Reviewed: Mar. 22, 2009

I thought this recipe was very good and very easy. I only had one onion on hand, and that seemed like more than enough. I sauteed the onion first, then browned the pork chops. I used 2 tsp Better than Bouillon dissolved in one cup hot water. I used lime juice rather than lemon since that was all that was on hand. I peeled and sliced about five large red potatoes and I also grated about 1/2 cup of fresh parmesan. After browning the pork chops, I removed them and deglazed the pan with the dissolved bouillon, then poured the bouillon back into the measuring cup and followed the directions. Near the end of the cook time, I was worried about the potatoes being a little bland so I threw in some more pepper, garlic salt, and Italian seasoning. I thought it was really delicious!!

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CORMAC05

Cooking Level: Intermediate

Home Town: Downers Grove, Illinois, USA

Living In: Grayslake, Illinois, USA

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Reviewed: Mar. 12, 2009

I followed the advice of some of the previous reviewers and cut the salt to about 1/4 tsp. I also added just about 3/4 of an onion since I'm not a big onion fan. It turned out fabulous! My husband raved about the potatoes and I was so happy with how tender the chops came out. I will definitely be adding this recipe to my "keeper" file. Thanks for sharing.

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THEO4020

Cooking Level: Expert

Home Town: Lakeside, California, USA

Living In: San Diego, California, USA

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Reviewed: Mar. 10, 2009

Really good and very simple. Did saute onions in 1 Tbsp butter beforehand. Put in order as recipe states. My family doesn't mind when everything is together so to make this even easier, I'd put either frozen peas or green beans on the top during the last 15-20 minutes of cooking.

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mysuns

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2009

Made this dish several times, it is top notch comfort food. No Changes. Easy and enjoyable.

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filetofyak

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Reviewed: Feb. 22, 2009

This recipe is perfect for everyday cooking. I browned the onions in butter for a few minutes and only used 2 bouillon. Use enough oil to barely cover the pan when frying each side. Amazing how simple this recipe is, yet so much flavor! It was better than a 4 but not quite a 5, IMO. Keep tight lid on pan and lowest setting for heat. 35-40 miunutes is perfect cook time. Will definitely make this again!

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ritajennings

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

This was wonderful! I don't usually like pork chops - but these were tender and the potatoes/onions tasted great. Quick supper after a long day! Thanks for the great recipe.

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Laura

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Reviewed: Jan. 29, 2009

Delicious!!!...came out great the first time I made it...

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Sandra

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Reviewed: Jan. 28, 2009

I've made this recipe several times since finding it 2 years ago & we love it! My husband even brags about it to his co-workers ;)

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Sash

Cooking Level: Intermediate

Living In: Claremore, Oklahoma, USA

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Reviewed: Jan. 27, 2009

I made the recipe as described but really didn't like it. I realize I'm in the minority. Kind of bland and overly salty. I couldn't get the taste out of my mouth for a long time afterwards.

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ZooKnocker

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Reviewed: Jan. 27, 2009

My husband lost his freaking mind over how the potatoes tasted in this meal. He loved everything, but the potatoes were commented on various times while his mouth was full.

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NATALIE73

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Reviewed: Jan. 26, 2009

Was a wonderful simple recipe. My only problem was that it was REALLY salty. Like other reviewers have said I would omit the salt the next time i make it and allow the broth to salt the dish.

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Zuleika75

Cooking Level: Expert

Home Town: Ramey, Aguadilla, Puerto Rico

Living In: Tampa, Florida, USA

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Reviewed: Jan. 19, 2009

My husband really liked this recipe but my kids weren't crazy about it. I think it was partly because of the Yukon Gold potatoes, they have never eaten that type before. I thought it was really good and had a great flavor. I will make again and maybe try a different potato.

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Terri

Cooking Level: Intermediate

Home Town: Hobart, Oklahoma, USA

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Reviewed: Jan. 13, 2009

Like other reviewers, I browned the pork and then sauted the onion. I left the onion on the bottom of the pan and added the pork and potatoes. I used beef broth instead of boullion cubes and increased the amount to 1 1/2 cups. I also left it on a low boil instead of a simmer since the potatoes were taking a long time to cook. Will make again!

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LORIP5

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Reviewed: Jan. 8, 2009

Great dish! Impressed my husband and my children! I have a 6 year old picky eater and he cleared his plate(a first) and went back for seconds!

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kaure

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Reviewed: Jan. 8, 2009

We love this recipe! It's so easy to prepare and the flavor is awesome. I do make some slight changes though - I season the chops with garlic powder and onion salt. I only use about half of an onion over the potatoes and I use enough parm cheese to fully coat chops and potatoes (I don't even measure). Also, I use about 3/4 c. beef broth. I let this cook for at least an hour over low heat and the meat practically falls off of the bones. Delish!!!

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Melissa

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Reviewed: Jan. 7, 2009

I have made this recipe several times. It is a great way to make pork chops. They come out tender, not dry. I increase the amount of liquid slightly and add sliced carrots to make it a complete meal.

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love to entertain

Cooking Level: Intermediate

Home Town: Southampton, Massachusetts, USA

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Reviewed: Jan. 5, 2009

I thought I sliced my potatoes (I used red potatoes) thin enough but it took much longer than suggested in order to get them cooked through. Otherwise the taste was good.

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Julie H

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2008

Very good and easy skillet meal. I don't normally like pork chops but the parmesan cheese adds a nice flavor I think. Maybe a bit salty - so I'd try to cut down on that next time.

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Dec. 19, 2008

OH MY GOSH DELICIOUS! I do NOT like pork chops but this one was EXCELLENT! My husband said it is the BEST pork chop he has ever had! DEFINITELY going to be something we make again. I made it exactly as it was listed.

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ERIN

Cooking Level: Intermediate

Home Town: Warwick, Rhode Island, USA

Living In: Groton, Connecticut, USA

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Reviewed: Dec. 1, 2008

This was really delicious. I followed the recipe to a T exceept that I used red potatoes instead of yukon because I had them on hand. My husband looved it; definately a make-again.

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