These were great. I have a mild phobia of underdone meat so I am always looking for a recipe that I can turn into something tender. My family ends up eating a lot of shoe leather :(. When I saw this recipe I was suspicious of it because it looked too quick and easy. I was out of almost everything, but I had 8 pork chops that I didn't know what to do with. I didn't have Italian dressing, so I mixed up (about) 2 1/2 cups of my best imitation. Per the other reviewers suggestions, I used a light hand on the soy sauce and marinaded the chops. Even though I did not do this overnight the chops still absorbed much of the flavor. I almost never add salt to my food and these were still not too salty, so I don't know why there is this complaint. I cooked the chops in my X-Large Pampered Chef wok (no, I don't work for them), medium/medium high, for about 20 minutes, for thin chops. Then I reduced to low for another 10 minutes. Because of the shape of the wok, I did not cover the meat with the marinade, but filled it only part way. I covered with a tightly fitting lid and turned the meat occasionally as directed in recipe. These may have been the only really tender pork chops I have ever made, certainly the most tender. I was shocked, I was sure they would be tough, but, no, they were just as tender as everyone says.
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