Reviewed: Sep. 8, 2009

I really enjoyed this -- great taste, really easy to prepare. I did it precisely as prescribed. Perhaps my stove was too hot, as the sauce dried out by the end of the cook time. I added a bit of red wine towards the end to revive, and all was well. DELICIOUS!

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laurenjenee

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Reviewed: Mar. 31, 2009

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.

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Pam Cowan

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Reviewed: Mar. 3, 2009

This is soooo easy, doesn't sound like much when reading recipe, but my teenage son thought they were the best pork chops ever!!! Followed recipe exactly. Thanks for the recipe

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DRA

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Reviewed: Jan. 13, 2009

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.

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Kim

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Reviewed: Nov. 7, 2008

A great new date/company staple - cook time is perfect, and so easy! I heeded the advice about the garlic -- just sprinkled my chops with a little garlic powder, salt and pepper, and tossed on some lemon pepper, and rubbed that all in, and followed the rest of the instructions. The onions weren't quite done at the end, so I removed the chops and added in a little butter (hee), salt and pepper to give them a flavor boost. Next time I'd double the sauce recipe and serve over mashed potatoes. Moist, juicy, and the flavor was delicate and not overpowering. I think this is as about as spectacular as it's going to get if I'm doing the cooking - Y-U-M!

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CDF92037

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Reviewed: Sep. 23, 2008

This was De-Li-cious! If you love garlic this is just excellent. I followed the measurements for dry spices as directed and used about 5 cloves of garlic and smothered them on one side of each chop after rubbing them down with the spices. I browned them first an sauted the onion rings & mushrooms in butter flavored cooking spray and tablespoon of butter as other reviewers suggested. Even though I think I slightly overcooked them, the worchestire sauce mixture, kept the chops moist. My husband and I really enjoyed these and will definately make again, with more mushrooms and more sauce. I plan on slicing up the left over 2 chops and toasting them in a sandwich roll w/ more sauted onion, mushroom, bellpeppers and cheese! Thank You!!!

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CooksW/Love

Cooking Level: Intermediate

Home Town: Murrieta, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jun. 11, 2008

Mine came out pretty salty, but that could've been because I only had two pork chops.

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Laura

Cooking Level: Beginning

Living In: Hoover, Alabama, USA

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Reviewed: Jun. 8, 2008

this was just ok. there seemed to be wayyy to much garlic. my bf said too much worcestershire sauce.

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JULI42298

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Feb. 11, 2008

This was very good. :) I used less pepper than the recipe called for, but it was still a little too peppery for us. I'll tweak it a little (which is why I didn't rate it 5 stars), but we'll definitely have these again some time.

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TAZICKET

Cooking Level: Expert

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Reviewed: Jan. 24, 2008

This is a good recipe, but I altered it, and will do further alteration. First, I cut the salt in half, and because I was out of garlic (out of garlic? What the heck!?!?) I used only powdered garlic. At the end of cooking, I pulled the chops and most of the mushrooms and onions out of the skillet and kept warm in the oven. I thickened the sauce with corn starch, and added some milk. The sauce was still QUITE spicy ... too much black pepper. The next time I make it will be with fresh garlic, and half the pepper. I also made stuffing (OK - Stovetop stuffing) with carrots and served the chops and stuffing w/carrots with the sauce on top, quite a good and tasty meal, for not very much work.

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Jay in Oakland

Cooking Level: Intermediate

Home Town: Holton, Kansas, USA

Living In: Oakland, California, USA

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Reviewed: Nov. 4, 2007

My husband makes this recipe, I got him to cook one day while he was home from work due to inclimate weather. I was VERY impressed, and he now calls himself a good cook! :) This is a definate keeper. Very tender juicy pork chops with a kick. May need to cut Garlic in half, it is a bit much, we did the second time around. We were quite stinky for a day or so.

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JLR1331

Cooking Level: Intermediate

Home Town: Rockaway, New Jersey, USA

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Reviewed: Sep. 4, 2007

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.'

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Jul. 29, 2007

This is a wonderful recipe. I am so glad I found it; my boyfriend and I love it! The garlic makes it soo good!

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JenniferElise

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Reviewed: Jul. 21, 2007

Good flavor; an easy recipe to follow and very quick.

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JACKSMOMMYOSU

Cooking Level: Expert

Living In: Stillwater, Oklahoma, USA

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Reviewed: Mar. 15, 2007

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.

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MITZI8

Home Town: Deland, Florida, USA

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Reviewed: Feb. 15, 2007

loved it, i added a little more garlic (minced) and some extra worcestershire sauce! But overall loved it!

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rashaell

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Reviewed: Jan. 8, 2007

Good flavor for the pork! Left out the onions and mushrooms due to time constraints but otherwise pretty good.

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Stacy

Cooking Level: Intermediate

Home Town: Morgan, Utah, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Aug. 31, 2006

I think this was very tasty and my meat stayed moist. I'll use the left overs for a casserole. It's a great seasoning!!

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Linda

Cooking Level: Intermediate

Home Town: Monroe, New York, USA

Living In: El Paso, Texas, USA

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Reviewed: Jan. 19, 2006

Loved it, loved it, loved it. so easy and quick to make and my husband was sucking bones.

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tran

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Reviewed: Nov. 26, 2005

I thought this sounded good but it was very blaw and bland I think there is too much water not enough salt and its missing something like maybe a dash of thyme or rosemerry maybe some sage

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Krissy

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Delaware, Ohio, USA

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Rubbed Down Pork Chops

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