Reviewed: Apr. 19, 2009

I don't know what I did wrong, but i wasn't at all impressed with this dish. I made it exactly as it was laid out, but when it came time for dinner, i didn't taste it in the least. My girlfriend said she loved it, but i found the most tasteful part was dripping the leftovers from the aluminum foil onto rice.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Apr. 7, 2009

Great chops! I didn't have any lemon pepper so I used some lemon & herb seasoning that I had, also I added extra worcestershire sauce. Yum Yum.

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PhotoDana

Cooking Level: Beginning

Home Town: London, Ontario, Canada

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Reviewed: Mar. 31, 2009

Loved this recipe! My husband went back for seconds. This was so easy and the chops were so tender they melted in your mouth. I did use a different seasoning though. I was out of lemon pepper (don't know how that happened) so I used Montreal Chicken seasoning by McCormick instead. Turned out fabulous. I will try the lemon pepper the next time I make this to see if I like the flavor just as much. Thank you for posting this.

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happyhomemakersc

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

I made these using a sliced pork tenderloin instead of the bone in chops. I also used an 11x7 pan instead of the foil. I went by the recipe except I did add some garlic salt as well and they turned out yummy! I think you could get by with a little less butter and oil, but you have to have a good amount so that the chops stay tender. I might try a couple tablespoons less next time. The meat had a great flavor and was very tender. My husband even used the leftover marinade for his potatoes! Thanks for the yummy dinner recipe!

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Leslie L.

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Mar. 26, 2009

followed recipe exactly. it was very easy, definitely no frill cooking, but the meat came out very tough and not worth the extra calories i had to add with using the butter. Try the grilled lemon herb pork chops on here..still my favorite!

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Nikki

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Mount Laurel, New Jersey, USA

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Reviewed: Mar. 24, 2009

I made this as the recipe stated (I used garlic pepper instead). The porkchops were gray-colored and chewy even though they had tons of liquid in the aluminum packets.

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ellbeegee

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Reviewed: Mar. 10, 2009

Great & Easy

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Christy

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Reviewed: Mar. 9, 2009

pork didn't turn out very tender. Sear them next time and make sure completely thawed at room temperature before cooking

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Cory

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Reviewed: Mar. 6, 2009

These chops are TERRIFIC!! I prepared them exactly as the recipe instructs and they came out so tender and juicy. I think the next time I will add sliced onion, but only because we love onion. Thanks for a great pork chop recipe.

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Mary

Cooking Level: Intermediate

Living In: Valley Cottage, New York, USA

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Reviewed: Mar. 2, 2009

This recipe is very good! My fiance and I really enjoyed it. The reason I only gave it 4 stars though is because it tasted very similar to chops that I cook regularly. The seasoning was very good, the only thing I added was salt and pepper and minced garlic on the top. Next time I will add slices of onion for that litte bit of extra flavor.

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Erin

Cooking Level: Intermediate

Home Town: Farmington, New Mexico, USA

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Reviewed: Mar. 1, 2009

These turned out great for me! I first seasoned them generously with lemon pepper and garlic powder and then halved the amount of butter, olive oil, and worcestershire used. I put the packets on a baking sheet and followed the cooking directions as in the recipe, 35 mins at 400 degrees. They turned out very tender and flavorful! Will be adding to my repertoire.

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lindsey

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Reviewed: Feb. 21, 2009

This was incredibly easy and delicious. My only comment is that if you don't wrap them well enough in foil, they will leak all over your oven. I double wrapped mine and the oil and butter still boiled out. I recommend putting them on a broiling pan.

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Katie

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Reviewed: Feb. 19, 2009

This was easy and yummy! I marinated the pork chops in the mix for a few hours before. I pan seared it with a lid and it was just as good as in the oven. Very tasty and will definitely do it again! Yum!

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Dani D & Hubby

Cooking Level: Intermediate

Home Town: New Milford, Connecticut, USA

Living In: Wappingers Falls, New York, USA

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Reviewed: Feb. 12, 2009

This was a huge hit! I browned my chops first. Even my daughter who will NOT eat a pork chop loved them. Very tender and tasty!

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Penne Norris

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

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Reviewed: Feb. 10, 2009

Very easy. I did add garlic powder as others had suggested. I do suggest putting them on a sided cookie sheet as the packets did leak. Will definitely prepare again.

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lgilli

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Reviewed: Jan. 27, 2009

I cooked this last night and it came out great. Very simple and easy, I added some Tony Chachere's seasoning to them for a little extra zest as well. Definitely take heed of the use of a dish under the chops though, they do tend to leak.

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