Reviewed: Aug. 16, 2009

I must have done something wrong. We really didn't care for these.

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michellelee

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2009

YUM! I have made this recipe 4 times and my whole family loves it! I have noticed this recipe comes out better when I hand slice the potatoes, using the food processor only cut the slices too thin, and while it was still tasty, my husband said he liked his potatoes thicker. Delicious! Thanks for the recipe.

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imdebbiej

Cooking Level: Expert

Home Town: Marietta, Georgia, USA

Living In: Covington, Georgia, USA

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Reviewed: Aug. 10, 2009

Very good and so simple. I used 4 regular russet potatoes in place of the yukon golds and it was delish! My husband loved it and even mentioned to me again today how good it was last night.

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SARAH_ANNEJ

Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA

Living In: Burlington, Iowa, USA

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Reviewed: Aug. 9, 2009

If I could give this recipe more than 5 stars I would! I found this tonight because I had pork chops thawed and I wasn't too excited about cooking them. My husband actually made this dish after I found the recipe and man oh man was this awesome! He followed the directions exactly except he used frozen diced red potatoes and it was just fabulous!

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Gena

Cooking Level: Expert

Home Town: Mulberry, Florida, USA

Living In: Puyallup, Washington, USA

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Reviewed: Aug. 5, 2009

DELICIOUS!!!! Made this earlier tonight and my hubby came in and said it smelled really good, it did! The only thing I added was 4 cloves of fresh minced garlic. We loved it and our 1year old son ate some too. Thanks so much for the recipe. Will definitely be making this again.

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vixen

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Reviewed: Jul. 28, 2009

Good recipe! Easy, simple, yummy! I would follow what others have said and use less salt.. or even leave it out next time. Also, I did cook my potatoes for a bit in a separate skillet while the chops were browning.. however.. I think next time I won't do that.. They turned out a little too tender... but they were still quite tasty!

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PRAIRIEHONEY

Cooking Level: Expert

Home Town: Lyons, Kansas, USA

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Reviewed: Jul. 2, 2009

I read the reviews before preparing mine for dinner and I added the salt and pepper to the flour with some garlic powder. I sauteed the chops in galic oil and removed them from the pan and sauteed the onions and some mushrooms and removed them from pan and placed the potatoes covering bottom of pan topped with chops, onion and mushrooms and cheese, then added the sauce ingredients. We were very satisfied with the results. I will double the sauce next time , it made a great gravy. Thanks JAWINFREE for a keeper.

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Hummel97

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2009

I followed the directions as written. The only things that I will change next time are: 1)Make beef bouillon sauce first so it is ready to use and 2)Season pork chops prior to flouring so they have a little more flavor.

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Kim C

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Bowie, Maryland, USA

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Reviewed: May 7, 2009

Delicious, easy one pan meal.

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Dave

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Reviewed: Apr. 28, 2009

This was a great dish. My entire family loved it. Definitely a keeper. The only two things I did differently is that I used Idaho potatoes since I did not have Yukon gold and I added a teaspoon of garlic powder to the parmesan mixture. Very yummy!

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Jane

Cooking Level: Expert

Home Town: Greenville, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Apr. 22, 2009

I make this all the time & have passed the recipe on many times. The only things I do differently are: season the flour with garlic or onion powder; fry the chops until they are a golden brown & put the onions on the bottom of the skillet, under the chops, they get really carmelized. This is my favorite way to have pork chops! If I could give 10 stars, I would!

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Strprr212

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Reviewed: Apr. 19, 2009

Chops and potatoes turned out great. Onions were still a bit sharp, but not enough to dampen the overall quality of the dish.

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Mallys

Cooking Level: Beginning

Living In: Birmingham, Alabama, USA

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Reviewed: Apr. 16, 2009

Excellent recipe. My family loved it. I substituted chicken bouillon with onion soup.

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Lila

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Reviewed: Apr. 15, 2009

This was good. Instead of the water and buillons, I used chicken broth. If I make this again, I will use more than 3/4 cup. I decided to skip the salt, as I thought the parmesan would be plenty enough taste. I was right. No salt necessary. I think it could use a bit more taste, though, in the form of herbs and/or spices.

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Brandi

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Reviewed: Apr. 14, 2009

Great recipe - I was not sure what to make of it when it was all put together and was cooking but the flavor was great~!

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pipi2000

Cooking Level: Expert

Home Town: Cedar Lake, Indiana, USA

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Reviewed: Apr. 13, 2009

This was an easy and delicious recipe! We used only one bouillon cube and fresh lemon juice. We let the dogs lick our plates and they sat at the stove howling for some more! Too bad we ate it all.

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Sweet Caroline

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: Apr. 11, 2009

Good recipe. Will make again.

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Valorie

Cooking Level: Expert

Home Town: Goldendale, Washington, USA

Living In: The Dalles, Oregon, USA

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Reviewed: Apr. 9, 2009

I made this recipe for the first time and it was absolutely amazing! The only thing I did different was I baked the whole potatoes in the oven for about 25 min or so on 375 degrees first (due to some saying potatoes were still a little raw) then I followed everything else exactly. Will make again for sure!

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kslats

Cooking Level: Intermediate

Living In: Blacklick, Ohio, USA

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Reviewed: Apr. 3, 2009

We eat pork and chicken often but i get tired of eating them the same old way. I found this recipe interesting because it was only one skillet. I'm usually leary about trying new recipes because when I do my husband never likes it. I made this last night and doubled the recipe using 8 pork chops. After supper, there were 2 pork chops left. My husband LOVED this dish. We will definately make this dish many more times. I would definately call this "comfort food". I would recommend this dish.

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Terri

Home Town: Simmesport, Louisiana, USA

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Reviewed: Mar. 30, 2009

This was a very good and easy recipe to make. I did layer everything in a casserole dish, deglaze the pan using the beef broth and draining excess grease off. Poured over top and baked 325. for an hour. Was very good. I will make again. Thanks for sharing.

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