Even though we are garlic lovers in this house after reading the reviews of others I decided to make a few changes to the recipe. Instead of the 2 tbsp of garlic powder I sprinkled garlic powder along with salt and pepper over the chops (so used less than 1 tsp total) then I rubbed in the minced garlic as called for into the chops. I then browned the chops as Mitzi8 suggested and then added the water and worchestershire sauce mixture along with 1 tbsp of balsamic vinegar to the browned chops. While the chops were simmering I sauteed the mushrooms (doubled the amount) and onions in a small skillet in 2 tsp of butter and added them to the chops with about 5 minutes left in the cooking. The result was delicious - my husband gave it 'the highest stars.'
I thought this might be too salty with 1 tsp. salt but followed recipe exactly anyway. They were not too salty however I think they were too PEPPERY and the Worcestershire was too prominent in my opinion. I baked an additional 20 minutes @375 after braising the second 10 minutes;due to my chops were really thick. They were juicy and the mushrooms were great it was quick and pretty good. Maybe if you added a little something sweet like balsamic vinegar or maple syrup it would of balanced out the flavor more. I will try again doing that.
very good! instead of putting mine in a skillet, I baked them. I rubbed the pork with the dry ingredients and put them in the oven 350x45minutes. While they were baking I put the minced garlic, worchestershire sauce, and water in a saucepan to heat up, then drizzled it on top when the chops were done. I omitted the onion and mushrooms. But fantastic!!!
Good home cooking husband and son both loved it I was OK with it hence the 4 stars. I rubbed pork chops with 1 tsp garlic powder salt and pepper. I browned chops removed them then sauteed the onions and mushhrooms in dripping until soft. I then added garlic and sauteed until I could smell it (hate burnt garlic it's so bitter!). Added chops back along with rest of ingredients and simmered 1/2 hour.
This was De-Li-cious! If you love garlic this is just excellent. I followed the measurements for dry spices as directed and used about 5 cloves of garlic and smothered them on one side of each chop after rubbing them down with the spices. I browned them first an sauted the onion rings & mushrooms in butter flavored cooking spray and tablespoon of butter as other reviewers suggested. Even though I think I slightly overcooked them the worchestire sauce mixture kept the chops moist. My husband and I really enjoyed these and will definately make again with more mushrooms and more sauce. I plan on slicing up the left over 2 chops and toasting them in a sandwich roll w/ more sauted onion mushroom bellpeppers and cheese! Thank You!!!
We liked this recipe. I used 32 ounces of mushrooms and the same amount of Worsestershire and water. I browned then removed the chops adding them once again after the vegetables were cooked. I then cooked the pork for 10 minutes and thickened the sauce with flour to go over rice. Served with fresh green beans and baked bread. Easy to prepare. I will make this recipe again.
This is a staple in my dinner now. I have made it around 4x and now make about 5 or more pork chops and then after cooked I add onions/mushrooms a little more water for about 8 mins then add on top of pork chops. It taste great every time I make it.
This recipe had my favorite ingredients in it but there was definitely something missing in the way of flavor. I used Colgin's Hickory Smoked Worcestershire Sauce McCormick's Smokey Slack Pepper and I can tell that these added an extra "kick" which helped but even with loads of garlic (never enough) I still couldn't find the taste. I usually use a pork rub and will have to stick to that for now.
