The first time I made these, followed directions except after browning pork chops, I sauteed onion and fresh mushrooms in pan drippings. It was tasty but a little dry and chewy. I made these the second time using my basic pork chop philosophy, low and slow. I again sauteed onion and fresh mushrooms, added a little Kitchen Bouquet (for color and a little additional flavor) and cooked the chops at 275 degrees for 3 hours. They were extremely tender and flavorful, no knife required, and JUST DELICIOUS. This is definitely a keeper now.
Was this review helpful?
162 users found this review helpful
The first time I made these, followed directions except after browning pork chops, I sauteed...