Yummy Pork Chops

I tried this but made it a little differently. I added fresh minced garlic to the dressing/soy mixture. I used butterfly chops and browned them in olive oil for a few minutes, then sliced an onion and layered the slices in the bottom of a glass pan. I put the chops on top of the onions and poured the mixture over them and cooked them in the oven at 375 for about a half hour. The flavor was awesome and the chops were very tender. I served it with spanish rice and a salad. My husband is not crazy about pork chops, but he loved this! Will definitely make again and might try adding some fresh herbs to the mixture since I love to experiment.

Very good & tender. I did change the way I cooked them. I don't have a skillet large enough to cook 6 pork chops at one time so I baked them in the oven at 350 for about an hour. Before putting the chops in the baking dish I sliced a big onion & laid the rings on the bottom of the dish, put chops on top & pour the sauce over all of it. When it was done I took the chops out, poured the onions & sauce into a pot & reduced it by half. The chops topped with the onions was so good. My picky boys even ate the onions. Thanks for the recipe.

I've been doing something like this for over 40 years. I slice some potatoes and onions, layering them in a casserole. I then lay the pork chops on top and pour Italian dressing over it all. I then bake, covered, at 350 for about an hour. So simple and comes out delicious!

This recipe was awesome. I quartered a large onion and added to the pan to cook at the same time. When done, the onions were soft and flavorfull. Also, to make the most out of this dish, once the pork chops were done, I took them out of the pan and added a bag of frozen broccoli and stir fried it for a few minutes..mighty delish. Take the leftover juice and add to top of pork chop if they seem dry. Be sure to adjust cooking time based on the thickness of the chop. Will definitely make this again. Thank you for submitting it. Oh one more thing...I used the Good Seasonings Italian Dressing in the package...instead of the 1/2 cup of oil the package calls for...I replaced it with 1/4 water and 1/4 oil..in addition to the water amount it already calls for.

The quick-easy factor on this is HUGE. This is tasty and really quick. I agree with the other reviews, that the time is somewhere between 15 and 20 min. I would also use a frying pan that is only a little bigger then the size of your chops, I pulled out my big pan without thinking and the chops were not completely covered in the sauce. I also used lite dressing and soy... still yummy!

I marinate porkchops and chicken breasts in italian dressing (minus the soy sauce) all the time and I really enjoy them. Combine this marinade with meat in a ziplock or plastic bag and refrigerate all day or for a few hours - the marinated meat is delicious cooked on the barbeque!

I really loved this recipe! I'm a college student and I like to learn new recipes to cook for my friends. The entire time I was cooking, I was afraid that the italian dressing would be too overwhelming, but it was perfect! The mix of dressing and soysauce evened out nicely. I did marinade the chops for an hour and added minced garlic to the marinade. After panfrying the chop along with onions, I added the rest of the marinade. It came out so moist and delicious! My problem with chops are that they normally come out dry so this was fantastic! Thanks so much!

Great recipe! Didn't have 2 cups Italian dressing, so I used 1 1/2 cups (zesty) Italian and 1/2 c golden ceasar. Used 8 thin-cut, bone-in chops and marinated them about 3 hours before baking them in the oven instead of using the stove. Even my picky 2 year-old ate an entire chop without any coaxing! Thanks, will definately make again!

I am not a huge fan of pork chops but this recipe is just fabulous! My boyfriend couldn't get enough! I took on the advice of some of the comments and marinated the pork first..actually overnight and the flavor was great. I also added shallots, as some recommended onions, but that was all I had. Absolutely delicious!

This recipe is great. The prep work is easy and it's easy to make it into a low fat meal( fat free dressing). I'm not a big fan of pork chops but this has changed my mind some. I would make this for anyone and have passed the recipe on to my mom and mom-in-law

This was just wonderful! It would make a great, but easy company dish. Unbelievably, pork tenderloin was cheaper than chops at the store today. I cut it up into medallions and seared them in some olive oil. I removed them from the pan so I could put 1/2 of a cut Vidalia onion in the pan. Then I replaced the pork, covered with the sauce (to which I added about 2 tsp of minced garlic) and let it cook covered 25 minutes on medium heat. My husband agrees that this is a definite keeper! Thanks for the recipe.

My boyfriend RAVED about this recipe! I followed the advice of the other reviers, adding garlic and onions to the marinade (Fat Free Nalley's Italian w/Kikoman soy sauce), let it marinade overnight, browned the chops first in a little olive oil, then covered and simmered for 20 minutes, taking the cover off for the last five to thicken the sauce. The SMELL of this cooking is fantastic. I was told that I MUST make this again (and definitely serve this with steamed brocolli and rice for a great quick dinner).

Absolutely love this recipe! They had so much flavor. I browned the pork chops first, then placed them in the crockpot for 6 hrs. on low. They were wonderful! Thanks for sharing.

I really enjoyed this recipe. I used a mushroom sesame dressing instead of italian, I'll use this recipe again!

slice potatoes, onions, in casserole dish. Put pork on top. Add dressing. Bake 1 hour at 350, covered.

Really good recipe! The husband and kids really enjoyed it. I did make a couple of changes. I browned the chops in olive oil, put onions on the bottom of a 8x8 pan, placed chops on top of the onions, added some minced garlic to the sauce, baked in the oven for 20 mins at 350C uncovered, and added some cornstarch the last 5 minutes of baking to thicken the sauce. Served with rice and broccoli and cheese. We had alot of leftover sauce so I think next time I will half the sauce. Thanks so much for sharing this fab recipe!

I agree with previous posters. Minced Garlic in sauce. Line pan with onions. Bake @ 350 degrees for 30 min. Added sauteed mushrooms to the sauce to serve. Served over Uncle Ben's long grain wild rice. Wowee........awesome and easy.

I made this eactly as written (except for quartering the recipe; I made two pork chops but they were small). Couldn't be any easier. Good quick marinade, love those! EDIT: I just used this with steak and it was great too! I added 1/2 tsp of liquid smoke to it.

These were great. I have a mild phobia of underdone meat so I am always looking for a recipe that I can turn into something tender. My family ends up eating a lot of shoe leather :(. When I saw this recipe I was suspicious of it because it looked too quick and easy. I was out of almost everything, but I had 8 pork chops that I didn't know what to do with. I didn't have Italian dressing, so I mixed up (about) 2 1/2 cups of my best imitation. Per the other reviewers suggestions, I used a light hand on the soy sauce and marinaded the chops. Even though I did not do this overnight the chops still absorbed much of the flavor. I almost never add salt to my food and these were still not too salty, so I don't know why there is this complaint. I cooked the chops in my X-Large Pampered Chef wok (no, I don't work for them), medium/medium high, for about 20 minutes, for thin chops. Then I reduced to low for another 10 minutes. Because of the shape of the wok, I did not cover the meat with the marinade, but filled it only part way. I covered with a tightly fitting lid and turned the meat occasionally as directed in recipe. These may have been the only really tender pork chops I have ever made, certainly the most tender. I was shocked, I was sure they would be tough, but, no, they were just as tender as everyone says.

I have used this recipe as a marinade for grilled chicken for many years, but never considered it as an alternative for pork chops! This is a very tasty sauce (as I know from experience) and I would recommend this recipe to anyone. It tastes much more complex than it sounds and it can make even a beginner cook seem like an accomplished gourmet when serving to friends and family--just do not let them know how simple this recipe is! YUM-O!

A super easy dish to put together, I was surprised at how flavorful these chops were, I used low-salt soya sauce, other than than I followed the recipe exactly and got good results.

We LOVED this recipe! I actually marinated the chops in the soy/italian dressing mix for a few hours as well. Then I sauteed 2 cloves of garlic and 1/2 an onion in olive oil. Then added the chops to brown. I put that mixture in a glass baking dish and poored the marinate over top. I baked for an hour on 375 but in hindsight I should have put it on 350 for about 45 minutes. Even so it was FABULOUS!

My oldest son (almost 24 years old) thought this was the best pork recipe he has tasted. The whole family, including myself, loved the recipe. It was so easy to prepare also.

Easy to make but I'm afraid I won't be making it again. It was so salty, I had a hard time making myself eat it.

I made up this sauce and used it as a marinade and grilled the pork chops. I saved a little sauce and basted the chops as they grilled.

Althought this was easy to make it was extremely salty for my taste almost to the point where I could not eat it. I did use low sodium soy sauce. Will try again and see if I can find a dressing that has less salt too.

i normally don't like pork chops, but this recipe was so good! i cut it in half because it's just the 2 of us, but other then that i followed it exactly:) and it was soooo easy!

I used Zesty Italian salad dressing.

This was wonderful and so easy. I sprinkled some italian seasoning directly on the chops browned them a bit first in olive oil. Then I added the salad dressing and soy sauce and let simmer for about 20 minutes Hubby loved it said porkchops were my thing.

Very Yummy Pork Chops is what it should be called. I made these last night. They were so delicious. I added cornstarch to the sauce to thicken it and use over rice. It was extremely greasy but it was good. Next time i will add some brown sugar to the sauce and see how that works. Thanks for the great recipe!!

Marinade over night (I also added a touch of lemon juice to tenderize) Cooked in 9x13 casserole dish over onions and green pepper (covered of course) basting occasionally. Great marinade and tender but most importantly easy if easy is what your looking for.

I was real excited about this recipe but disappointed with the end results. They were moist but lacked a little in taste. I followed the recipe to a T

My husband and I didn't care for these at all. The Italian dressing was too over-powering. The chops did come out moist and tender, but we didn't like the taste. Sorry!!

Liked this, but not sure I'd make it again. Made no changes. Maybe it's because I make my own salad dressings, and perhaps my Italian dressing is a bit "blah" or something, but despite the fact that it was good enough, it just wasn't as good as the raves suggested. It's nice, easy and quick, though.

I tried this recipe tonight, it is definitely not something I will try again. I tried the casserole style - potatoes and onions, with pork on top--- just simply not good.

GREAT! tasty and a very quick dinner!

Very good recipe for being so quick! Perfect for a busy day. I did make it in the oven as others suggested and also put down the onion rings. The marinade was delicious.

This was just okay.I thought it had sort of an odd taste. While everyone ate it, no one was raving or asking me to make it again.It was quick to prepare but I don't think it was worth it. thanks anyway.

Our family loved it. I did cut back on the amount of the dressing and soy sauce-low sodium to less then half. Added the onion underneath the chops.It had a bit of sweetness to the taste. We ate it with egg noodles and peas. Yummy dish!!

I agree with several of the other people who tried it and mentioned the cooking odor. Tender chops, but not worth the horrible smell of them cooking. I don't know what it was that smelled SO bad, but it ruined the meal for me, even though the chops tasted OK. Just OK, not worth the stench.

This recipe was awesome! I always read all of the reviews before making a dish to get the tips of other people who have tried it before me. Like the suggestions, I added the fresh minced garlic to the marinade, and then seared the chops in my cast iron skillet in olive oil for a few minutes on each side to get them nice and brown. Then I took the chops out and added a sliced onion to the bottom of the pan before adding the chops. I put the remainder of the marinade on top and then covered. I also followed the other's suggestion of reducing the cooking time to about 20 minutes. Next time I think I will even do them a little bit less, probably 16 minutes. When they were done, OMG they were delicious!!! The onions basically caramelized and then were a little bit sweet. This is definitely going to be my new go-to recipe for pork chops!!

This is a nice recipe-but beware not to overcook the chops. I used 1" thick chops and added a chopped onion. They were literally pink one minute and dried out the next. I would expec that with the thinner chops...but...oh well. The sauce is very nice, tasty with white rice. I would also recommend searing the chops beforehand. Overrall, nice recipe and easy.

This recipe is great! When the chops were done, I removed them, and put some frozen stir fry vegis in the sauce. Then added some corn starch to thicken, and put the chops back in to heat for a couple minutes. Then served it over rice - YUMMY

This was fabulous. I used a rasberry, Balsamic Vinegrette instead of the suggested Italian, and it was wonderful. Be sure and give this one a try!!!

Nothing special, but it is quick and easy.

Super simple using what I had on hand, very tender

This actually comes out tasting like stir-fry which is interesting because of the Italian dressing. Very easy and tasty. Mu husband and I both enjoyed this dish. Great with rice.

Great flavor! I used Ken's Lite Northern Italian and some Caesar dressing. Next time I'll marinate for several hours, although pork chops I cooked this time were a little moist w/out marinating. Definitely the easiest way I've ever cooked pork chops - will be repeating this recipe

This was good. very moist and decent flavor. I'm not a huge italian dressing fan, but it was edible to me. The rest of my family loved it.

THANKS MY KIDS LOVED THESE AND THEY WERE EASY. WILL DEF. MAKE AGAIN! I DID SLICE ONION AND LAYER UNDER THE CHOPS OVER THEM THEN POUR THE DRESSING/SOY MIX OVER. ALSO ADDED FRESH GARLIC AND PARSLEY!

just had for supper. It was very moist and tender. The three of us all liked it. Will be making again

OMG... were these good! I had two Iowa Chops (about an inch thick) so I halved the ingredients. I had to cook them about an hour and I took the lid off about 20-30 minutes ahead of time, and I'm glad I did. The sauce reduced to a wonderful consistency and flavor. (And, let me tell you, while it was reducing, I was really worried. All I could smell was vinegar and so was prepared to just dump these into the garbage! LOL) I served these with cheesy potatoes and a salad (with Dorothy Lynch dressing - wanted to stay away from anything vinegar-y). A most excellent recipe Serina. Thanks a bunch!

I followed the recipe exactly. My family could not stop raving about them. Will make this agasin for sure. Have never been able to make tender, juicy pork loin chops so this recipe is a keeper!!!

Top honors for being fast and easy. It has a tangy taste and I want to try it on chicken, too.

Really are yummy! I did change it just slightly by reducing the dressing to 1/2 cup and a few tablespoons of soy sauce, but that was mostly because I was using thin pork chops. My problem (like always) is overcooking the chops - when they're that thin, these cooked up in less than 10 minutes. And the sauce was great! Hubby loved it too. Made it with rice pilaf, perfect for the extra sauce. Will make again!

hum, I never understand my problem with pork. some days I cook it great, others not so much. Mine was just tough. i know I had good product, so am not a fan of the cooking method. I did marinate mine for hours, but still cooked them on the stovetop because Iwas running out of time. just too tough. Like the marinade though.

Yum Yum! Even my picky kids loved it! The drippings were delicious over mashed potatoes. This is definitely going in rotation. Can't get much easier and less expensive than this recipe! Followed the recipe exactly.

AWESOME! What I had on hand was bone-in center cut chops, so used those. My chops were very tender and moist and not dry at all... maybe this was the cure... I mixed up the sauce around lunch time. I put my chops in a gallon-size ziplock bag, poured the sauce in, zipped it up and laid in the fridge and let them marinate, turning the bag over every couple hours until I was ready to cook them. Then put chops in pan and poured the sauce over them. I didnt time it, but they probably cooked an hour or so. I took the lid off after cooking for a while and let the sauce cook down a little. These chops were so juicy and tender they were falling apart! We LOVED them! Thanks for the recipe! Will definately make again and again!

This was a great recipe. As another reviewer suggested I did cook it a bit differently. I used 6 boneless pork loin chops about 3/4 inch thick. I cut up some Shallots and placed them in the bottom of a 13 x 9 baking dish. I also added about 3 cloves of chopped garlic to the sauce mixture. I browned the chops in olive oil on the stove and then placed on the shallots covered with the sauce and baked for about 35 minutes at 375 in the oven. The meat was very tender and quite tasty. This is definitely a keeper!

Absolutely delicous. Simple ingredients, and directions. Would be great for unexpected guest.

My grandkids LOVE this. They now call me the pork chop queen. They ask for it every time I see them.

Quick, easy, and tasty!

It was a little bland for my tastes, but really, what do you want for four ingredients? If I make it again I will add some Goya Adobo and let it set in the marinade a bit before I cook it. It was very tender and juicy, which is why I will probably give it another try.

Very good, although a bit salty. Next time I will use low sodium soy sauce. I cooked garlic and onion in the pan for a few minutes before adding the pork chops and sauce.

I made this exactly as written. BUT, I browned the very thin boneless chops in olive oil with garlic. I browned them until they showed brown pan marks, and were pretty much cooked thru. I added the sauce and cooked another 20 minutes on high, with a cover. It did cook down and continue to brown and came out a LOVELy brown color. they were so tender and tasty, hubby loved them, I did 9 chops in a skillet. BUT they were a bit salty, I would cut the soy by half or more or maybe switch it to a teriaki. I would also drain the oil before adding the sauce, there was a bit of oil in it. But excellent and something differnt and fast than just pan fryiing or breading. Leaving off one star for the salt. Did triple my intake of water that night.

Awesome! So super easy and very yummy... everyone in the family loved it!

WOW. These were great! Even my picky eaters loved them. I didn't change a thing. Fantastic flavor and very tender. Nice easy supper. I didn't have to plan ahead at all.

OMG! I'm sure it's delicious with a few changes, but I love it just the way it is...Wow!

These were great! Nice flavor my whole family enjoyed! The second time I made them I added a splash of sesame oil to the mix! Yummy!

The most tender chops I have ever tried!

This was pretty good. I use sweet soy sauce and the vinegar flavour of the italian dressing was nicely met with a bit of sweetness.

I used red pepper italian dressing w/ parmesan and it was fantastic!!

Mixed reviews between me and my husband. It was quite easy, but I didn't like the fact that it used practically an entire bottle of dressing. Make sure you use a large pan, contrary to a previous review. The sauce becomes quite runny and can boil over resulting in a sticky, smelly mess. My husband hated the smell of it while it was cooking. I enjoyed the flavors--but Italian dressing wasn't the dominant flavor, I think the soy sauce won the battle because the pork chops were too salty. My husband said that I had made better pork chops. This might do better as a marinade than broiled or grilled versus pretty much poached in the marinade.

You have to REALLY like Italian dressing in order to enjoy this meal. My husband thought they were okay, I wasn't so thrilled with them. I tried them with the potatoes & onions as suggested by some other reviewers and didn't like them. The italian dressing was just way too strong.

They came out very tender and flavorful. My husband complained a bit about the saltiness from the soy sauce so I'll probably use a lower sodium variety next time. Also, I used a zesty Italian dressing and may use the regular type or light.

August: I'm always looking for new ways to cook boneless pork chops, and this one was super! I followed the recipe exactly, using a very good bottled "lite" Italian dressing and I put it on to marinate before I went to work. I did add some quartered baby portabella mushrooms a few minutes before the pork was done. Will definitely make this again. Soon. October 5th: Okay, a month later I've cooked this recipe 2 more times, and it just keeps getting better. I always use a good quality Italian dressing, quartered baby portabello mushrooms, and lite soy sauce and I wait until boneles pork chops are on special. I did not have time to marinate tonight, but fixed it anyway with Superfast Asparagus (best asparagus ever - recipe this site, but rolled in extra virgin olive oil instead of pan spray and added some garlic salt). I usually add either wild and long grain rice or mashed potatoes. Quick, easy, economical. Both pork and asparagus recipes are the "best of the best" as far as we are concerned. Thanks to the people who submitted both.

I don't know how this got such good reviews. I made it exactly as written except that I added onions. The onions were the best part. The pork wasn't very tender and didn't taste like anything but italian dressing.

This was okay. Only used half the dressing and soy sauce called for and had plenty. The whole recipe would have had the meat swimming in sauce. The dressing was a little overpowering. I used Kraft Zesty Italian since I had it on hand so maybe regular Italian would have worked better.

did not like stovetop method, not tender. will try baking next time. flavor was good though

I liked this recipe, it was a nice change and very easy to prepare. I would recommend keeping an eye on the cooking time for thinner or leaner pieces of pork. Marinating the meat is a definite plus!

I used the oil and vinegar style Italian dressing which must wrong. These tasted terrible! If II would try again, I'd used the creamy style dressing. I agree the photo should match the recipe. There are no onions, nuts or herbs listed,

Excellent recipe. I made 9 porkchops for 5 people and there were no left-overs. Tastes very much like filipino adobo! cheers!

Very juicy and delicious!!

Nice. I've tried it on the stove and with the potato slices and baked (be sure to allow 1.5 hrs at least on 350). Cool taste just be prepared for the 'POW' factor.

This was so salty, it was almost inedible. The reason I gave it three stars instead of one is that I could sort of tell that underneath all of the overpoweing saltiness there was a promising flavor combination. I added a chopped onion and browned the chops before adding the dressing/soy sauce, but really, the prevalent flavor here is salt.

While the sauce was delicious, the pork chops just came out way too dry. I used very thick cut boneless chops and, obviously the 25 minutes of initial cooking was way too much as they were beyond done. I couldn't even take the cover off and simmer for a bit longer. Still searching for a juicy pork chop recipe -- may try this again and cut down the cooking time.

Made this recipe for the GF and I cause I needed something quick, browned the chops (ribeye chops) before adding the sauce. Added some garlic and white pepper, ended up really good! Will probably make it again :)

Yummy indeed! Chops came out tender and moist. I marinated them for about an hour before cooking and it definitely helped. Also like the reviewer below said below, don't use too big of a pan, as your chops won't be completely covered. Thanks for sharing the recipe!

This was very easy and tasty with a touch of zing. I swapped out the soy sauce (didn't have enough) with a 1/3 of a cup of Worcestershire sauce was still yummy. Thanks for sharing!

Really good, super easy, lazy night dinner. Followed ingredients, covered, brought to a boil and quickly turned down to a very low simmer for about 30 minutes, turning chops 3-4 times. Then uncovered for another 10 min, but not sure uncovering made a difference. Chops were very tender. I feel that the sauce ingredients could have been cut in half though.

I made this exactly as the recipe said. It was DELICIOUS! I would give it more stars if I could. Be warned though. It STINKS while it is cooking. It is worth it though. Next time we are going to try marinating this meat in the ingredients and then grilling it. Thanks so much for the recipe!

I didn't care for the taste of the Italian dressing and soy sauce together, but I'm giving this 3 stars because my husband thought it was pretty good. Also, I baked it covered with foil for 1 hr., uncovered and baked another 15 minutes and I have to admit, these were extremely tender.

Wow! I was skeptical, but they were great! Definitely add the onion to bottom of pan under the chops as others suggested, then when thru, remove the chops and saute broccoli or other fresh veggies for a complete 1-pan meal!

Excellent weeknite dinner for a working woman. My hubby loves pork chops and this was a good mix it up to breaded & baked chops. I followed other's advice, browned chops w/ garlic, cooked for 15 minutes for fairly thick boneless chops

I use this recipe EVERY time I make pork chops. It's simply the best - easy and tasty. I always take a bit of the sauce that's left over and drizzle over the chops before serving- YUM. Make sure to serve with chilled apple sauce for a devine meal.

This recipe is really good! I'm always looking for a new way to make pork chops. The house smelled so good while these were baking! I had zesty Italian dressing, so that's what I used. My family loved them, and really that's what it's all about!

Excellent! I have to admit I was a little skeptical but it was so delicious. The flavors all complimented each other very well. I cut the recipe down to 1 pork chop and did everything as described above, turned out great.

I cooked this for the time recommended, and it was really dry. The flavor is good but I can't eat it. I am going to try again and cook for less time. For this batch, I'll try cutting it up small and soaking it in the sauce.

delicious wanted something different n my whole family loved it