Pork Chops with Basil and Marsala Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 8, 2007
This was delicious! I followed the recipe exactly except I substituted Lawry's seasoning salt in place of the garlic salt. These chops were moist and tender. They melted in our mouths. We served these with mashed potatoes. Good stuff!
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Reviewed: Dec. 7, 2006
This was pretty good! The chops were nice, and moist. Thanx for sharing the recipe!
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Cooking Level: Expert

Living In: Cleveland, Ohio, USA
Reviewed: Jul. 22, 2006
I used thin pork chops with bones and made the recipe in an electric skillet instead of the oven. I browned the chops at 450 degrees in butter & olive oil (I believe butter gives a better flavor to the sauce than plain olive oil). I only cooked them for another 15 minutes after they were browned and I lowered the temperature to 250 degrees. I served them with garlic mashed potatos. My family absolutely loved them!
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Reviewed: Jan. 30, 2006
I agree with the first reviewer! This did not work AT ALL. The meat ended up like overcooked stew meat - it was stringy and chewy. With so many pork recipes on this site I suggest you just pass this one up.
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Cooking Level: Expert

Home Town: Woodside, New York, USA
Living In: Linden, New Jersey, USA

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Reviewed: Jan. 16, 2006
this was delicious! the chops were so moist that even my fussy family loved them....I made one small change..after I defatted the sauce, I made a gravy out of it, by adding flour and water...will definitly make this recipe again....
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Reviewed: Sep. 11, 2005
Just didn't work very well for us. I used boneless pork tenderloin. Won't be trying again.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

Displaying results 21-26 (of 26) reviews

 
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