Herbed Pork Chops Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Feb. 12, 2006
I had my doubts when I looked at the recipe. I figured it would be amazing or awful. I was wrong on both counts. The chops were bland, nothing to write home about.
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Photo by Marc

Cooking Level: Expert

Home Town: Hollywood, California, USA
Living In: Chatsworth, California, USA

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Reviewed: Feb. 1, 2006
I was really excited about this recipe but wasn't very impressed with the taste. I am probably going to add more Kaluha and some mushrooms to salvage the leftovers.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA

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Reviewed: Jul. 31, 2003
Unfortunately this recipe turned out disastrously for me. I followed the directions, but apparently this is designed for thick pork chops. I had thinner ones and ran into some real problems. Although I left the heat on medium the entire cooking time, the liqueur scorched on the bottom of the pan and the whole thing was not edible. So make sure to try this with thick chops or be VERY careful!
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Reviewed: Jun. 6, 2003
we had everything on hand but the lemon and rosemary, and it was still magically delicious! it's kind of like my favorite drink, a B-52, but with meat! *grin* Love it!
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 10, 2003
We really enjoyed this recipe. I did not have coffee liqueur, so I used white wine instead. I have also used this recipe with chicken breast and it was very good. My children even enjoy it. Thanks for sharing Carol, this has made it into my kitchen recipe box.
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Reviewed: Dec. 18, 2001
I was suspicious when I read the recipe, but I had the ingredients on hand and gave it a try. I was pleasantly surprised at how delicious it was and my husband told me that I can make this again any time I want (high praise from him.) The only things I might change is to add a little more on the garlic, and use just lemon not orange slices to make the gravy a little more tangy.
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Cooking Level: Expert

Home Town: Norman, Oklahoma, USA
Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 18, 2001
Very tasty. I actually ended up cooking mine in the over for 30 to 40 minutes (at 350) after browing the meat on the stove top. I drained the juices and then made the sauce with the corn starch after pulling it out of the oven.
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Cooking Level: Expert

Living In: Boise, Idaho, USA

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Displaying results 11-17 (of 17) reviews

 
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