Recipe by COLLEGE INN® Broth
"Mouth watering pork chops your family will love! Ready in just 15 minutes, you'll have plenty of time left over to enjoy this delicious and hearty meal. "
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(3/4-inch-thick) loin pork chops
butter or vegetable oil
1 1/4 cups
COLLEGE INN® Bold Stock, Rotisserie Chicken
I made this with bone-in pork chops, which I sprinkled with a little seasoning salt, garlic powder, onion powder, lemon pepper, and dried thyme on both sides as they were pan frying, and used low-sodium vegetable boullion in the sauce, but left everything else the same. They were moist, quick, super delicious, and used all pantry staples that I typically have on hand anyway. I will definitely make these again!
This is a 5 star recipe...If this is not a five star for whatever reason, don't let it keep you from trying it. I don't usually use Dijon Mustard, but I opted to try this recipe. I am so glad that I did. I had 6- 1 inch thick pork loin chops that were defrosted. I followed the recipe except I baked them (I couldn't fit 6 on my skillet--I could fit 5 though). I also ran out of broth/stock...so I used Better Than Boullion Vegetable Base. I used the equivalent of 1.5 Tbs of the base to 2 cups of water. Would be great with chicken stock though. Instead of pouring the liquid in the skillet, I put the pork chops in a baking dish and poured liquid mixture over the chops. I baked this for 15 minutes at 350. I thought they were not ready since the gravy was so liquidy...but in reality they would have been the best taken out of the oven at that time. I let them bake for another 10 minutes at 375. They were so good-- a few bites were a bit dry, but that was my fault...overall, they were still tender and great flavor. I also added more honey A five star recipe that is fast, and delicious! I served with roasted brussel sprouts and couscous. Thank you for sharing. This is a keeper recipe! Had 3 of the pork chops leftover with some of the gravy...very filling. I would bake this for 15 minutes at 350 next time. Or I will defrost only 4 chops so that I can follow the exact recipe...I know it will be good either way.
Excellent - I took the other reviewer's suggestion and spiced up the chops before frying them - but it was such a hit even hubby said it would be great on chicken. Thanks for sharing!
Was very easy and good. I added a bit more honey
This was very, very good. Thanks :)
It was pretty good. I added just a touch more of honey though and ground black pepper.
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