Smothered Pork Chops

From: Sassy in da South

On Nov 17, 2009

Made per directions except just substituted garlic powder in place of the garlic salt, since I didnt have the reduced sodium soy sauce. As many others, I browned the chops stove-top instead of microwave. Two suggestions I will use in the future from other reviewers (that I didnt do this time) is to double the sauce (it is really good) and thicken the sauce with a bit of cornstarch. I used 4 bone-in center cut chops which had very little fat, so I didnt bother to trim them. Also, I did reduce baking time since I had pan-fried longer than I probably should. All in all, the recipe gives you a very tasty, tender chop and this one will definitely make it's way to our table again!

From: punkarooni

On Nov 11, 2009

Made as stated and we really enjoyed our pork chops. Very nice change from the old soup on the chops recipes. I also thickened the sauce and it was fabulous over rice. Thanks for the recipe, we'll use it again!

From: NoSpringChicken

On Jun 22, 2003

Simple ingredients that give a wonderful flavor to pork. I browned the chops in an oven ready skillet first, added the rest of the ingredients and stuck it right in the oven....easy! Especially appealing to me, too, was having all of the ingredients on hand.

From: YellerNiblet

On Oct 5, 2005

This sauce compliments pork perfectly and would also be good on chicken. I doubled the recipe too and decreased the cooking time by about 10-15 mins since I browned the chops well in a frypan. The result was delicious and tender. This recipe is a keeper!