I have made this dish 3-4 times before this evening. It has always been good, and my rating is based on the recipe as written. As others have suggested, I also recommend at least doubling the sauce. When I made it tonight, I did a couple things differently. First of all, I generously seasoned both sides of the chop with season salt. On one side I also seasoned with black pepper, then on the other I seasoned with ground chipotle pepper. It gave the dish a subtle little kick. I added a little season salt to the sauce too. Next, I used chicken stock to deglaze the pan. I also added some throughout the simmering to keep the sauce from getting too thick. This was easily the best version of this dish I've made to date.
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I have made this dish 3-4 times before this evening. It has always been good, and my rating...