With my modifications, this recipe is definitely worth five stars! I omitted the salt, and added garlic powder. I didn't measure the spices, just put enough to lightly coat the pork chops. I used vegetable oil instead of butter or margarine. I browned both sides, then set them aside on a plate. I used chicken soup base instead of beef bouillon in the water. I also added brown flour, which can be used to make gravy. Mixed it all together and added it to some sautéed, diced onions. It tasted a little floury so I added more water, Worcestershire sauce, grainy Dijon mustard and onion powder to boost the taste. I cooked this until thickened, then added it to the pork chops and let cook about five minutes longer until done. I like my pork with a tinge of pink in the middle. Served with homemade seasoned potato chips and a green salad. I used the excess gravy to dress it. This is definitely getting added to my recipe rotation!
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