Reviewed: Oct. 11, 2009

I took the suggestion of another reviewer and cooked the pork chops in a foil covered dish. They turned out great! will do again soon.

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Sassy Mama

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

these were actually very good I did follow some of the suggestions from other users I am only giving 4 stars because I thought they were not quite tender enough but still very good.I hardly ever rate any recipes going to try to do it more often. overall they are very good and I will be attempting it again very soon.

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karen

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Houston, Texas, USA

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Reviewed: Sep. 24, 2009

My husband cooked this last night and we really enjoyed it! Will definitely cook it again.

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Nuala

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

So simple to make. Totally great to eat. 37.5 minutes at 400 resulted in perfect tenderness. The Worcestershire sauce really mattered! And it seemed like a lot of butter and olive oil, but it resulted in the perfect cooking medium. Complimented the dish with steamed asparagus and rice pilaf (SF treat!). A good buttered wheat roll complimented it nicely. 5 stars and favorited.

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ashleylovesdaddy

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Reviewed: Sep. 9, 2009

I would definitely not agree with the reviewers who claimed their chops were bland, because they were not at all. I would suggest being very generous with the lemon pepper and adding some minced garlic and onion slices on top of each chop. That really made a difference in my chops. I also cut the oil/butter in half, and would probably use even less next time to cut the crazy amount of fat. I am giving four stars instead of five because while my chops were tasty and juicy, they weren't as tender as I'd expected. Not sure what I could do next time to make them more tender? Overall, I will make them again.

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Neen718

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

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Reviewed: Aug. 28, 2009

I didnt give it a 4 because it could be tweaked as follows: Rub lemon pepper (fresh is better!) on the chops. Sear pork chops with oil until golden brown on both sides. Place in buttered cassarole dish. top with pad of butter and worcestershire. top dish with a piece of foil. Bake in preheated oven until to desired doneness. The dish will turn out moist and delicious and not that icky white looking piece of meat in the picture.

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JaneJaneX

Cooking Level: Expert

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Reviewed: Aug. 26, 2009

Followed the directions except used 1/2 the oil. The pork chop was swimming in oil and butter. Certainly won't make this again, and I love pork chops.

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Laurie C

Cooking Level: Intermediate

Home Town: Yorba Linda, California, USA

Living In: Aliso Viejo, California, USA

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Reviewed: Aug. 23, 2009

The concept of the recipe was great....putting the chops in aluminum foil with the butter and olive oil definitely made them tender. However, the lemon pepper didn't seem to compliment it well. Next time I make this I will not use lemon pepper.

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lilymom

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Reviewed: Aug. 18, 2009

This was pretty good....I did add some chopped garlic and salt as others suggested and I think this added more flavor....other than that pretty good recipe!

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mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

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Reviewed: Aug. 17, 2009

yummy and easy. I didn't individually wrap the pork chops - I made an envelope of foil in a glass pan that held all four. I also used a lot less butter and oil. Turned out great. I did cook them 35 minutes at 400 but that was a few minutes too long - so keep an eye on them!

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Maia M

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Reviewed: Aug. 13, 2009

This was very tasty, my chops were a little tough though so next time I will use thicker pork chops.

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cindylea13

Cooking Level: Intermediate

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Reviewed: Jul. 24, 2009

Made this tonight and it was a hit. I followed the advice of others before me: I marinated the chops in Worcestershire and EVOO for a few hours, and I added minced garlic on top of each chop. I also spread the butter (only about a total of 2 tsp per) on each side of the chops. I did not add any additional oil or Worcestershire sauce since they still had marinade on them. Then, to prevent the packs from leaking/getting holes in them (I used bone-in chops) I lined each piece of foil with a piece of parchment paper. The last change I made was to cook them on the grill. I used a med heat and put the chops on the top shelf. Delicious!

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CROBSON

Cooking Level: Expert

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Reviewed: Jul. 24, 2009

I found this recipe to be pretty darn good. I did add fresh minced garlic and a little more salt and it was delicious.

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juli

Cooking Level: Expert

Home Town: Placerville, California, USA

Living In: San Antonio, Texas, USA

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Reviewed: Jul. 23, 2009

I followed the recipe exactly and the pork chops turned out extremly bland.

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Amanda W.

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Reviewed: Jun. 25, 2009

So simple and the chops were so succulent and tasty. You could use whatever herbs you wanted I think and would allow you to create. I did it exactly as the recipe stated and really liked it.

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tobylouegg

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Reviewed: Jun. 22, 2009

This was very yummy! The lemon pepper gave great flavor and the meat was very juicy! I will be making this again!

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Paige

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2009

I read other reviews and thought I had learned from them but we didn't like this recipe. We thought it was bland and, unfortunately, not very awesome. I won't make these again.

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TrishaS

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Reviewed: Jun. 12, 2009

These were the most tender chops ever! You could wrap some new red potatoes and fresh veggies in the foil with each chop for a complete meal!

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shellcates

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Reviewed: Jun. 11, 2009

Yummy! These were so easy to prepare and simply delicious. A new fav.

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WendyD

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Reviewed: Jun. 8, 2009

I made exactly as the recipe indicated and my whole family didn't like them. I am not sure what I could have done to make them better. They were bland and not all that tender either.

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love2cook

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Simple But Awesome Lemon Pepper Pork Chops

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