The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 30, 2003
I am giving this 5 stars. Carrots in the sauce was a bit odd to me at first, but I figured it was a way to sneak in added veggies to the menu! I used fresh basil rather than dried, and this with the carrots made for a colorful appetizing "gravy" that(I think) would be good over mashed potatoes. Next time, I think I will add cut spinach & mushrooms to sauce also. Great recipe..& a great way to cook pork. Thanks Carrie...!
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Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Aug. 28, 2003
The sauce was way too watery and the pork became water logged
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 4, 2003
This was easy and delicious. I used the sirloin pork chops instead of tenderloin and it was very tender. While browning the pork, I did sprinkle it with seasoning and salt and garlic pepper to add to the taste. The entire family loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 13, 2003
This was a great dish, although I would recommend adding more white wine and some pepper to the sauce. I have added it to my regular menu rotation and serve it with steamed spinach and rice.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 10, 2003
This was wonderful. Used boneless sirloin pork and per previous reviews doubled the sauce recipe. I didn't have any wine in the house so added a splash of white wine vinegar. Served with noodles. Just great, a real keeper.
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TTN

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 16, 2003
This is one of my favorite recipes, have made it often. My hubby and very picky 4 kids love it too! I like to serve with pasta. If you like basil, this is the recipe for you!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 11, 2003
I thought this recipe was just o.k. but the rest of my family seemed to like it a lot, including my picking 11 yr. old, who had 2 helpings! I thought there was too much basil and the cream sauce didn't go far enough. It was kind of dry. I would take previous reviewers' recommendations and use beef broth in place of the beef granules. I don't think I'll be making this again.
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Dec. 1, 2002
Pretty good. Next time I will use less basil and will add the white wine (used water this time), and I think it will be even better.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed: Oct. 28, 2002
I used less basil than called for and beef stock instead of granules. Too "herby" and needed lots of salt. I could have used a can of creamy soup and added fresh herbs for a better result. The pork was nothing special and depended on the sauce. I ended up ordering a pizza.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 20, 2002
I thought this recipe was really bad. There was nothing at all i liked about it. I will not be keeping this recipe.
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N44

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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: Jun. 7, 2002
I ADDED A WHOLE LOT MORE CARROTS THAN CALLED FOR, MUSHROOMS AND BROCCOLI. A LITTLE TO MUCH BASIL, NOT ENOUGH GARLIC. AFTER A BIT OF ADJUSTMENTS...WONDERFUL!!!!!! WILL KEEP THIS RECIPE!!!!! THANKS. OH YEAH.....SERVED IT ON RICE.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: May 26, 2002
Really yummy! The most elegant recipe for pork I've tried. I'd probably add more carrots next time since we love them and 1/2 cup isn't that much. A definite keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 16, 2002
i thought this was great! The sauce was wonderful! I didnt cook it together with the *chops*, since i wanted more sauce, i didnt let it cook down....it was great with the carrots too! I'll make this one again!
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: May 13, 2002
I can't tell you how many times I have made this recipe. It's WONDERFUL!!! I do substitute 3/4 Cup of Beef Broth instead of the bouillon granultes. Very easy recipe and the taste is Great, even my 8 year old loves it! Thanks for the recipe, this is a keeper in our house.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed: May 5, 2002
I was suprised at the outcome. My family said this recipe was just OK and I thought they would have really liked it. I thought it was good and I liked the flavor but I don't think that I will be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Apr. 22, 2002
I really enjoyed this recipe. The whole family loved it including my three young girls. It was easy to make and I had all the ingredients on hand, except the light cream, so I used 2% milk and it turned out fine. We will defintely have this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Mar. 11, 2002
I did add more carrots to the sauce instead of a half cup and the grocery store didn't have any medallions. I used boneless butterfly chops instead, but the recipe still had great flavor. A little extra zing. :) I've already made it again since I loved it so much. The sauce really helps in making the pork a little more tender.
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Cooking Level: Beginning

Home Town: Iowa City, Iowa, USA
Living In: Cedar Rapids, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 19, 2002
This is a GREAT RECIPE! I had leftover t.loin that I sliced in to medallions and that made it even quicker. I didn't use carrot,used sweet onion instead and substituted 1 cup of water and a chicken bouillon cube for the beef bou. and wine. It thickens very quickly and the water realy helps to make a thinner sauce. I also cut the basil down to 1 teaspoon. The sauce could be used for chicken and fresh steamed vegetables too!
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Cooking Level: Expert

Home Town: Halifax, Virginia, USA
Living In: Lynchburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed: Feb. 2, 2002
This is great! We don't like cooked carrots so I used onion and garlic instead. Definitely a keeper!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed: Jan. 28, 2002
I loved this. Easy and very tasty. My wife was not as crazy about the herbs, but that was just her personal taste.
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Cooking Level: Intermediate

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