Recipe by SQAIMY
"Pork chops rubbed down with minced garlic, garlic powder, salt, and pepper are cooked in Worcestershire sauce and water with onions and mushrooms."
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fresh mushrooms, sliced
Even though we are garlic lovers in this house, after reading the reviews of others, I decided to make a few changes to the recipe. Instead of the 2 tbsp of garlic powder, I sprinkled garlic powder, along with salt and pepper over the chops (so used less than 1 tsp total), then I rubbed in the minced garlic as called for, into the chops. I then browned the chops as Mitzi8 suggested, and then added the water and worchestershire sauce mixture, along with 1 tbsp of balsamic vinegar to the browned chops. While the chops were simmering, I sauteed the mushrooms (doubled the amount) and onions in a small skillet in 2 tsp of butter, and added them to the chops with about 5 minutes left in the cooking. The result was delicious - my husband gave it 'the highest stars.'
I thought this might be too salty with 1 tsp. salt, but followed recipe exactly anyway. They were not too salty,however, I think they were too PEPPERY and the Worcestershire was too prominent in my opinion. I baked an additional 20 minutes @375, after braising the second 10 minutes;due to my chops were really thick. They were juicy and the mushrooms were great, it was quick, and pretty good. Maybe if you added a little something sweet like balsamic vinegar or maple syrup it would of balanced out the flavor more. I will try again, doing that.
very good! instead of putting mine in a skillet, I baked them. I rubbed the pork with the dry ingredients and put them in the oven 350x45minutes. While they were baking I put the minced garlic, worchestershire sauce, and water in a saucepan to heat up, then drizzled it on top when the chops were done. I omitted the onion and mushrooms. But fantastic!!!
We liked this recipe. I used 32 ounces of mushrooms and the same amount of Worsestershire and water. I browned then removed the chops adding them once again after the vegetables were cooked. I then cooked the pork for 10 minutes and thickened the sauce with flour to go over rice. Served with fresh green beans and baked bread. Easy to prepare. I will make this recipe again.
This is a staple in my dinner now. I have made it around 4x and now make about 5 or more pork chops, and then after cooked, I add onions/mushrooms a little more water for about 8 mins then add on top of pork chops. It taste great every time I make it.
Good home cooking, husband and son both loved it, I was OK with it, hence the 4 stars. I rubbed pork chops with 1 tsp garlic powder, salt and pepper. I browned chops, removed them, then sauteed the onions and mushhrooms in dripping until soft. I then added garlic and sauteed until I could smell it (hate burnt garlic, it's so bitter!). Added chops back along with rest of ingredients and simmered 1/2 hour.
This recipe had my favorite ingredients in it, but there was definitely something missing in the way of flavor. I used Colgin's Hickory Smoked Worcestershire Sauce, McCormick's Smokey Slack Pepper and I can tell that these added an extra "kick" which helped, but even with loads of garlic (never enough), I still couldn't find the taste. I usually use a pork rub and will have to stick to that for now.
* Percent Daily Values are based on a 2,000 calorie diet.
Rubbed Down Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 73
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