this is tami the recipe submitter...thankx for all the comoments however for those who said it had not much flavor i can see why just by looking at the picture that someone put up on this. it looks NOTHING like what this is supposed to. i need to put one up i think:) it should come out looking very very VERY juicy the pan over half full with an orangy liquid to where the onions soak up this color and are almost melted. if the onions are piled on top and still white when you take it fromt he oven you didnt add enough season all or water. this dish does not need anything else but that unless something else suits your palate:) enjoy!
I consider myself a fairly decent cook but I have never been able to solve the mystery of the pork chop. No matter how I cooked them I could never produce anything but tough dried out chops. Until now! Thank you Tami & Ed. I can now cook pork chops that I almost have to arm-wrestle for! These truly are fall-off-the bone tender. Woo hoo!
The cooking method really does make the most tender pork chops my family has ever tasted. However the seasoning is just so-so. I added garlic because I couldn't see how just onions and seasoning salt could give much flavor and I was right. The chops were perfect for the applesauce my family was craving but I think it could use a bit more flavor. I think adding onion soup as a previous reviewer stated would definitely give this the flavor I was craving. Thank you for the recipe we will definitely be using the cooking method in the future we will just be changing the seasonings. Update My husband told me these were the best. He gave them 4.5 stars so I updated my rating. The leftovers absorb all the "gravy" and the flavor comes through more. Who knew pork chops could taste better the next day?
This is fabulous! Follow the directions and like magic - juicy tender and tasty pork chops/onions. This is my favorite pork chop recipe. I like to use 3/4" or larger bone-in. The recipe calls for season salt which is fine but add your own garlic seasonings or whatever your taste buds conjure - I don't think you can screw it up. If you do use the dried onion soup as a seasoning use only a tsp or two maybe with a little poultry seasoning (it works well here). But do not skimp on the real onions - vidalia are my favorite for this recipe. And guess what? At the end of the 1-1/2 hours if you are not ready just turn the oven off and leave them there; they will be even better after they rest. And don't bother making gravy out of the liquid - just pour it on as is.
I maid this for my famly last night and it was so good. My oldest son is three and don't eat meat and he ate this. I have to say this is one of the best ways to make pork chops they were so tender and just down right great.
YUMMMMY! I used this recipe "Method" to prepare 'My Own BBQ Chops' for dinner tonite! I have never had such Tender Pork Chops (besides mush soup chops in the crock pot) I season my chops with Emils Rib Rub Worchestershire Sauce and top each chop with BBQ Sauce and spread it around. Followed the cooking instructions exactly and they were SUPERB! This is a KEEPER!!! Thank-you! for the recipe!;)
These are the most tender pork chops I have ever had! We used barbeque sauce instead of water which we all thought gave it great flavor. Even my picky seven year had seconds. Served with baked potatoes and green beans.
While these were tender they weren't particularly flavorful. I used seasoning salt but didn't use a lot because I didn't want the chops to be too salty. Perhaps adding garlic powder would help. I have another recipe which is simmered on the stovetop that is better - chops are browned in a little oil then simmered on low in a combination of can of cream of mushroom soup dried minced onions drained canned mushrooms and a little white wine.
I have made a similar recipe but I trim the excess fat from my pork chops and season them with season salt garlic powder and black pepper. Next I put the fat in a heavy skillet and render the grease from the fat. There will only be enough to cover the bottom of the skillet. If not add enough oil to just cover the bottom of the skillet and flash fry the chops over high heat until they are brown on both sides but not cooked thru. Next I place them in a baking dish cover them with onions you decide how many just insure each pork chop has some add about 2 to 3 tablespoons of water or chicken broth cover and cook 30 to 45 minutes until tender and succulent. My family calls these "Mama's Pork Chops." Try them they are super easy really flavorful and very very tender and succulent not dry. I bake them at 350.
best pork chops I have ever had. I didn't have season salt so I just used garlic powder salt and pepper. I also added a few sliced potatoes on top. So tender and delicious. They aren't the nicest looking pork chops but they are delicious. Next time I will try browning them first.
