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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curiouschild

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Reviewed: May 22, 2009

Made this last night, husband and myself really liked it, will make it again for sure.

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ROSIE-0-TOOLE

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Reviewed: May 8, 2009

Very good as written, exactly what a smothered chop is supposed to be. Great with brown rice.

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Mrs Lash

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: May 3, 2009

I have been looking for a smothered pork chop recipe without cream of mushroom for the longest. Glad I found this one- it's so good! Thanks!

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VIOLETLYNN

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Reviewed: Mar. 3, 2009

Made a few changes: Dredged the pork chops in flour, seasoned with season salt, dried onion and garlic (making it even quicker to prepare!) Browned chops in hot olive oil in skillet. Dusted with onion soup mix, added enough white wine to nearly cover the chops; simmered covered for about 35 minutes. (Added water to thin gravy) I'll make this one again.

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summurbreez

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Reviewed: Feb. 25, 2009

These pork chops were very easy to make, and tasted good. I used thin pork chops, because that is all I had, and they were tasty but not as tender as I would have liked. Altogether, it made a good, quick meal that looked and tasted like you fussed. I liked the fact that the pork chops make their own gravy while they cook; this saves lots of time! I will probably make these again.

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jan. 23, 2009

This dish is a good base recipe. I altered it by sauteing onions and garlic in olive oil for a few minutes added 1c. of fresh mushrooms. Threw the pork chops (seasoned w/ pepper and salt) in the pan and browned both sides, deglazed pan w/ 1/4c. of sherry, then added, flour, broth and gravy browning stuff. Also added a few splashes of worcestershire. Cooked on low about an hour or so.

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DNYELLB

Cooking Level: Expert

Home Town: Millis, Massachusetts, USA

Living In: Needham, Massachusetts, USA

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Reviewed: Jan. 13, 2009

This recipe was not to bad. The gravy was not as flavorful as I would have liked. I added a beef bouillon cube after thickening. The browning sauce-I could only find something called "seasoning sauce"-was dark in color but didn't darken the gravy much at all. Just ok-probably won't try again.

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coconut

Cooking Level: Expert

Home Town: Spotsylvania, Virginia, USA

Living In: Richmond, Virginia, USA

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Reviewed: Dec. 9, 2008

The first time I cooked this, I followed the recipe exactly. It was good then but a little bland. Tonight, I switched it up a little. First, I browned the pork chops (Center Cut Pork Loin was what I had in the freezer.) The chops were seasoned with Tony Chachere's, black pepper, celery powder, and garlic powder. (I didn't have any fresh garlic on hand.) After browning the chops, I put them aside and sauted the onion and a green bell pepper. Then I put the chops in and followed the rest of the recipe. The brown gravy mix I used is the Tony Chachere's brown gravy mix. The seasoning and the brown gravy powder added just the right amount of spice to the gravy and pork chops. I served it with French Bread, corn on the cob, and rice. The family loved it and my husband raved. Will definitely make it again.

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Holly

Cooking Level: Intermediate

Home Town: Eunice, Louisiana, USA

Living In: Biloxi, Mississippi, USA

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Reviewed: Nov. 11, 2008

Nothing outta this world in my opinion but my children ate it up with sheer gusto and my 8year old (who ate twice as much as usual) asked for it again. This will have to go down into kid favorites. I would rate it a 3 my husband gave it a 4 and my son a 5, I'm sure my 2 1/2 yr old daughter would have given it a 5 if she understood allrecipes =). I didnt have any browning sauce so I used worcestershire sauce and some brown gravy mix from a packet.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Nov. 10, 2008

I had no problems like others seemed to have with this recipe. I scaled it down for 2, browned my pork chops with my regular seasonings for about 5 minutes a side then pulled them. Browned some onion and garlic, added flour until it was browned..then added my broth, made a tasty gravy! Put pork chops back in for 10 minutes covered and done!

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emma

Cooking Level: Intermediate

Living In: Mary Esther, Florida, USA

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Reviewed: Nov. 6, 2008

This is such an easy little recipe and required so few ingredients that it was quick to prepare, the longest was the wait for it to tenderize. I used pork loin boneless chops which didn't get tender after even 50 min of cooking and they were for hubby's lunch so I didn't have time to let them simmer any longer. The gravy was too thick and I had to thin it with some more broth. On the plus side it made more than enough to serve with mashed potatoes or biscuits too. The gravy could have used a little boost for flavor, but I'm not certain what it needed, maybe some mushrooms? Overall, worth another try with a better piece of pork. Thanks for the recipe Jana.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Nov. 4, 2008

Excellent. I can't imagine why anyone would give this recipe a bad rating. I've used this recipe exactly as written, and I have modified it a bit as well. GREAT both ways. My changes are use good (never cook with what you wouldn't drink) white wine in place of the half cup water. Instead of the gravy it calls for, I just cheat ;) and add two packages of pork gravy and a cup and a half of chicken broth. YUM, YUM!!!! It's always great!!! Thanks for the recipe.

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DiAnneEvans

Cooking Level: Expert

Home Town: West Middlesex, Pennsylvania, USA

Living In: Stella, North Carolina, USA

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Reviewed: Oct. 27, 2008

This was so simple and sooo good. It's different than how my mom made it growing up, but I'm always up for a new twist on an old favorite. The pork was so tender we could cut it with forks. The gravy was delicious served over rice. The perfect recipe for when you need comfort food.

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summer_aggies00

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

This is a good "base" recipe, but I felt like it needed some help. I added salt/pepper and a dash of garlic powder before browning. To the gravy I added a splash of red wine, more garlic powder, celery salt, a tsp of crisco, and an extra 1/2 cup of chicken stock. It turned out great over rice and with a side of yellow squash.

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krissycook

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Sep. 6, 2008

Too Good. I used garlic roasted chicken broth and added a little extra water. I also seasoned the pork with seasoned salt and pepper prior to browning. It was "awesome" according to my family! Will make again for sure.

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Sandi G

Cooking Level: Beginning

Home Town: Sayville, New York, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Aug. 25, 2008

I am a beginner cook and a new wife and this is a winner with my husband. It's quick and easy and I can use it with chicken or pork.

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NEICEY500

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Reviewed: Aug. 18, 2008

I used this recipe last night and it was sooo delicious. I will be using this one again. Not to mention, I will be using the gravy from this recipe for other dishes.

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crystal

Cooking Level: Beginning

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Reviewed: Aug. 3, 2008

My family LOVED this recipe. It will become a staple in our house.

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bleucheeseme

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