Reviewed: May 14, 2012

My girlfriend got tired of all the ethnic dishes I'd been making and kept asking me to make 'country cooking'. So I found this last week and made it. I had some issues with cooking the pork chops because I could only cook two at a time, so I had to keep adding oil to the pan and still ended up with some real bad burnt pieces in the sauce. Other than that, these were awesome. We had enough for 3 meals and finished them off in two days. I made this with a great potato salad dish from the site and served them over rice. I had some issues with the sauce and went a little off track trying to eyeball the wine and cream, but it turned out pretty good. I'm thinking of making these again tonight and imagine I'll do a little better the second time around. Keeping this recipe for future use. EDIT - wanted to throw in that I had 7 pork chops and ended up using 2 bags of onion mix to really get it in there.

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Reviewer:

cookingmonster

Reviewed: Apr. 25, 2012

WOW! These are EXCELLENT Pork Chops! I did take the advice of another reviewer and did everything up to the end of the recipe but then stuck them in my dutch oven and put them into the oven for an hour at 250. They just feel apart! No knife needed!!!! Then I made a gravy from the brown bits left in my fry pan by using a little butter to get all the bits up then added some flour, just a teaspoon at a time to thicken. Then I added some of the same wine in, prob. 3/4 cup and brought to a boil and lastly I turned it to low and added some cream to make a gravy. (Used all the same ingred. of the pork chops besides the garlic for the gravy. Although I did add some salt and pepper to the gravy.) These pork chops are truely one of my favorites now!!!! My son even said it was just like a meal from a fine dining restaurant!!! I will make again and again! Thank You!!

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Reviewer:

anjie

Cooking Level: Intermediate

Reviewed: Apr. 23, 2012

Added mushrooms and reduced the wine to 1/2 cup.

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Reviewer:

SnowWhite

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Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Mar. 7, 2012

Great! my fiance said these were the best pork chops he ever had

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Reviewer:

petraL

Reviewed: Jul. 22, 2011

Good recipe, I didnt have White wine on hand, so I used cooking sherry, didnt have heavy cream so I used regular milk an sour cream, added a teaspoon of cornstrach to thicken. Added seasoning to taste served with white rice, DELICIOuS!!!!

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Reviewer:

Annette

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 10, 2011

Just okay.

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Reviewer:

HOTNSPICY

Cooking Level: Intermediate

Living In: Medina, Ohio, USA

Reviewed: Feb. 4, 2011

I loved this recipe...loved it! I did change two things about it, I used chicken broth in place of the white wine because I didn't have any and I didn't add no salt because the onion soup packet has deffinately enough. O double the sauce you won't regret it. Served them with mashed potatoes, awesome recipe. Thanks so much Tina:)

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Reviewer:

sheila

Cooking Level: Intermediate

Reviewed: Feb. 1, 2011

This dish turned out very well although the sauce was a little runny. But we thoroughly enjoyed it anyway! Thanks so very much for an enjoyable meal.

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Reviewer:

Paige

Cooking Level: Beginning

Living In: Clearwater, Florida, USA

Reviewed: Jan. 28, 2011

LOVE these pork chops!! Only thing is, I'd double up on the sauce next time.

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Reviewer:

Laurens9487

Reviewed: Aug. 27, 2010

Would make again. Used red wine (cause that's all I had). Will use 2x the wine & cream next time. The onion soup mix made it really salty, so no extra salt is needed & I needed more rice to mix the sauce into to balance all the salt. But this was really easy and yummy.

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