Reviewed: Feb. 21, 2006

I used about 1 tbs of olive oil and omitted the salt. I would have added salt at the table if it were needed but I didn't think it was. Unfortunately, my chops were a little tough but the onions were excellent.

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KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Feb. 10, 2006

My family enjoyed every bite! Very moist and easy to make, will definatley be making this again!

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RENEECLAUDE

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

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Reviewed: Feb. 6, 2006

my husband and I really enjoyed this recipe. The seasonings were a good mix and loved the onions!

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Kelly E.

Cooking Level: Intermediate

Home Town: Thompson Falls, Montana, USA

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Reviewed: Feb. 1, 2006

This was a very good recipe. I made this for Christmas Eve dinner at my house. The sauce is great. Especially good over grilled pork tenderloin.

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Casserole Queen

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 16, 2006

This was very bland. I probably won't make this again. Can't see any way, even based on other suggestions, that this would be any better. I made it exactly as directed but found it bland and uninteresting. The chops were tender, but that's about all that was good.

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Janet Dufour

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Jan. 3, 2006

Very good! I used a poultry seasoning instead of the rosemary, used red wine instead of sherry and thickened the sauce with cornstarch as suggested.

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Zippy22

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Reviewed: Dec. 20, 2005

Try reducing the oil to 2 tablespoons, adding a bit more if needed. Try tarragon instead of rosemary. Also, depending on your pork, simmer 1/2 to 1 hr. for really tender chops.

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Diane

Cooking Level: Intermediate

Home Town: Boise, Idaho, USA

Living In: Loogootee, Indiana, USA

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Reviewed: Dec. 16, 2005

It had an okay flavor (didn't use the sherry...), but my husband and I did not enjoy the consistency of it.

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ASHLEYLENAE

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Reviewed: Dec. 10, 2005

Wonderful dish!! Thanks, the only thing I would do next time is add more rosemary! The chops where very moist and the coating was awesome. I am not a big pork chop lover, but these changed my mind. Thanks again!!!!

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1gr8ant

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Reviewed: Dec. 9, 2005

My husband and 2 year old LOVEd this dish! My 2 year old ate almost a WHOLE pork chop. The rosemary and sherry added wonderful flavor to the pork chops, which were tender and moist. I served this dish with "Early morning Oven Roasted New Potatoes" and the dishes really complimented each other. I took the other reviewers' ideas and doubled the rosemary and chicken broth, added flour at the end of its cooking time and stirred the extra gravy into the potatoes. YUM! * Can I just add that it's so frustrating to see people rate dishes low when they didn't follow the directions or use the key ingredients?? No wonder you don't like it when you eliminate and substitute things!!!

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Mama Stace

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Melbourne, Florida, USA

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Reviewed: Dec. 9, 2005

This was a wonderful recipe. The flavor was wonderful. The only changes I made are as follows: boneless chops, 3/4 C chicken broth, 2 tbl. red wine (I didn't have any sherry), 1 tbl. olive oil and 1/2 tsp. dry rosemary. Now looking at the ingredients, I realized that I forgot the onions! That would have made it even better! I served it over rice, and the sauce was wonderful over it.

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LADYSIMMONS21

Cooking Level: Expert

Home Town: Panama City Beach, Florida, USA

Living In: New Britain, Connecticut, USA

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Reviewed: Dec. 8, 2005

Very good. I stuffed chops with cornbread dressing and baked instead of braising.

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tosca

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Reviewed: Nov. 20, 2005

We really didn't care for this recipe. I even went back to recipe to verify I did everything correct. I did you olive oil and I apparently didn't brown the chops enough because the coating turned to mush when I added the liquid. With so many good review perhaps this was just me, but I won't be making this again.

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KMSPETH

Cooking Level: Expert

Living In: Longmont, Colorado, USA

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Reviewed: Nov. 1, 2005

I have made this recipe several times and I've affectionately labelled it "Rockin' Chops". I hated onions all my life but wanted to test myself and this was the first recipe that made me suddenly love them. I just wanted to thank you Stacey for the recipe, it's so easy and one of my definite favorites.

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Marlene

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Vero Beach, Florida, USA

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Reviewed: May 11, 2005

We loved the onions (I used half a big sweet onion but wished I'd sliced the whole thing!). Half-inch boneless chops, dried rosemary and cornstarch (ran out of flour). Definitely not boring!

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: May 2, 2005

This recipe was very easy to make and tasted great! I used boneless pork chops instead of thick pork chops with the bone. Will definitely make again. It's a keeper!

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KMYSTI

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Apr. 22, 2005

Wonderful!! I didn't have any rosemary on hand so simply used italian seasoning...with great success. I have no idea how anyone would think this dish is "bland"...the chops are full-flavored and moist. I also doubled the sauce and reduced it with a touch of cornstarch toward the last 5 mins.

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GINGAHSNAP

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Reviewed: Mar. 16, 2005

YUM. and the smell of fresh rosemary was amazing. served with sauteed zucchini & carrots and a baked yam. totally delicious!

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wendysf

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Reviewed: Aug. 15, 2004

This was a huge hit with hubby, small kids and a teenager. Made sauce like earlier suggestions which was yummy tossed into baked new potatoes. Chop rosemary very fine for those who don't like its texture.

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Cooknmiller

Cooking Level: Intermediate

Home Town: Melissa, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 2, 2004

Good, but rather boring. I probably should have served it with something more creative.

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Erica Farber

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Rosemary Sherry Pork Chops

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