Reviewed: Mar. 20, 2006

I set out to make this recipe exactly as directed and by the time I was finished it turned out somewhat different. Such is cooking. I didn't have any browning sauce so I browned the pork chops really well and set them aside. As I was cooking the onions and garlic I thought of the package of mushrooms I had in the fridge and figured they would go well. So I added am 8 oz package of sliced white mushrooms. Much to my chagrin, I only had just over 1/2 cup of chicken stock. Instead of using water alone, I used 1/2 cup of apple juice and topped it up with water. Lots of salt and pepper too. It came out amazing! I served it with some home fries and peas and corn.

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LAURASC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 18, 2006

My husband wanted me to try something new with pork chops and I found this recipe, it was great. My 2 year old couldn't get enough of the gravy. I made mashed potatoes as a side but I would say it would go great with rice also.

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NightExile

Cooking Level: Expert

Home Town: Cross Plains, Tennessee, USA

Living In: Rogers, Arkansas, USA

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Reviewed: Mar. 15, 2006

Excellant recipe! I reduced the flour to 1/4 cup, added salt, pepper and a little summer savory. Was a big hit!

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Reid76

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Reviewed: Mar. 7, 2006

I made this the other night and no one was too pleased. The gravy just seemed really bland and I had to add seasonins to perk it up. On the bright side, the chops were extremely tender and delicious.

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Elizabeth M.

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Reviewed: Feb. 21, 2006

I read the reviews before making this and noted that most were adding flavor. It does need it. I seasoned the pork and the flour for the sauce. It came out great, my family loved it. The pork was tender and juicy.

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sandy

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Reviewed: Feb. 20, 2006

Wonderful southern style smothered chops. Great gravy! Excellent over rice or potatos... a definate favorite in my house!

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Candice

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Reviewed: Feb. 18, 2006

This was a real winner at my house! Next time I'll add a little more seasoning to the chops and the gravy, it was just a tad bland.

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Rue

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Reviewed: Jan. 24, 2006

This turned out wonderfully! I used thinner chops (that I had to debone) and I cut the chops into smaller, just above bite-size pieces. I seasoned them well and doctored up the gravy with extra seasonings and a little hot sauce. I also sauted some chopped celery with the onions and garlic. So easy to make and customize! I will be making this again!

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Miri

Cooking Level: Intermediate

Living In: Lansing, Michigan, USA

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Reviewed: Jan. 9, 2006

Pretty good but next time I'd use a little less garlic...which is weird cause I LOVE garlic. I found though that it was too overpowering in this particular recipe. Also I'll try beef broth instead of chicken, but overall a good recipe. One more thing, watch it carefully or you'll overcook the chops like I did.

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LDSGIRL

Cooking Level: Intermediate

Living In: Regina, Saskatchewan, Canada

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Reviewed: Dec. 8, 2005

Awesome recipe, well worth it, my husband doesn't even like pork chops, but he loves these.

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Tracy15

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Reviewed: Nov. 14, 2005

This is a good base recipe, but to add more flavor be sure to season the chops well and add about 1/4 cup of diced green bell pepper, a little worstershire sauce, black pepper and a few drops of hot pepper sauce. Serve over hot Uncle Ben's Rice.

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TIANA1T

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 26, 2005

surprising favorite used wine instead of water, added worchestershire, dill, parsley, salt and pepper.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2005

Sooo good. I made this exactly as the recipe stated other than using 1/4 cup flour rather than 1/3 cup and I omitted the browning sauce, but added a splash of Worchestire sauce. I cooked my porkchops for 45 minutes because they were pretty thick. I think next time I'll just do 30 minutes though. The gravy was amazing! I served it with mashed potatoes and asparagus spears. Hubby kept saying, "god this is good!".

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PoisonIvy250

Cooking Level: Intermediate

Living In: Wetumpka, Alabama, USA

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Reviewed: Oct. 18, 2005

This recipe is not bad. I will definitely make again- but I did adjust. Added marsala wine instead of water and seasoned with salt and pepper. Next time I will also season with parsley. It was still good I think- a little bland for my taste but a solid recipe and quick/easy.

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DOLCE7VITA

Cooking Level: Beginning

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Reviewed: Oct. 17, 2005

This recipe was very good. My 20 month old wanted to eat and eat more! Which she never really eats meat to begin with. I didn't add the browning sauce (didn't have on hand) and cut the garlic in half (kids). Still tasted great to my family.

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RaeRandy

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Reviewed: Aug. 21, 2005

This is a traditional southern dish that I grew up on in South Carolina. We always pan-fried the chops first, then removed them from the oil once they were brown. We then added the onions until they were carmelized threw the chops back in the pan and added the richness of a can of Cream of Mushroom Soup. Talk about intense flavor. Served over a bed of hot rice it is heavenly. Enjoy!!!

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South Carolina Girl

Cooking Level: Expert

Home Town: Myrtle Beach, South Carolina, USA

Living In: Alexandria, Virginia, USA

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Reviewed: May 21, 2005

This was just ok. The gravy was too thick and not very flavorful. 1/3 cup of flour is just too much, I'm afraid. The pork wasn't very tender either. At the last minute I added a bunch of black pepper for flavor. I probably won't make this again.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: May 3, 2005

This is a good recipe, especially as it is plain so you can tweak it anyway you want. Tonight, I replaced the water with white wine and added dill to the gravy. It tasted great with mashed potatoes. I also used worchestershire sauce as suggested in another review, gave it a bit more of a kick. The chops were tender and moist. Thanks.

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DELTAQUEEN50

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: May 2, 2005

This recipe was very good. I followed some tips of other reviewers by sauteeing the onions and garlic in 1tbsp of butter and replaced the water with white wine. I also used salt, pepper and a seasoning salt. The sauce thickened very nicely. I didn't use the browning sauce, the onions carmelized and browned the sauce.

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KATHYL32

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2005

Served with mashed potatoes, this was good comfort food on a cold winter's day! I used the browning sauce and added a splash of Worcestershire sauce. I seasoned the chops with salt & pepper and added some extra pepper to the gravy. My only problem was that the garlic was in danger of burning before my chops had browned nicely. Next time I would add the garlic at the same time as the pork chops.

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