Reviewed: Apr. 14, 2013

These were amazing! I followed the recipe exactly, and they were so delicious. My husband requested them for next week, as well. I used very thick pork chops, which came out tender and juicy, and even the onions were yummy. Thanks for a great recipe!

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Reviewer:

LAURISSIMA

Cooking Level: Intermediate

Home Town: Texarkana, Texas, USA

Living In: Garland, Texas, USA

Reviewed: Feb. 2, 2013

Followed several recommendations and it worked out well. Used less oil, added dried tarragon and dried rosemary (chopped fine) to dredge. Sauteed onions first then added them back in for the simmer stage with full branches of rosemary (easier to remove at end). Added bouillon cube and doubled the broth. did not have sherry but it was fine without. Chops were tender and had good flavor.

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Reviewer:

flois

Reviewed: Jan. 17, 2013

I FOLLOW this recipe with bone-in chops, boneless chops and thick chops. It's always delicious! After quickly browning, doubling chicken broth, sherry, rosemary (and adding white pepper) I throw it all in the crock pot. Voila! Yummy! Thanks for a great recipe :)

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Reviewer:

Erika

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.

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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.

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Reviewer:

goapril

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Reviewed: Apr. 26, 2011

two stars, not very good.

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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

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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.

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Reviewer:

Mindy

Cooking Level: Intermediate

Reviewed: Dec. 17, 2010

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

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7 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!

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7 users found this review helpful