Tuscan Pork Chops

This is a signature dish at a local Italian restaurant so I have had it and loved it so much I needed to make it myself. I use thick pork chops center cut. I follow the recipe almost to the end. I top each pork chop with pesto and Asiago cheese while still in warm skillet. I serve over garlic mashed potatoes and heavily drizzle tomato balsamic vinegar caper sauce and it looks beautiful. the taste is awesome!

Way too acidic. Had to add sugar to make this palidable. Will not make this again.

The bread on the pork chops ends up being to soft... the vinegar is a little bit too much for the recipe.. the capers are just like olives very bitter and sour. Definitely would not make this recipe again... I think you should deep fry a pork chop first and make the sauce separate. After your sauce is done with less vinegar and less capers then you should add it on top as a garnish for your pork chops...

I will be making this again. I added a little basil to the flour mixture. I also fried the porks chops a little longer then it says and I simmered everything for 15 minutes instead of the 5 minutes. For side dishes I made roasted asparagus and Pasta with pesto sauce.  

This was delicious! I skipped the flour to avoid those extra carbs and it was still superb. Juicy pork chops with a fresh new flavor. Also fast. Will be adding this to the rotation.

I used balsamic vinegar and the tomatoes turned very dark brown. Also, the dredged flour mixture, after cooking the chops and putting them in with the tomato-vinegar-garlic mixture with a cover on the pan, mostly steamed or cooked right off the chops. So, my first attempt at this dish did not look anything like the highly styled photo shown, but these were fairly fast to make using common ingredients I always keep on hand, and they tasted very good.

I LOVED THIS RECIPE! I used apple cider vinegar instead of basalmic and I added a few more spice to my flour mix!! I was overall pleased. I will make this again!!

The balsamic vinegar gives the dish a tart bite and the tomatoes give it a fresh take on the pork chops.

These are simply THE.WORLD'S.BEST.PORK.CHOPS!!!! This recipe is easy and so yummy! As a single person, I like recipes that re-heat well for multiple meals, and this recipe fits the bill. This is definitely a keeper and I'll make it on a routine basis.

It takes longer to cook than the recipe indicates. I used Lemon-Pepper because I didn't know what seasoned pepper was. I can follow recipes and this one was an easy one to prepare. I used more oil to fry the pork chops than the recipe called for. The sauce was great over Mexican rice as the side dish.

I wanted to try something different so I opted to try this recipe. My boyfriend isn't a big fan of pork chops so I thought I would try something different. I followed the recipe adding a little more salt and a dash of paprika. I also didn't know what "seasoned pepper" was so I added black pepper instead. I had to keep it covered a little longer to make sure the pork chops where cooked right and it didn't look like the pictures, but all in all the dish came out great. The pork chops were cooked just right with the that balsamic tomato sauce which was just the right amount of sweet. I will definitely try this dish again. Very Delish! ****

I would give this three stars because it is a middle of the road recipe. My husband rated it a 5.5 but I will not make it again. There are several better ways to make pork chops. The breading on the chops got to soft for me while it was simmering in the tomato mixture at the end. I liked the taste of the tomatoes but I would drain out the oil after I cooked the garlic. Just nothing to right home about.