Enjoyed this meal very much. Added mushrooms and was heavy handed with the mustard and beef broth. Cooked the onions for about 10 minutes. Very simple dish to make. Will definitely make again!
Fine, but not fab. In retrospect, I should have added some white wine or vermouth, parsley, and quite a lot more pepper. As is, it's a little bland and in need of something a little acidic or sharp to balance. That said, the pork was tender and delicious; my two chops were 7 oz. each and 1 inch thick, so 3 min per side and 3 simmering in the sauce was just right. Did not include mushrooms (didn't have any) andserved with steamed greens and mashed potatoes.
I made this recipe last night and I was very pleased. Had 6 center cut bone in pork chops and didn’t know what to do with them so I tried this. I followed the recipe except I didn’t measure the paprika, I just rubbed each pork chop individually with the spice until I felt it was coated to my liking. I also added 2 cloves of chopped garlic and sautéed the onions and garlic until caramelized. It was delicious. This is a recipe I will make again soon
I slightly changed the recipe because I didn't have beef broth. I substituted 1 tbsp soy sauce in 1 cup water for the 1 cup of beef broth. I also added 1 tsp grated garlic and extra thyme because it's my favorite. I altered the cooking time because I really wanted to cook down the onion the onion in the broth mixture. It turned out really delicious. I served this with biscuits. I wouldn't serve this with biscuits for company, but the main dish IS elegant enough for company. It's pretty earthy, so maybe it would be best as a late Fall menu item. Cheers!
this was a great recipe. my whole family loved it and i loved that it was so much more healthy than an old smothered pork chop recipe. this will be a new staple recipe in my household. thanks for the tasty recipe. :)
This was a nice recipe for a night when comfort food is on the agenda. I took the advice of other reviewers & added mushrooms to the sauce, deglazing it with 1/4 cup of white wine at the end, outstanding idea!!! I served it with smashed red potatoes & since I have an abundance, snow peas from my garden.
This recipe was easy (cupboard staples) and OK - there are a few other chop recipes I prefer, so i am not sure I would make it again. I used 4 larger chops and cooked them longer. Since my broth wasn,'t reduced sodium I omitted the salt. I sprinkled the paprika mix on both sides of the chops. Reading the reviews after making this recipe, I can see mushrooms working really well in this recipe. I served it with steamed brocoli and mashed potatoes.
Definitely a good solid recipe. I didn't find the recipe to be too salty, or too heavy on thyme. I did make a few changes as others recommended: doubled the sauce, carmelized the onions, and added 1/2 cup of white wine to deglaze the pan right before adding the rest of the broth. Quick meal and would def make again.
I doubled the sauce and added a little wine (Merlot) as well as mushrooms. The kids really enjoyed it. No problems getting them to eat their brown rice under the extra sauce.
This was amazing! Fast, easy, and my whole family (picky kids included) devoured it! Plan on making this a monthly meal, and is sure to be a hit when entertaining!
This was a little disappointing. I would make it again, but would definitely cook the onions longer. Four minutes and they weren't the melt-in-your-mouth texture I expect for smothered pork chops. I served the pork chops with rice.
Yummy! Giving it four stars only because I accidentally added too much salt, otherwise would probably get a 5 for sure. Great comfort food, and quick and easy. Will definitely try again, sans the heavy heaping of salt!
I made this recipe with less salt and more mustard, as mentioned in some other comments. I also added mushrooms, and substituted 1/4 cup of the remaining broth with white wine (add to skillet before the broth). Very nice, I'll definitely do this one again.