Reviewed: Nov. 3, 2009

I've been using this recipe for years and it's always a hit. Very easy, just make sure you start in more than enough time to ensure table time. Sometimes, I have to let this simmer for 2 hours to tender up my chops. But very delicious and worth the wait.

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2drinkwaters

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Reviewed: Nov. 2, 2009

My family LOVED this, even my husband who is not a fan of pork.

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Maureen

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Reviewed: Oct. 29, 2009

I seasoned our meat with black pepper and garlic salt. Otherwise followed the recipe directions. While it was not bad, it was not fabulous either. I found it to be a bit bland. I would use the recipe again as a base, but be sure to add spices to the gravy. Thanks for sharing!

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mandyj

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2009

I tried this as written first, which is why the 4 stars, good, but could be better. The second time I seared the chops in a very hot pan first, removed them and deglazed the pan with chicken stock. Then I caramelized the onions in the same pan, scraping up all the brown bits from the meat. Next I mixed the flour and stock, whisked that into the onion mix in the pan, and nestled the chops into the sauce and simmered for about 30 min. I used regular stock, not low sodium, so I did not use extra salt, but I did up the garlic. I also used Vidalia onions to give a nice sweet taste to the chops. They came out great, and I served them with garlic mashed potatoes.

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wildlifer

Cooking Level: Intermediate

Home Town: Charlotte Amalie, Saint Thomas, U. S. Virgin Islands

Living In: Portland, Oregon, USA

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Reviewed: Oct. 16, 2009

This was great. Tender. Did need some salt and pepper. And I did not cook them for as long as it says, I did 24 minutes. I like pork to be 160 degrees. Don't forget salt though!!

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CHICKENPARENTS

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 13, 2009

My family liked this. It was pretty easy to throw together. I followed the recipe exactly. The only thing I did different was season the chops with some seasoning salt and put a little olive oil in the pan to saute them.

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Lindsey

Cooking Level: Intermediate

Home Town: Streamwood, Illinois, USA

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Reviewed: Oct. 13, 2009

Thank you for a pork chop recipe that does NOT include cream of mushroom soup!!! Family really enjoyed these chops and I loved the gravy! I salt and peppered the chops before browning them in vegetable oil (instead of cooking spray), removed them to oven safe dish, then sauteed the onions. I didn't have browning sauce (not really sure I know what it is) so I added flour to the oil and onions and cooked for a minute and then added the broth and water to make the gravy. I poured the gravy over the chops and baked covered about 1 hour in a 300 degree oven. I needed my stove top for other dishes or else I would have cooked them on the stove top. Tasty as it was, I would still like to find browning sauce and use it.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Oct. 11, 2009

The flavor was good - just needed a little extra salt and pepper for our taste. Added a little cornstarch towards the end to thicken the sauce to a gravy. I really like that I didn't have to fry them first. It's a repeat for us. Thanks for sharing!

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Amy

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Reviewed: Oct. 10, 2009

Although I used basically the same ingredients, I prepared these chops in a different way. 1. I sauteed the chopped onion and removed it from the skillet, 2. I coated the chops with flour (some seasoning salt added) and browned them in olive oil, 3. added the onions back to the skillet along with about 1/2 cup of water, a tsp of chicken granules and a tsp of worchestershire sauce, 4. covered and simmered for about 30 minutes. Served the pork with cajun roasted sweet potatoes. Very tender and flavorful.

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gapch1026

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Reviewed: Oct. 9, 2009

Chops were tender but the gravy was bland and well below my expectations.

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William

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Reviewed: Oct. 9, 2009

The idea of this recipe is great; however, the simplifications in making the gravy is why so many of the reviewers are disappointed. To make proper gravy, you must make a roux, otherwise the gravy will taste like flour. To remedy this problem simply pull out the pork chops (they should be rubbed with spices and dredged in the flour first) after browning them, then add the flour and stir over low heat with the onion and garlic until golden brown. Then add in the liquid, extra salt, pepper and paprika, and bring to a boil. Place the pork chops back in, cover, and simmer for about an hour.

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dimitra

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Reviewed: Oct. 8, 2009

Great recipe and the best part is that it is super easy! I added a little seasoning to the pork chops before browning. They came out juicy and tender!

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stacey_cw

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Reviewed: Oct. 8, 2009

I made these for supper tonight,okay,I adjusted the recipe for 12 chops,the chops tasted fine but the gravy! My mother tasted it and said 'No,does not taste good at all so I just asked her to make some of her own. Much better. Sometimes the old things are better.

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Ladybugcook

Cooking Level: Intermediate

Home Town: Hornbeck, Louisiana, USA

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Reviewed: Oct. 8, 2009

Smothered chops are a traditional southern comfort food served over a bed of white rice. This recipe is not the best (or tastiest) way of preparing it. Follow this instead: Heat veg oil in deep pot, season your chops (use bone in chops, not boneless) with salt & pepper or even seasoning salt, dredge chops in flour, fry chops just until brown on each side (chops will still be raw in the middle), remove & drain on paper towels, remove all oil from pot except approx 1/4 cup, add onions & sliced bell peppers, brown until tender, add chops back in and add just enough water to cover chops, cook covered on med/low for about 45 minutes. You can stir it a couple times just to make sure everything is cooking evenly. The chops will be tender and a delicious gravy will be ready to add to the rice. Enjoy!!

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TLC1971

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Oct. 4, 2009

Delicious!! And we are picky eaters!

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lynnshamrock

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Reviewed: Sep. 20, 2009

Good, my picky bf love it. So i'll make it again.

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BabyVan08

Home Town: Charleston, South Carolina, USA

Living In: Monroe, Michigan, USA

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Reviewed: Sep. 14, 2009

These were good, may make them again.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 15, 2009

My boyfriend and I love this!! Very flavorful and easy to make,

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Tina

Cooking Level: Intermediate

Home Town: Burlington, New Jersey, USA

Living In: Hamden, Connecticut, USA

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Reviewed: Aug. 5, 2009

Mad this two nights ago. My family loved it. I used red wine instead of water just to give it some extra flavor. Except for the weird pinkish color it was very tasty. Next time I will use white wine.

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