Reviewed: Jun. 21, 2006

I used only 2 thick boneless chops and 1 cup of zesty italian dressing and they turned out wonderful!! I served them with a side of long grain and wild rice mix, forgot the veggies but oh well- still was a delicious meal. Thanks very much!

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JKSATHER2001

Cooking Level: Intermediate

Home Town: Racine, Wisconsin, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Jun. 21, 2006

Yummy indeed! Chops came out tender and moist. I marinated them for about an hour before cooking and it definitely helped. Also like the reviewer below said below, don't use too big of a pan, as your chops won't be completely covered. Thanks for sharing the recipe!

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TampaCook

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Reviewed: May 14, 2006

The quick-easy factor on this is HUGE. This is tasty and really quick. I agree with the other reviews, that the time is somewhere between 15 and 20 min. I would also use a frying pan that is only a little bigger then the size of your chops, I pulled out my big pan without thinking and the chops were not completely covered in the sauce. I also used lite dressing and soy... still yummy!

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TheManCooks

Cooking Level: Expert

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Apr. 14, 2006

I was looking for a good recipe that way really easy and made the chops stay juicy....and this was it! I cooked my thick cut chops for 20 and it was enough time for us...my boyfriend and I practically inhaled them!!!

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tracy

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Reviewed: Apr. 4, 2006

This recipe was awesome!!!! To cut back on carbs I used the Carb Solutions Italian Dressing. Be careful how long you cook these chops for though. 25 mins on med. would be too long for thin chops. That would be perfect for thick cut chops.

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Ryanne

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Dover Air Force Base, Delaware, USA

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Reviewed: Apr. 4, 2006

I tried this but made it a little differently. I added fresh minced garlic to the dressing/soy mixture. I used butterfly chops and browned them in olive oil for a few minutes, then sliced an onion and layered the slices in the bottom of a glass pan. I put the chops on top of the onions and poured the mixture over them and cooked them in the oven at 375 for about a half hour. The flavor was awesome and the chops were very tender. I served it with spanish rice and a salad. My husband is not crazy about pork chops, but he loved this! Will definitely make again and might try adding some fresh herbs to the mixture since I love to experiment.

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Nina

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Reviewed: Apr. 4, 2006

Great flavor, but overcooked. I used bone-in chops, and would probably reduce the cooking time to 15min. max, on low. Also, I just happened to have my pork chops marinating in Italian dressing all day when I found this recipe. I'm not sure if changed the flavor, but I'm sure it didn't hurt!

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Chrissy G.

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Reviewed: Mar. 31, 2006

I liked this recipe, it was a nice change and very easy to prepare. I would recommend keeping an eye on the cooking time for thinner or leaner pieces of pork. Marinating the meat is a definite plus!

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stolenfeather

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Reviewed: Mar. 30, 2006

This has become a staple in my home. My husband loves it. I love it because it's quick and easy to prepare. Great if I'm in a hurry because there are so few ingredients and I usually have them on hand anyway. Highly recommend it.

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jacksmom77

Cooking Level: Intermediate

Home Town: Woodburn, Indiana, USA

Living In: New Haven, Indiana, USA

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Reviewed: Mar. 27, 2006

My family loved this! I had a few different types of Italian dressing in the fridge, so I put a little of each in. I think the thing that really made it was the one that was red pepper and parmesan. It gave it just a little kick, but not so much that my 7 year old objected.

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COLOEATON

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Reviewed: Mar. 27, 2006

AWESOME! What I had on hand was bone-in center cut chops, so used those. My chops were very tender and moist and not dry at all... maybe this was the cure... I mixed up the sauce around lunch time. I put my chops in a gallon-size ziplock bag, poured the sauce in, zipped it up and laid in the fridge and let them marinate, turning the bag over every couple hours until I was ready to cook them. Then put chops in pan and poured the sauce over them. I didnt time it, but they probably cooked an hour or so. I took the lid off after cooking for a while and let the sauce cook down a little. These chops were so juicy and tender they were falling apart! We LOVED them! Thanks for the recipe! Will definately make again and again!

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DENEMI

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Reviewed: Mar. 24, 2006

These were really good. The best part was how easy it was to cook and prepare. Next time I will back off a little on the soy sauce.

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Gjtrafl

Cooking Level: Beginning

Home Town: Henderson, North Carolina, USA

Living In: Wilmington, North Carolina, USA

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Reviewed: Mar. 11, 2006

Very juicy and delicious!!

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TVMOVIEGIRL

Cooking Level: Expert

Home Town: Clifton, New Jersey, USA

Living In: Saylorsburg, Pennsylvania, USA

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Reviewed: Feb. 25, 2006

This is a nice recipe-but beware not to overcook the chops. I used 1" thick chops and added a chopped onion. They were literally pink one minute and dried out the next. I would expec that with the thinner chops...but...oh well. The sauce is very nice, tasty with white rice. I would also recommend searing the chops beforehand. Overrall, nice recipe and easy.

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KABOOMPRODIGY5

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Reviewed: Feb. 15, 2006

Potential. I used half the amount of soy sauce required. My pork chops were sorta thin w/ bone. They cooked thoroughly in 10 minutes. There is a lot of sauce left over. Next time I will pour 1/2 the amount of sauce in the skillet, and add as needed. It's harder to brown them when they are floating in a soup. But it is tasty anyway!

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bizzie

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Reviewed: Feb. 14, 2006

The sauce was too tangy to use over rice. And the pork chops were dry (and I removed the lid after 20 minutes and the 3/4" chops were cooked through!). An OK, fast dinner, but we won't make again.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Feb. 8, 2006

This recipe was awesome. I quartered a large onion and added to the pan to cook at the same time. When done, the onions were soft and flavorfull. Also, to make the most out of this dish, once the pork chops were done, I took them out of the pan and added a bag of frozen broccoli and stir fried it for a few minutes..mighty delish. Take the leftover juice and add to top of pork chop if they seem dry. Be sure to adjust cooking time based on the thickness of the chop. Will definitely make this again. Thank you for submitting it. Oh one more thing...I used the Good Seasonings Italian Dressing in the package...instead of the 1/2 cup of oil the package calls for...I replaced it with 1/4 water and 1/4 oil..in addition to the water amount it already calls for.

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Apoxy

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Reviewed: Feb. 7, 2006

I made this last night and my family thought it was awesome. I am always looking for something different instead of the same old thing. I didnt change a thing. I used 4 bone-in chops that were about 1/2 inch thick. I made rice with it and usedsome of the sauce to pour n my rice. I did add onions for extra flavor. I will definately be making this again!

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momx2

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Reviewed: Feb. 4, 2006

Absolutely delicous. Simple ingredients, and directions. Would be great for unexpected guest.

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Andrew Caber

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Reviewed: Feb. 3, 2006

I really enjoyed this recipe. I used a mushroom sesame dressing instead of italian, I'll use this recipe again!

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MZJESIKA

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