potatoes), I purchased a package of brown & serve pork chops that were approximately 1/2 - 3/4 inch thick. I pounded each a bit to give the appearance of a cutlet. One positive (I'm searching here...) is that my sauce thickened nicely. It seems that many had a problem with this (?). My sauce was a tad thin after having covered my chops (i.e. water condenses on lid and then drips into the sauce, diluting it), but I was able to fix the problem by bringing to a quick boil and stirring frequently for a minute or so. I think it would be wise to simmer everything UNCOVERED to prevent this. Served wtih garlic mashed potatoes (we LOVE garlic!), peas and breadsticks, this was a filling meal nonetheless. Thanks for sharing anyways!
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Blah. Neither my fiance or I were fans of this. I was expecting a very flavorful dish, but to...