Baked Pork Chops I
In preparing this recipe, I took into consideration some of the other suggestions (e.g. frying the meat until the coating was crispy, cooking the soup/wine sauce in a saucepan separately, adding fresh garlic and mushrooms to the sauce, and reducing the oven time to about 20 - 25 minutes.)
The result? Although the dish "looked" good, it still lacked flavor and was bland. It needed more oomph. Perhaps more garlic or salt or pepper, but it tasted like plain ol' pork chops with breading and mushroom sauce. My kids and father-in-law agreed with me as well.
I also found that after pan frying the pork and putting it into the oven (without adding sauce), the coating still became soggy. Why bother frying the meat in 4 Tbsp of oil (fat, calories, etc.) if it doesn't retain the crispy coating and just becomes soggy?
You would think that with over 3,000 mostly positive reviews, this recipe would be a sure thing, but that wasn't my experience. I won't be making this again.
1 user found this review helpful
Dec. 20, 2011