Reviewed: May 27, 2012

Was looking for a new recipe to make like what I saw but their was one thing that I wouldn't do with this. Pork should be cooked to 145 not 160 degrees. Which will help keep the pork moist and tender.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JaxFlChef

Reviewed: Nov. 2, 2011

Very tasty! I'm not a pork fan, and I enjoyed it. Served it to my parents ... dad loved it, mom said it has too much rosemary (but she's hard to please and really hates things that aren't near-bland, so interpret as you will). I used a whole stick of rosemary instead of chopping it the second time around, and removed the stick about halfway through to reduce the rosemary flavor to her taste. Sad but true ... mummy dearest always wins. No major changes, except the second time I made it, I carmelized the onions first. Blackening is too much, but get them nice and brown and a tiny bit crispy, and it adds so much texture along with just a little sweetness. It really improved the mouth-feel, because the one thing this dish lacks is texture.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

goapril

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Apr. 26, 2011

two stars, not very good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

aumbre

Reviewed: Feb. 11, 2011

This was delicious! The pork was very tender, flavourful, moist and juicy eventhough they were about an inch thick and those tend to be tough. Definately a keeper

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SMITHBO

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Barrie, Ontario, Canada

Reviewed: Feb. 10, 2011

So rich and tasty. Nice recipe for those who like their pork savory. Quick and easy to prepare.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mindy

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

This is delicious! I made a reduction of the sauce and it was perfect!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

rhmixo

Reviewed: Dec. 1, 2010

I followed this recipe as written. These pork chops are fantastic! My husband is a very hard man to cook for (PICKY and PLAIN!) and he loved them! Thank you for the fabulous recipe!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

hartman8159

Reviewed: Oct. 13, 2010

Absolutely delicious. Followed the directions step by step. I used red wine vinegar instead of the sherry, and dried rosemary instead of fresh, but it was great. My husband and 4 year old loved it. My husband kept mentioning how it tasted like it was made in the restaurant.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

PRINCESSBB05

Reviewed: Oct. 7, 2010

Yumm! Made this one pretty much "as written". Only major changes were omissions -- left out the dried parsley because I rarely see the point of that herb and pepper 'cause my husband doesn't like it and I can add as much as I want when serving! :) Oh, and I substituted Marsala for the sherry. We both really enjoyed it. Served over some garlic sauted haricots verts with a salad along side (yep, watching those carbs). This would also be DELICIOUS over smashed potatoes, rice or orzo. Will certainly be making this one again. Thanks, Staceyo!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ESQUARED

Cooking Level: Expert

Living In: Dallas, Texas, USA

Reviewed: Oct. 6, 2010

This came out great. I did make alot of changes to the recipe cause I didn't have some of the ingredients and add extras as some other reviewers suggested. I made it with whole wheat flour since I didn't have white flour. Also added about 1 cup more of the chicken broth only cause I wanted the chops more juicy and wanted to make extra gravy with the left over juices. I also used minced onion since I didn't have onion powder and added dried rosemary to the flour. Added 1t. of tarragon to flour. Also used about an extra T. of dry sherry and an extra T. of fresh rosemary to add to the chops. Served this chops with mashed potatoes and green beans using the extra juices of the chops to make a gravy. Tip always try to eat chops hot cause if you let them get cold they start to get dry.

Was this review helpful? [ YES ]
9 users found this review helpful