Reviewed: Oct. 28, 2011

For me this was just ok.The family said it was not too bad but would not ask for it again.sorry i hate to give this type of review.

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Reviewer:

mike

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Howland, Ohio, USA

Reviewed: Sep. 12, 2011

One of our favorite "standby" recipes at our house. Delish!

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Reviewer:

ImJakesGirl

Home Town: Davenport, Iowa, USA

Reviewed: Jun. 13, 2011

I've made this several times and its wonderful! I leave out the Worcestershire sauce and use canned tomato juice we make instead of tomato soup and add a little hot sauce to it. They always come out juicy and tender. I also do as another reviewer recommended and let them simmer for at least 45 min. Perfect!

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Reviewer:

AmieO

Living In: Gainesville, Florida, USA

Reviewed: Jun. 5, 2011

I had to double the recipe so along with the given ingredients I also added a tbsp of honey and a tbsp of butter maple syrup and I used apple cider vinegar. When I browned the pork chops I added fresh chopped garlic to the oil. Made a wonderful meal that all 4 of my children ate. Definitely doing it again. :)

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Reviewer:

lonipoe

Reviewed: May 16, 2011

This was a nice and easy meal; however, I probably would never make it again. The flavor was good but to me, was reminiscent of the BBQ sauce from the famous fast-food restaurant specializing in roast beef sandwiches. I used red wine vinegar instead of white because that was all I had, and added a bit of black pepper. The sauce was good over the pork chops and rice, though my boyfriend said that it wasn't a recipe he'd request again in the future - and I agreed.

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Reviewer:

LashGal

Cooking Level: Intermediate

Reviewed: Apr. 17, 2010

My family loved this! I served it over brown rice (for added nutrition and color, I added shredded carrots, minced onions, and finely diced red bell pepper halfway through cooking) and my 5-yr-old asked if he could have the leftovers for lunch the next day!

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Reviewer:

JannieRee

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Marietta, Georgia, USA

Reviewed: Apr. 9, 2010

I had two problems with this recipe. I used 1/2 inch chops just like the recipe called for and followed the time of 10 minutes on low and the pork was a little dry and over-cooked in my opinion. The second problem I had was the sauce was too watery. I even took the pork chops out and continue to boil down the sauce but the end result was still too wet. The positive is the sauce is quite tasty and tangy but next time; I think after I brown the meat, I would put everything in the oven and bake it at a low temperature to keep the pork moist.

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4 users found this review helpful