Reviewed: Apr. 1, 2007

YUM! My family loved this meal. I subbed in a cup of white wine for the vegetable stock, which added a nice depth of flavor with the veggies and pork.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 14, 2006

Like several other reviewers, I would have preferred this without the cinnamon and allspice. The cinnamon stick I used was very fresh, and the flavor was way too over-powering. The only change I made was to use canned diced tomatoes, and I used some of the juice for extra liquid. This was very easy and quick, but I would change a few things if I were to make it again.

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Caroline C

Cooking Level: Expert

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Reviewed: Aug. 3, 2006

This was such an unbelievably easy and filling meal. My husband LOVED this recipe, and he normally doesn't touch zucchini with a 10-ft pole! I just loved how healthy it was, and all the colors, and the pork chops were DELICIOUS!!! However, next time I will omit the cinnamon and allspice, and add something different - the combination didn't work for me on the vegetables. I read other reviews before trying it, and purposefully watched my vegetables in the skillet, not letting them blacken TOO much, so they were cooked perfectly after being simmered and not too mushy! I served it with wild rice and french bread...ummmm good!

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Kelly H.

Cooking Level: Intermediate

Home Town: New Plymouth, Taranaki, New Zealand

Living In: Molalla, Oregon, USA

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Reviewed: Sep. 7, 2005

I didn't care for this recipe at all. My husband liked it more than me. I didn't like the combination of spices.

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JDREFFITT

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2005

This recipe was really delicious and easy to make. I used chicken broth instead of vegetable and it tasted just fine. However, next time, I'll probably use less olive oil because we thought it tasted too oily.

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Sarah H.

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Reviewed: Jul. 31, 2004

The 1st time I made it, I made it exactly as written. Didn't like the addition of cinnamin. The 2nd time I made it, I cut out the cinnamin and cut back the salt and it came out much better.

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AJBJ1

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Reviewed: Jun. 21, 2004

This recipe was ALMOST great. The simmering killed the fresh vegetables, and I didn't like the addition of cinnamon. I'll have to change the amount of liquid too-- too much.

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EDGARIRVING

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Fairbanks, Alaska, USA

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Reviewed: Jul. 7, 2003

Very good. A nice change from the more traditional pork chop recipes. I especially liked the fresh flavors, the cinammon and allspice added a nice accent but were not overwhelming. I used yellow squash instead of zucchini because I had it on hand...very adaptable and simple but delicious recipe. Worth trying!

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BETHANDBRIGGS

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Reviewed: Feb. 2, 2003

I made this for the family last night. We sort of got into the rut of having to BBQ all pork chops...just didn't like it any other way. And letting it cook in mushroom soup was to my husband simply out of the question. I stumbled upon this recipe and thought I'd give it a whirl. The flavor of the pork with the rub was excellent. I used dried rosemary instead of fresh and added a bit of oil to make a paste. The only thing I would change is to try to figure out a way to cook the veggies so that they didn't overcook. I found that the last step of letting them simmer for 20 minutes really killed the texture of the veggies. Perhaps if the wine and the spices were added when the veggies were and they were cooked until fork tender..it would be better. Just a suggestion. I will definitely try this again and see.

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THE SOUP NAZI

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Reviewed: Sep. 15, 2002

Great flavor! I did end up subbing the wine & vinegar for the stock, and it turned out just fine. Used onion (no leeks) and canned tomatoes, too, but I don't think that made a fundamental difference in taste. The cinnamon and allspice really give the chops a that extra "something". I prefer herbed rice and a nice green salad with this dish. A loaf of breadmaker bread rounded out our meal nicely. Even my preschool aged kids enjoyed this pork chop dish. Good job!

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MRODM

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Reviewed: Aug. 20, 2002

We had this for dinner tonight, and it was fabulous. I browned the chops, sauteed the veggies and then put it all in the crock pot on high for 4 hours and it turned our really nicely. I added worcestershire sauce and more salt and pepper to spice it up a bit. Served it with pasta. Thanks for a recipe I'll use over and over.

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SHURMAY

Cooking Level: Intermediate

Home Town: Zapata, Texas, USA

Living In: Denison, Texas, USA

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Reviewed: Jul. 18, 2002

WOW! This recipe is to die for! I used canned whole tomatoes, and wild mushrooms instead of zucchini (cause we dont like zucchini). The cinnamon gave it a really well rounded flavor. I simply served with homemade wheat dinner rolls. Will definately make again!

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GINNYG

Cooking Level: Professional

Home Town: Vallejo, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 15, 2002

I used onions instead of leeks and a can of diced tomatoes in place of the fresh tomatoes and vegetable stock. It was delicious served on a bed of pasta.

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TAMATHAK

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Reviewed: Nov. 8, 2001

This recipe was great! Was making it on a chilly night and thought, at first, that it would be too light and summery. But I used 1 1/2 lbs. of pork tenderloin cutlets in place of chops, and the vegetable stock, reserving 3 T. Added a splash of white wine for some zing, and thickened the sauce with leftover stock and flour. All served over rice. What a great taste, and hearty meal. Thanks!

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