Reviewed: Oct. 21, 2012

The chops were very tender. I marinated the chops in Worcestershire sauce, garlic salt and Montreal steak seasoning for 1 1/2 hrs. I poured the marinade and water in the bottom of pan and followed cooking directions per recipe. Will make this again.

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Reviewer:

bree036

Reviewed: May 28, 2012

After reading other reviews, I added crushed thyme, crushed bay leaf and garlic powder to the water. I seasoned the chops with garlic, pepper and salt. It was tender and tasty. I think that you can season any way you want, the secret to this recipe is the method of cooking the chops!

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Reviewer:

Improvisor

Reviewed: Jun. 7, 2011

I was sorely disappointed in this recipe. Even with added garlic salt on top & beer replacing water per others' suggestions, the pork was bland, bland, bland. I followed cooking times to the letter, and it STILL came out dry, too. Bummer.

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Reviewer:

lisandreasings

Cooking Level: Expert

Home Town: Avon, Connecticut, USA

Reviewed: Apr. 20, 2011

Reading the previous reviews, I made my own adjustments and I agree that more seasoning needs to be added or it'll come out too bland. I brined it overnight and cooked it for 1 hr 20 minutes which was a bit too long. They came out OK but next time I will season just a bit more, brine overnight, and cook for a total of an hour and I think that'll do the trick.

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Reviewer:

Pat

Cooking Level: Intermediate

Reviewed: Feb. 15, 2011

I followed the recipe to a T. My pork is as dry as card board. I even added more seasoning as others have suggested. The meat turned out dry and a waste of time! I could have grilled this pork in 15minutes and made it turnout better than this hour and a half. 1 star!!!

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Reviewer:

Tharoosta

Reviewed: Feb. 4, 2011

This was one of the easiest dishes to make & one of the best Pork dishes I have ever had. My family agreed! My secret for this is to add a little bit of dried rosemary, crushed & sprinkled over the chops along with the salt & pepper. Also I had added a touch of cooking wine to the water, for extra flavor. This dish has become one of my favorite dishes now! I’ll be craving again soon. YUM!

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Reviewer:

SweePea

Reviewed: Nov. 29, 2010

Marvelously moist - a cross between ribs and pork chops. I did liberally sprinkle the chops with garlic salt for a bit more flavour. Even the onions were gobbled up! Will definitely make these again!

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Reviewer:

silverblitz

Cooking Level: Intermediate

Home Town: Baldwinsville, New York, USA

Living In: Deep River, Ontario, Canada

Reviewed: May 17, 2010

I will not make this recipe again. The pork chops were very tough and dry and had very little flavor. Not good again.

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Reviewer:

mommycook

Cooking Level: Intermediate

Home Town: Zeeland, Michigan, USA

Reviewed: Apr. 15, 2010

I found this recipe ideal for working person. I noted comments about them being dry, so found a marinade: allrecipes.com Grilled Pork Tenderloin with Balsamic Vinegar. I put all that stuff in a plastic bag in the morning and went off to work. Instead of water in the bottom of the pan, I used the marinade. Because the balsamic vinegar is so dark, there really is no need to take the foil off to brown the pork chops. I think that will keep them more moist. I will make this again.

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Reviewer:

Judy G

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Euless, Texas, USA

Reviewed: Dec. 20, 2009

I have found that one should most always brine your pork. Standard is 1 cup uniodized salt per gallon of water. Cut the salt by adding sugar and swapping all or part of the water with apple jiuse. Goodbye dry chops!

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10 users found this review helpful