Reviewed: Apr. 1, 2008

Hmmm, I've made this twice now & it was just okay. I'm wondering if I'm doing something wrong, because of all the reviews I expected it to be much better. The taste is pretty good, but not super tender as many reviewers say. I didn't cook it for quite as long as the recipe says, so maybe that's the problem. It just seemed like way too long . . . I may have to try it one more time & cook for the whole time to see if its better.

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Housie

Cooking Level: Expert

Living In: Dallas, Georgia, USA

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Reviewed: Mar. 29, 2008

This is one of our favorite meals. The meat comes out so tender and the flavor is great. Easy, easy, easy!

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alibj572

Cooking Level: Intermediate

Home Town: Lancaster, South Carolina, USA

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 20, 2008

I LOVE sage, so I love this recipe! I skipped the salt, doubled the sage and pepper, and added one minced clove of garlic to the broth. The chops turned out so tender and flavorful--making this one again soon!

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Winnie

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Mar. 14, 2008

GREAT! I omitted the salt and added some parsley, I rubbed the pork and let it sit for an hour. I added the broth to the pork and cooked (or poached)it for 20 minutes or so. It was moist and had great flavor.

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LeighRoy7

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Mar. 9, 2008

I followed advice and added 1/4 cup chopped onion and 1 tsp salt. I did thicken the sauce a bit at the end. I used beef broth (I would never use a cube). Not amazing but pretty good. I might make it again. Some red wine during the simmer might help it, some in the pan and some in a glass.

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notyouraveragegranny

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Socorro, New Mexico, USA

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Reviewed: Mar. 5, 2008

I loved this recipe. A nice change. I used sea salt, I may just reduce the salt a little. I also used 1/2 inch chops and reduced the time of browning by half. They were extremly tender and tasty. Thanks.

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Donnaav

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Reviewed: Mar. 5, 2008

I cut the total cook time to 40 min. for bone in chops and they were still dry. The flavor however was excellent. Will try again with less cooking time. If using Knorr cubes only use one for a cup of water.

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terry ny

Cooking Level: Intermediate

Home Town: Albany, New York, USA

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Reviewed: Feb. 28, 2008

Nice flavor, and wonderfully tender and juicy. The liquid leftover in the pan is great served on brown rice, too!

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theChestnutMare

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 19, 2008

The meat came out quite tender. A family favorite.

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MJ

Cooking Level: Intermediate

Home Town: Pocatello, Idaho, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Feb. 18, 2008

I was surprised how well these came out and my husband really liked them. It couldn't be easier to make, but I did make changes as others had suggested before. I used a poultry seasoning that had sage in it plus several other seasonings, and also added garlic powder. Once I cooked them in the butter I added about 1/2 cup of sliced onions and cooked them about 40 mins. I think the added seasonings and onion can really make a difference.

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Amy G

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2008

The whole family loved them. I reduced the salt a bit. I served them w/ the perfect baked potatoes from this site. Will definately make again!

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Li'l Bit

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Reviewed: Feb. 14, 2008

This was ok. I made it as it's written. The gravey was good but the sage/pepper flavor was a little stronger than I like. I might make this again and put the pepper, salt and sage into the buillon and see how it turns out like that.

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Suzanne

Cooking Level: Intermediate

Home Town: Lakewood, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Feb. 5, 2008

My entire family from my husband down to the baby loved this. Followed the directions to a T, and served with glazed baby carrots, and smashed potatos. Thanks!

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KRISTYCROFT

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 3, 2008

Very good. Changed it up a little, added a third cup of red wine, fresh oregano, garlic and onion to the beef stock. Also omitted the salt as there was enough in the stock. Thickened the sauce with cornstarch and added it to rice. Very good for the effort. Simple and tasty.

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ASU_DEVIL_WPCAREY

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Tempe, Arizona, USA

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Reviewed: Feb. 1, 2008

My whole family likes these pork chops--even my picky 6 and 3-year-olds. I used 1" thick pork chops and the spices were just right for them. They were really moist and yummy!

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Julie

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Reviewed: Jan. 31, 2008

We loved this recipe! It is simple and tasty. I did make a couple of previously suggested recommendations: reduced the salt by half, and added sauteed onion, garlic, 1/4 cup red wine, and oregano to the beef broth. This will be in the regular rotation.

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GINGER

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Irvine, California, USA

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Reviewed: Jan. 29, 2008

This is the best recipe for pork chops I've had so far!! I used a huge boneless chop and vegetable buillion instead (all I had on hand). It was FABULOUS!!

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Jennifer

Cooking Level: Beginning

Home Town: Enterprise, Alabama, USA

Living In: Montgomery, Alabama, USA

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Reviewed: Jan. 21, 2008

I omitted half the salt. The flavor was nothing extraordinary but the cooking method made these one of the best and tender pork chops I've ever had. They seemed like crockpot cooked. I'll play with the spices. Thanks! I cut about 10 minutes off the cook time on boneless chops.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

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Reviewed: Jan. 11, 2008

My husband loved this, and my pickey 6 year old asked for seconds! My husband said he perfers this to my slow cooker pork chop recipe. Easy and yummy, thank you!

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