Bood Red Summer Coming Home Again
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04/15/2003
My grandchildren ever enquire for this when they visit. I did adjust just one role and it may help someone else. After the pork chops are tender, remove to a heated plate. Leave the cover off the pan and sprinkle the onions with a petty white sugar. The water will evaporate quickly and the onions will carmalize beautifully. Serve them on top of the chops then make gravey in the same pan.
x/25/2002
Delicious! BUT, I think the second simmer is meant to exist uncovered so the liquid tin evaporate and onions camelize. Nigh x minutes before they were done I had to boil down the liquid. I will definitely brand these once more, but I will uncover the skillet for the second simmer.
12/05/2002
I received this wonderful recipe today in my Allrecipes.com daily recipe electronic mail. Luckily, I had everything I needed on manus. Information technology had merely started cooking and my husband came into the kitchen to see what smelled then succulent! I used a skillet with a elevation that allows steam to escape (from Cook's Essentials line on QVC - wonderful products. I added garlic (early on) and mushrooms (at very end) similar others here had suggested. I besides added extra onion and would suggest a minimum of ii - could be more if yous like onions. The chops cooked so well with the steam able to "escape", that I did not have to exit the lid off at whatsoever time. End result???? An absolute winner!!!! I would use for company....... They were soooo adept - this is the starting time I've taken the fourth dimension to write a review. Enjoy!!!!!
09/30/2003
This was very adept!!! My swain is non a big fan of pork chops but he loved this. I browned the chops kickoff, removed them from the pan, added the onions and a teaspoon of saccharide. I carmalized the onions than added back the chops and used 1 cup of beef broth in identify of the water. Splendid, will make again and again.
07/18/2008
This recipe gave me a good start for something new with pork chops. Here are the changes I made: I used pork loin chops, sprinkled them on both sides with salt, pepper, sweet paprika and cajun seasoning. I browned them on both sides in olive oil removed them from the pan, added a fiddling more oil and added the onions. I sprinkled a little carbohydrate over the onions and covered them to simmer for most 5 minutes. I uncovered them and continued cooking them until they turned a beautiful brown. Add the meat dorsum in and cover with ii cups of chicken goop and simmer for near 20-30 minutes. Right before I was fix to serve them, I removed the meat and onions, made a gravy with the liquid, put the meat and onion dorsum in and subsequently it all thickened up, I served it over white rice. YUM, YUM, YUM!!! Thank you for the recipe.
10/22/2002
Removed the pork chops and carmelized onion and added a scrap of beef boullion to the h2o, plus some cornstarch, and brought information technology to a boil - thickened upwardly nicely and made a great sauce to drizzle over the chops. Used table salt & cherry-red pepper to coat chops and season onions. This one's a keeper!
07/08/2003
Soooo easy and then delicious. My husband, who says he doesn't like pork chops, really loved this dish. I followed the advice of other reviewers and used a little more onion (1 and 1/2 onions)likewise equally the advice to remove the chops later 40 minutes and so carmalizing the onions with a chip of sugar. I turned the rut up to speed up the carmalization. I will be using this recipe often and may endeavor different herbs with it and also volition try the suggestion of apple juice in identify of water. I love recipes that are easy to endeavor variations. I use many great recipes from this site and this one is a big winner with me.
01/13/2004
what a nice change from oven broiled pork chops! i tood the advice from many of the reviewers and doubled the onion and used chicken goop instead of water. in addition i added some sliced red peppers for flavor and color. i besides took the advice of taking the chops out of the pan subsequently they have seared and returning them later the onions had carmelized. my hubby and my father both loved this dish.
04/19/2002
Although I followed previous reviewers' suggestions to subtract the salt and pepper (I decreased the seasoning salt to 2 tsp. and decreased the pepper to one tsp.), it was however very salty and fiery for both my husband and myself. Otherwise I recall it would have been a tasty dinner, but unfortunately the the saltiness and overwhelming pepper bite ruined it. I uncovered the pan in Step 3 equally others suggested.
07/31/2002
We really liked the flavor of these and the chops came nice and tender.
03/29/2011
Absolutely Awesome! I followed some of the other reviewers and toned downwardly the salt and pepper. Removed pork from pan and carmelized onions with a teaspoon of sugar. Returned pork, covered and simmered with a cup of beef bouillion broth. I didn't allow the liquid to evaporate completely, instead added a cornstarch/water mixture to thicken and served over mashed potatoes. And then GOOD! Will definately make again!
11/01/2005
This is a bood basic recipe made two changes. Get-go I chopped 6 slices of bacon and browned in skillet (and removed)Season pork chops w/Lawry's and pepper and identify in bacon grease. Melt and brown on each side, remove chops to a plate and add onions and bacon until golden. Return chops to pan, cover and melt for another fifteen-20 min on med/low. I didn't take to add the water but you lot can do and so, just a fiddling at a fourth dimension. Before finishing turn chops twice in the pan to get the practiced carmel color. They were very very moist and had nifty flavor.
06/13/2002
These are really skillful, but you lot have to be very careful not to become too peppery. Besides, the first time I cooked these, they took FOREVER! The second fourth dimension, I cooked them at a petty higher temperature, and uncovered them for part of the cooking time; they were faster, but not equally tender. Oh well, they taste good enough that I'll try to find the perfect combo of temp and fourth dimension! Overall very expert.
09/10/2002
After reading the other reviews, I only added enough salt and pepper to lightly glaze each side of the pork chops. After browning the meat, I only permit it simmer in the onion mixture for about 45 minutes. It turned out absolutely WONDERFUL. I am Non a pork chop fan, but I volition definitely brand this recipe over again. These pork chops take a bit of time (not possible during the work calendar week for me) only information technology's a "thumb's upwards" for the weekend!
10/xxx/2002
Awesome. Elementary. Quick. Succulent. This is the mode I take e'er fabricated pork chop. Proposition: Add some soy sauce or oyster sauce for sense of taste and colour.
03/08/2011
This is a nifty basic recipe. I took the advice from some of the other reviewers and took the chops out afterward browning them (mine were the thin-cut chops, so the cooking time was reduced). I starting time carmelized the onions (using a bit of carbohydrate) then added most a cup and a half of beef goop (in place of the h2o) and some cornstarch to create a gravy. However, I also added well-nigh a quarter cup of brown carbohydrate to broth/onions mixture, and then returned the chops to the pan and simmered it all together (with the cover on) for almost 30 minutes. Fantastic basic recipe. I served it with mashed potatoes. Thanks!
03/04/2010
Equally the recipe is...information technology'southward three stars max; simply the way I doctored it upwards...it was like 10 stars! I used a pork rub to flavor earlier I browned the pork....then removed the chops once browned and sauteed the onions (2 yellow onions thinly sliced) with 1 tsp of saccharide. Then added the pork back and added one cup of apple juice instead of water. And so followed the recipe. It was astonishing! It was the first time I've made pork chops and really wanted more than i! My husband ate iii!
04/17/2003
Awesome Chops! I substituted craven broth for the water and they were then tasty & moist. My onions were small so I used 3 and I would probably do 4 adjacent time. Thanks for the great recipe:)
10/16/2002
My husband and I greatly enjoyed this recipe. I used 1 inch center cutting loin chops sprinkled with cajun seasoning. I likewise added a compression of saccharide to the water considering my onions were really strong. As several other reviwers noted, cooking the chops uncovered in pace 3 allows the liquid to reduce and the onions to caramelize.
11/15/2010
Fabled and easy! I added fresh garlic while I was browning and reduced the amount of salt. As others accept said, I too took off the lid for the remaining time and it took virtually 25 minutes. Served with buttery mashed potatoes and fresh string beans - yummy! Highly recommend!
07/31/2005
I thought this recipes was INCREDIBLE...with a few modifications. I added ii cloves of garlic to the oil when I browned the chops, and I also seasoned them with the salt/pepper and floured them slightly earlier browning. I, also, used beef broth in place of the water, and 2 T. of cornstarch REALLY helps thicken the sauce. In addition, I brushed one side of the chops with a thin coating of Korean hot pepper paste as I was browning them (adds a keen kick!). Took most 45 minutes for half-dozen - 1/2" thick cuts subsequently adding the onion, covering the pot, and simmering.
10/04/2002
I sprinkled less seasoning than the recipe, and added fresh garlic to the oil. My picky son ate a whole chop, then afterward ate some other! The onions and broth went great with potatoes. Too bad there were none left for lunch the next day!
10/03/2005
Very tender - my married man loved it. I rubbed Montreal Grill Seasoning on pork loins and subsituted chicken stock for water. Also, I always brine pork and chicken earlier cooking. (brine is equal portions table salt and surgar in water - brine for 30 min only)
12/xix/2011
Actually like shooting fish in a barrel recipe! I'1000 usually a shake and broil fan but this is sooo much better! Practically fool proof. And I read some of the reviews suggesting to leave information technology uncovered, which I did, cooking time was faster even :) cheers for the tips
12/23/2002
I found information technology to be so salty. The onions were not so much carmelized as they were mushy later on having boiled in the pan of water for xxx minutes. I cut the table salt by one tsp and the water by 1/iv cup and also left the lid off the pan for step 3. If you enjoy eating salt direct from the table salt sellar this could be the recipe for y'all. Otherwise, steer articulate!
08/22/2005
MMMMM actually practiced, i added a packet of dry onion soup miz to it when i put the onions and water in, the h2o never cooked down all the fashion, but i didnt recollect that matterd. i served information technology with mashed potatoes and just pours some of the left over water mixture on superlative of the potatoes like gravy, very tasty!!!
01/05/2005
Wow, I was very impressed by these pork chops! At commencement information technology doesn't seem like it was going to work out, I was a little leary of the water (I did start out but using ane/2 cup, then added more when it evaporated. I also left the pan uncovered). In the stop, the onions, pork and h2o made a lovely brownish, flavorful sauce. I didn't use all the table salt and pepper, just sprinkled it on both sides. My pork chops were super thick too, (about an inch thick) and they remained tender. Served this with Harvest Rice Dish from this site. A wonderful meal!
04/01/2011
This dish is on of the best pork chop dishes I have had in a long time. I'm the only i in my family that likes onion so I but used half of it. Volition use the whole thing next time just for me. Lol it was wonderful. I did however add together about half-dozen dashes of whatsthishere sauce for a bit of added flavor. Very yummy and volition definitely make once again.
08/13/2002
Defintely too salty, and I used only one tsp of seasoning table salt. To lower the fat, I but used a vegetable oil spray in the pan and the chops were very tender! Next time I would employ ii big onions and ane tsp regular salt.
02/25/2011
Very tender and would take been wonderful if I had used less table salt than called for. Next fourth dimension I will only utilize a maximum of 2 tsp of common salt and add together an extra onion. The onions were wonderful!! Too, as others have stated the last cooking time should exist United nations-covered so that the liquid can evaporate. I realized this later on cooking for about 10 minutes covered. I removed the chapeau at that time and information technology turned out beautifully. Not bad presentation, very tender and succulent!
eleven/10/2004
This is a winner! My picky DH gave it his thumbs up! Yummy and Easy...doesn't get any amend than that! *~*Note: Cook with the lid off and add mushrooms and replace the water with beef broth!
06/17/2003
Like shooting fish in a barrel, easy, piece of cake which is what I LOVED about this recipe (I'm too busy enjoying this weather to cook)! Well my suggestions would be to saute the onions in the oil, or even use butter, before calculation the chops. I likewise used garlic herb Mrs. Dash instead of the seasoned salt and then cut the pepper in half on the kids' portions. I tried this with chicken broth and made a pretty decent gravy. Chops were tender, and although the onions never caramelized they were very tasty (I used a vidalia), merely every bit another reviewer mentioned, one onion is not enough unless it is very large. I volition make this again, thanks Pamela!
11/23/2014
Followed the recipe and information technology came out exactly equally pictured, which is all I can enquire for right? Just I was still so proud of the way the pork turned out from this that I wanted to shout it from the rooftops! I was terribly afraid I was overcooking the pork and that it was going to exist tough, especially because I employ on sale meat which is ordinarily tougher and less fatty anyway. Nevertheless, the pork came out fork tender and juicy. I'one thousand actually going to make information technology for a friend of the family unit this Christmas, who hasn't had pork in a long time because he has trouble eating tough meat! Now a pocket-sized word about the onions. I did take the meat out of the pan to allow the onions finish cooking downwardly, only so they'd get that lovely brown and I did use two onions because I similar them with a sprinkle of carbohydrate on summit, but I didn't think that contradistinct the recipe enough to constitute posting a new recipe for it instead of a review. And as wonderful as the pork and onions were, I was serving it with some mashed potatoes so I did make a gravy from the pork and onion fond(?), with some chicken broth and a bit of flour. It came out lovely. I actually do recommend this recipe for pork lovers to try! Thank you so much!
08/11/2008
OK flavour. Aught special though. I did also add together a piffling beef boullion and thickened with cornstarch.
01/08/2004
I unremarkably hate pork chops but this was WONDERFUL. I've cooked it twice and i tried craven goop once and beef goop the other, both are great. I as well used Tony Chachere's Cajun Seasoning Orginial which made it a bit salty just and so I bought some without salt and OMG it was adept. Leave a chip of juice and cascade over some mashed potatoes. MMMMMmmm Good! We eat this weekly now.
03/08/2010
These chops came out amazingly tender and juicy; I didn't even need a knife to cut them, just a fork. I used chicken goop instead of h2o, stirred in a dash of brown carbohydrate to the onions, and used extra virgin olive oil instead of vegetable oil. I hold with other reviewers that the second simmer needs to be with the lid off. Too, 20 mins may be a bit much on the second fourth dimension around, but it surely didn't hurt them whatever! Easily down the all-time pork chops I've ever had...e'er.
02/24/2008
rated five because you don't have anything higher. Nifty and like shooting fish in a barrel but two changes made. changed h2o into white wine and add mushrooms final 5 min or so. Used cover with vent,washed perfect after 20min.next time will add sliced apple on top of chops with onions
01/11/2010
I took the advice of some of the others and used less common salt/pepper and left the skillet uncovered for the second simmer. After I took the pork and onions out I made a bit of pan sauce with approximately 1/2 loving cup of white wine, 2 tablespoons of dijon mustard, 1 tablespoon of milk (didn't have any cream) and some garlic. I didn't measure out it out though and then information technology may need to be adjusted to gustation. It didn't make much but a piddling went a long way and it went peachy with the pork!
03/01/2002
This was tasty. I used creole seasoning instead of seasoned common salt and it gave information technology a good kick. I think that in number 3 there is an error. Information technology should read: UNCOVER and melt until water evaporates
x/19/2010
These accept potential - but I do agree with others that it is way too salty. I even cutting down because I did read the other reviews. My pork chops were also dry (pretty much boiled for 30 minutes and so I'm not surprised). I didn't have enough liquid for a gravy (because it boils downwardly in the 2d footstep) so I but spooned the onions and sauce over the meat only in that location wasn't enough for potatoes. Perhaps for me I need a change in the cooking method - I do like the idea of carmelized onions over top, just I call up next time I'll just fry the chops and ready the onions separate. Cheers for the recipe!
01/31/2005
This was a last minute thought, and I used i/two cup of white vino and one/2 loving cup water, 2 onions and added garlic pulverisation with the salt and pepper mix. The chops were washed on time, the water/wine evaporated, the onions carmelized, and nosotros all thought they were pretty tasty! I would make this over again.
x/31/2004
I'one thousand so glad I read the reviews of others. Being a "new cook" they were of peachy help. The recipe is a slap-up one that I will definitely do again & again! Easy but information technology does take longer than stated. I used less seasoning equally others suggested & also used beef broth instead of h2o equally well as 2 onions. I left chapeau on for start 30 minutes & so left lid ascew for what was terminal 35+ minutes to assist go along chops Actually moist & stewed but helped allow liquid to cook off a bit faster. Served with garlic mashed potatos & cashew green beans! GREAT MEAL for a beginner...my husband's words!! Thanks Pamela for receipe and gang for comments!!
08/24/2003
In lieu of water,I used ane/2 c. reduced-sodium chicken broth and ane/2 c. apple tree juice and although I had to employ flour/cornstarch to thicken the gravy, it was very tasty! (I would non add together the apple tree juice next fourth dimension every bit it was a bit likewise sweet for me). I permit my thick chops simmer with the onions and removed the chops when they were washed and left them warming in the oven while I carmelized the onions in some other pan. Worked beautifully. Side by side fourth dimension I make this, as suggested by many other reviewers, I will add together some extra onion. My boyfriend gobbled upwards this dinner, which I made with some sour foam and chive mashed potatoes. Great recipe, just the key is really to season the chops before yous begin simmering them. The whole house smelled wonderful!
10/19/2010
Turned out nifty! Thanks for the easy, delicious recipe.
01/22/2011
My pork chops were thicker & I fabricated 5 so I used 2 onions. I seasoned w/lawry's & pepper but did not use anywhere near what this recipe calls for. I followed the advice from other reviewers by sprinkling the onions w/sugar & NOT roofing. Absolutely fantastic!! The onions Make this dish! This is easily a 5+ star dish w/a couple changes!! From start to cease, these took 30 min.
09/03/2006
These were very expert. I have to agree with many of the others here though, the onions were not truly carmelized. I coursely ground fresh pepper onto the chops and sprinkled on a fraction of the seasoned salt that the recipe chosen for rather than risking too much spice. I cooked them according to the directions for the first function merely left the lid off after turning the chops. There is no way for the water to evaporate if the lid is on the pan. Next fourth dimension, I will apply, at most, one/two loving cup water. Regardless, unproblematic and delicious. The chops are tender and flavorful.
09/10/2010
Unproblematic and yummy, husband is very happy. Thanks for sharing!
09/05/2011
I have made this many times and we love it. I add some garlic either pulverization, salt, or minced depending on what I accept on hand. This is like shooting fish in a barrel and delicious. Thank you!
05/09/2006
Soft and tender.....admittedly devine.. too much pepper and i even found it a bit salty for my liking, so next time im cooking this without table salt and pepper .It will be fifty-fifty more scrumptious, will be posting my picture soon,i too added a few button mushrooms...YUMMMMMMMMMMMMMMY.Also i didnt find onions mush , they were fine simply i did cutting i 1/2 onions. you lot must effort at least once.
01/20/2013
I make this pork chop recipe with a piddling changing. I lightly brown the chops, add together the onion & lightly brown. So I add the water, simmering with hat on and I as well squirt ketchup over each chop, simmer on low with the lid on adding water and ketchup when necessary. I cook it until the chops are fork tender and the onions are nearly cooked abroad. The ketchup, water and onion mixture makes a nice gravy to drizzle on elevation of buttered/parsley potatoes.
12/17/2011
Easy to make and my whole family unit loves this from my 1 and iv yo daughters to my husband and myself! A favorite recipe I come dorsum to regularly.
ten/02/2012
This has become ane of our standard recipes with a few additions. I use regular sea table salt and fresh basis blackness pepper instead of flavor table salt and I too add dry thyme leaves, about 1tsp or so and some whole grain mustard when calculation the water. Makes a wonderful gravy! I also saute the onions till they are soft and starting to color before I add together the pork chops--that as well actually adds to the flavor.
02/03/2006
This turned out pretty good. I would recommend taking it easy on the pepper, however. I accidentally added too much which affected the terminate result. (My fault.)
02/20/2005
We used beef goop instead of water and less salt. This was a striking - my married man told me to go along the recipe and begged to eat the final piece. It's easy too!
11/23/2008
What I dearest most virtually this recipe is all the ingredients are in the business firm all the time and it'southward SO piece of cake to make! I had to add flour to the liquid to thicken it upwards in order to serve, nonetheless my married man requested that I make more than sauce next time in society to have more to serve over the potatoes. So side by side time I remember I will use a roux (or only flour) and more onions and water to brand it into a gravy sauce.
02/nineteen/2004
I think people are missing the point with this recipe. Don't pull the pork chops out and allow the onions carmelize; Leave them in until the liquid is evaporated(information technology takes much longer than the recipe calls for). The pork chops will seem dry at first, just when y'all leave them in long enough with the liquid, they get stewed and practically fall off the bone. Definetly double the onions, and don't cut them too sparse. This recipe was wonderful if y'all do information technology correct!
12/27/2004
Delicious and easy - my chops were just about l/four" so I simply browned them, then followed directions for the first 20 min of carmelizing. The chops were washed past then so I kept them warm and followed what others did by not covering the pan, adding some sugar and carmelizing them more than quickly that way. Volition make once more.
01/31/2006
My family unit enjoyed this recipes and I made a few minor changes. I used less salt and pepper and added a bundle of onion soup mix when I added the onions and covered. It was a hit!!!!
11/17/2005
This was a squeamish and easy recipe. I did add i/ii bundle of onion soup mix as 1 reviewer recommended. I also only used three/four C water and added a one/2 tsp of cornstarch at the end to thicken the sauce. I also added about one/two lb of mushrooms. I served it over rice.
03/xxx/2009
The method to this recipe is amazing! My husband and I love black pepper, but I must say that I volition reduce the amount of pepper I utilise next fourth dimension. I didn't have seasoning salt and then I fabricated my own: 3T Kosher common salt 1T Paprika 1T Celery Common salt 2t Garlic Powder 1t Onion Pulverization or crushed dry out onion 1/2t Cayanne Mix together, and store in sealed container. This recipe opened my eyes again to the world of pork, thanks and so much!! I will definitely make this again and again.
03/03/2011
These were so delicious. I'k non generally a fan of pork chops, but I followed previous reviewers instructions and sugared the onions later on removing the pork. Which a divergence it made to the appearance! Beau gobbled them upwardly before I'd even finished laying the remainder of the repast on the table!
04/25/2011
This is a delicious, quick and easy recipe! I did apply beefiness stock instead of water and I add plenty of extra onions. I did not melt it as long as called. I simmered them for xv-20 minutes and then removed the chops and added some cornstarh mixed with water to thicken the sauce. My family unit went crazy!!! Thanks
11/20/2010
This was excellent! The but difference I made was using brown sugar to carmelize the onions. the onions were succulent and I could have eaten a whole bowl of them. Great Recipe. Thank y'all!
08/02/2005
Okay, so there was some extra water that had to evaporate, only it'due south really not that large of a bargain. Basically it'southward a skilful recipe, simply experiment with it depending on your taste. I added a few cloves of minced garlic (love it), some seasonings, and another onion and my husband and I enjoyed information technology and it wasn't dry out--a problem I tend to have. Give it a chance-information technology's yummy.
01/21/2011
Good recipe, merely after a few tries, I've altered information technology: Preheat the pan on loftier. Only rub some brown sugar on the chops, no common salt or pepper. Dark-brown chops quickly on both sides. Add ane cup apple cider or juice with the onions. Melt for about xx minutes uncovered.
11/xv/2006
We were not pleased with this recipe at all. The pork ended up tough and salty...I don't know what I was thinking even trying this...it'southward basically boiled pork chops! The onions were not caramelized...they were boiled! Will non fifty-fifty effort to make this with changes. Deplorable.
03/22/2005
Well, what can I say? It was null fantastic. I used half apple juice and one-half chicken broth instead of water, and equally noted by other reviewers, the liquid took forever to evaporate. So instead of running the risk of having cork-similar chops, I removed them, took the lid off to reduce the liquid. In the end, it was *alright*, but there wasn't much pay-off considering the cooking time (nigh an hour) and all the fuss.
xi/23/2008
The best pork chops ever.
08/x/2005
very good! even when i burned it b/c i forgot about it, it notwithstanding tasted not bad--you know THAT'south a adept recipe haha. i cutting up the leftovers into bitesized pieces put in a pita w/ mozzarella and had a GREAT lunch the next day. and then delicious.
01/sixteen/2008
This was simply "ok" for my family. I thought the pork chops were a bit bland. Good concept but just did cut it for the states.
01/15/2004
Existence new to this site, I did not think to read the reviews before trying out this recipe. I wish that I had though because the suggestions all sound wonderful, merely as it stands the actual recipe itself isn't that good at all.
eleven/16/2010
My married man loved this and would requite information technology a five. I thought it was very proficient and easy, simply can't quite give information technology a five. I reduced the amount of common salt and pepper and put some beef bullion in the water.
02/07/2011
Wow.... waaaay too salty for us. The pepper adds a bit of a bite, but the overwhelming salt actually overpowers any flavor the meat would've had.
10/10/2002
this was definitley supposed to exist hat off for the last simmer. There is no way that all of that h2o would evaporate otherwise. It comes out perfect with chapeau off well-nigh 10 minutes.
10/16/2006
I dear the onions in this recipe but I cut the amount of salt fashion dorsum.
03/22/2010
This was sooo gooood. I am the simply ane in my family that likes onions but they loved the gustatory modality of the pork. I thickened the juice into a gravy and served over mashed potatoes. My son poured the gravy over everything, loved information technology. I did non use all of the seasoning as it seemed to be also much. Very adept recipe. will surely make again.
06/12/2010
I have to give this only 2 stars equally it is written considering the amount of salt was so very excessive. It really ruined the repast for me and I did cut it back as it was based on other reviewers recommendations. Next fourth dimension, I would become with 1 tsp of season table salt, one-half a teaspoon of pepper for 6 (4 ounces each0 pork loins. That is less than a tertiary of the seasoning the original receipe calls for! That is how salty it was as to me! and this is coming from someone who loves salt!
07/01/2011
Hubby had a steak in the freezer. I found this recipe and followed it except I used beefiness instead of pork. He absolutely loved it!
01/28/2014
I changed things up a piffling scrap. I dredged the pork in seasoned flour. (Seasoning Table salt, Black Pepper and Smoked Paprika) Instead of h2o, I added a x oz can of craven broth and 1/4 c. of Cognac. (White wine would have worked well besides) I allow the broth come up to a slow eddy and so simmered them with no lid. I had 8 Boneless Pork Chops and used 3 onions. This was a corking idea and have no doubt that the original thought would have been slap-up. Thought it simply off-white I too add my additions.
03/29/2007
I made this in the crockpot. I cut the liquid amount significantly and added beef burgoo ("better than bouillon" make)and a drop of soy sauce, a driblet of worcestershire sauce, and two cloves of garlic. I did not add salt since soy sauce is salty. I added mushrooms to make information technology await more sophisticated. I served it with wild rice and asparagus. The rice wentperfectly with the chops but the asparagus didnt seem to compliment the meal too well.
09/fifteen/2010
I made this recipe almost as written, with the merely change existence to substitute low sodium craven goop for the water. Information technology turned out cute - very easy training, and extremely tasty. The chops were tender and the onions were succulent! With our hectic piece of work schedules, we are always looking for new ways to set up quick weekday meals. This one is a keeper!
06/20/2006
I made this with "meat marinade" and it turned out really good. Were a little dry, simply oh so yummy! And so many means you tin do a variation on this!
11/05/2008
First-class flavour combo with the pork & onions. The meat comes out very tender. I took past reviews' communication and cut back on the salt & pepper. I also added beef bouillon to the water to simmer. Also, later on the meat finished simmering, I removed the meat and and near of the liquid and reserved information technology, then caramelized the onion by calculation one tsp. sugar to the pan and cooked the onions with the sugar for about 5 minutes. And so I added a small amount of corn starch to the reserved liquid and put it all back together. Yummy!
eleven/fifteen/2008
This was absolutely tremendous! There were just two of us so I fabricated two pork chops with 2 onions. It was fantastic!
01/eleven/2010
Very good recipe. I fabricated two changes,Made the water apple juice and I added two apples to the mix and cooked them downward to brand a dandy apple onion sauce to cover chops on the plate. We loved it.I'll exist making this once more and again. Cheers for sharing.
11/25/2005
Very proficient recipe. Fabricated it this night and served with garlic mashed potatoes and greenish beans. It was very easy and don't call back I would change a thing. Thanks for the recipe.
ten/04/2010
tender chops and the onions were great would be great with mashed potatoes
12/ten/2005
Very good, very easy.
11/xvi/2005
Every bit nigh reviewers noted, this is a adept basic recipe. The technique DOES need tweeking. Add more onions, less liquid and end evaporation of liquid with lid off. I used garlic and added apple tree slices at the end of cooking process. They should soften, but not disintegrate. Use a firm apple,e.thou., Granny Smith. If you want, you tin can add crumbled sage leaves to taste with appple slices. (Get light on sage, information technology'due south a strong herb.)
02/12/2004
I was hesitant to try this recipe after reading some reviews calling it "bland," just I want to assure y'all all that information technology is anything only! My hubby said they were the best pork chops he's ever eaten. I did dissolve a cube of chicken boullion into the water and added about 1/2 teaspoon of beef boullion to the water as well. When I added the thinly sliced onions I tried to make sure they were on the lesser of the pan, under the pork. Delicious! Perfect for a very low-carb main dish. Besides, I simply sprinkled the chops with seasoning table salt, pepper and garlic powder on both sides - I didn't measure the seasonings.
12/29/2004
I was a scrap disappointed in this, insofar as information technology seemed to have forever for the water to melt down, and by the time it did, my onions were mushy. I just didn't actually care for the flavor at all, but my husband did.
07/02/2011
MOIST - Piece of cake & YUMMY !!! Since reviewers stated the water did not evaporate enough - I was ready with a TABLESPOON of Cornstarch mixed with some apartment cola to thicken up the liquid. I idea the spice rub too peppery for my taste - but my fiance' loved it!! I will use this recipe once more trying various spices to jazz it upwards a bit.
01/16/2011
Delicious, whole family loved it from pre-school to teen to adult ! Did follow others recommendations on removing chops while caramelizing onions. And used ane/two loving cup h2o and i/2 cup apple juice and left lid off for last xv- 20 mins.
01/xviii/2010
Was in a hurry to find new recipe 1 dark only didnt accept an onion so I used lipton onion soup mix. To my suprise turned out dandy! Browned the chops like recipe said and added water and soup mix when they were done I thickened upward the remaining soup/water with flour and it made an awsome gravy my husband said it was the best pork he ever ate.
02/fourteen/2004
Well, I thought this was a practiced recipe. As some reviewers suggested, I browned the chops, removed them from pan, and then carmelized the onions with some butter and dark-brown sugar, so replaced chops to pan and piled carmelized onions on top. I simmered chops while I assembled the balance of dinner, and it was a very satisfying and tasty dinner. Cheers for your recipe, Pamela! I loved it.
02/28/2009
I actually enjoyed the ease of this recipe. It hit the spot. I used McCormic'due south Steak seasoning on both sides of the chops and then cooked every bit directed. It turned out wonderful. I didn't even demand a pocketknife to cut the chops with they were that tender. I made a gravy out of the juice and onions and it was a big hitting! I am definitely going to be making this a regular dish at my house. Thanks for sharing.
xi/24/2014
My mother used to make pork chops like this simply she always used juice for the liquid (from canned pears or peaches, or apple juice). I have continued the tradition. They are delicious! I remember thin cutting chops work best.
04/x/2011
Awesome recipe! I adapted the recipe to include a fresh sliced mushrooms, tony's (cajun) seasoning instead of flavor salt, and a few splashes of worcesthire sauce. Oh and a very light dusting of brown sugar about four or v minutes before serving. Anybody loved this dish...kidos included.
07/14/2011
Very good to say the least. Thank you to all who suggested a few additions. I chose to add together some Rosemary and a fleck of wine towards the terminate. It was delicious.
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Source: https://www.allrecipes.com/recipe/31096/easy-caramelized-onion-pork-chops/
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