Reviewed: Nov. 12, 2009

too spicey for me...next time I would reduce the rosemary by half

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Reviewed: Nov. 2, 2009

I used fresh rosemary, and cooked it about an hour and it was wonderful. Serve with wild rice and mushrooms.................yumm

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jai

Cooking Level: Expert

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Reviewed: Oct. 13, 2009

I made this last night and it was delicious! I used Emeril's beef stock instead of low sodium beef stock and it did not turn our too salty. I also added a splash of Chianti. I made basmati rice, cute the pork chops into cubes, and spooned the pork chops and au jus over the rice. My 4 year old twin girls even liked it! And so easy! This one is definitely in the weekly rotation.

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Julie-Ann

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Reviewed: Oct. 12, 2009

These were wonderful! The smell alone made my mouth water! Very easy to make. I used a full can of beef broth to simmer them in and then turned into a gravy by whisking some cornstarch into it. Couldn't let that stuff go to waste. So good! The rosemary and garlic worked very well together!

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Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

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Reviewed: Aug. 31, 2009

Just excellent! So much flavor. Very easy to make. I only needed to simmer the pork chops for about 18 minutes.

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Fccswife

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Reviewed: Apr. 18, 2009

This was so easy and made me feel like some kind of gourmet chef! My husband loved it! He's always made this special chicken meal for me, and apparently, he did the same thing as this recipe! Just looked for stuff around the apartment and rosemary, butter, and garlic worked! Can't wait to try it on grilled steaks! :-)

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achieffe

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Reviewed: Apr. 17, 2009

So delicious! I doubled the recipe and added a can of cream of mushroom soup to thicken the broth a bit and it came out wonderfully. A new family favorite!

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Brandi

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Jan. 29, 2009

This is my favorite pork chop recipe. Easy! It goes great with "Robin's Mushroom and Spinach Quinoa." Together, they make my favorite weekday meal!

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C Rae

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

My daughter and I loved this, however, my husband didn't like because he thought the herbs were too heavy. I may make again with lighter seasoning.

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M.

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Cumming, Georgia, USA

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Reviewed: Jun. 25, 2008

This was a pretty good recipe. I used fresh rosemary instead of the dry and simmered the chops for 1 hour. We will have this again.

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VailSkiBum

Cooking Level: Expert

Living In: Gypsum, Colorado, USA

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Reviewed: May 14, 2008

This was very easy to make and yummy. I added way more broth than what was called for by accident so when I took the chops out i added flour and made a gravy for my mashed potatoes, Mmmm!

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Jayme C.

Cooking Level: Intermediate

Home Town: Port Neches, Texas, USA

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Reviewed: Apr. 22, 2008

I needed a new pork chop recipe that was fast and easy but also something that my 9 year old son would eat. He is tired of me making the same meat recipes and decided to become a vegetarian. So when I agreed to look for new recipes he agreed to eat meat again. Thank you so much for sharing this as he ate a whole butterfly pork chop. I did alter it a bit only because I did not have all the exact ingredients. I seasoned them with a little oregano, garlic and black pepper. I rubbed the pork with these 3 and browned them in EVOO. I then added a can of beef broth and simmered. Was absolutely wonderful! Very moist and broke apart with a fork. I will definitely add this one to my favorite recipes!

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Lisacb2005

Cooking Level: Intermediate

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Reviewed: Apr. 2, 2008

This would have been a 5, had I followed the recipe! I didn't have any beef stock, so I used beef bouillon with 1 cup of water. After reducing so much during the cooking, the sauce became so salty it was almost inedible! So... note to others, DO NOT USE BEEF BOUILLON!

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Mallery

Cooking Level: Intermediate

Living In: Noblesville, Indiana, USA

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Reviewed: Mar. 19, 2008

This was a great recipe even though I made a few changes and messed up a little. I used a new Penzey's seasoning called Bavarian Seasoning (crushed brown mustard, rosemary, garlic, thyme, bay leaves, and sage). I also used chicken broth instead of beef, because that's all I had. The flavor was great and I will use this recipe again. I forgot to turn it down when I added the broth, even though I overcooked it a little, it tasted very good.

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Laura E.

Cooking Level: Intermediate

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jan. 11, 2008

Waaaaaay too much seasonings for 3 of the 4 of my family members. If I ever made it again, I would WAY reduce the spices.

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Sandy

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Reviewed: Dec. 17, 2007

Very tasty and makes a nice presentation (the rosemary stuck to the pork). only change I made was to double (2 cups) the broth.

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mechghost

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Reviewed: Dec. 11, 2007

this recipe was ok. Not sure if I'll make it again, if I do I will cut back on the rosemary.

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bumper

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Reviewed: Oct. 3, 2007

This recipe is AWESOME! I first tried it while on a diet, trying to find low-calorie recipes. I thought surely my husband would hate it...he can't get enough of these! I now HAVE to have pork chops frozen at all times so we can thaw them out to cook this recipe on any given day! I also spiced up each pork chop individually and spread them on by hand. I use about double to rosemary and garlic. It helps to cook them in a smaller sized pan so the broth really gets soaked into the chops.

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CYARHIA

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Reviewed: Aug. 7, 2007

Not bad, not great, but then again, I'm not a fan of uncrushed rosemary, which is what I used. Highly recommend making the rosemary as small as possible! And easy on the pepper.

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Redshikari

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Reviewed: Jun. 30, 2007

This recipe is delicious! Instead of combining the salt, pepper, and rosemary in one bowl, I sprinkled the chops individually so that the ingredients were evenly distributed.

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Virginia

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Rosemary and Garlic Simmered Pork Chops

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