Reviewed: Apr. 29, 2013

I squeezed the lemon juice into the dish, which I think made it too lemony. I also cooked it for longer than recommended, so the sauce really thickened until there was no sauce left. Next time I won't cook it so long and won't use the lemon juice, and maybe will add more balsalamic to it.

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Reviewer:

Jennifer

Reviewed: Mar. 18, 2013

I made this with 9 pork chops so had to adjust the recipe. The flour coating was a bit frustrating because it didn't stick to the chops well. This was the first time I had capers. I thought they were tasty but my family not so much. Not sure if I used 1 tbsp of zest because I just zested one lemon and tossed it into the sauce. The flavor combos I got from the reduction was great. Next time I make this, I will omit the flour and just season the meat with the garlic salt and pepper and go from there.

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Reviewer:

patticakes43

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

Reviewed: Mar. 13, 2013

This recipe is the fastest, easiest, tastiest main dish ever. I made it as written, except doubled the sauce. Would be great for guests. Served with roasted brussels sprouts and twice baked potatoes in a bowl b/c the jackets broke. :-(

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Reviewer:

Shaz

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Reviewed: Feb. 5, 2013

We enjoyed this very much. The balsamic made a great sauce but we wondered if the lemon zest needed to be there. It was a very dominant flavour. Might try it without next time. Also, may have added more broth as we wanted more sauce!

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Reviewer:

Volleyballmom

Cooking Level: Intermediate

Living In: Brooklin, Ontario, Canada

Reviewed: Jan. 30, 2013

The recipe was incredibly delicious. The sauce was really great and had a perfect balance of flavors for me. As suggested by others, I did double the sauce and am glad I did because my boyfriend loved the sauce so much he put it on the green beans and the rice I had served with the dish.

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Reviewer:

Amber

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Jan. 7, 2013

We have some great grilling recipes for pork tenderloin, but were looking for something for stove-top prep in the winter. This recipe is AMAZING----so delicious! Fast, easy, elegant! It made us so impressed with ourselves! We served it with oven roasted tomatoes (also w/balsamic) & some roasted brussel sprouts--delicious.

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Reviewer:

Sue Chase

Reviewed: Jan. 2, 2013

I have made this several times now. The recipe as stated is the best. However, I have had to substitute at times and it still is good. Have used orange zest instead of lemon, and the capers are a good addition, but works okay without them. Also increased the simmer time as I used 1/2 inch bone-in pork chops.

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Reviewer:

Emma

Reviewed: Dec. 22, 2012

Very tasty! It was also quick and easy, all top qualifications in my book! I wasn't sure if DH would like it because he doesn't like basalmic, but he tasted the sauce then picked up the pan and poured it all over his chops!

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Reviewer:

petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

Reviewed: Dec. 11, 2012

Wonderful and easy to make. Even my 7 year old eats this (except for the capers for some reason). I have used a couple different types of infused balsamic vinegars' and it is always great.

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Reviewer:

ConnorsMom

Cooking Level: Intermediate

Living In: Stillwater, Minnesota, USA

Reviewed: Dec. 10, 2012

This was okay. Had no problems with the pork turning out mushy, the consistency worked well and the meat was moist. The sauce didn't blend well/the meat didn't absorb it well. It was just okay in flavor. Will use my pork tenderloins for better recipes.

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