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I love the taste of the Balsamic vinegar and the Worcestershire sauce. I did need to add a total of about 4 tablespoons of cornstarch to thicken the juices up in the end. Your note was correct; I used my new crockpot and should have turned it to high after 4 hours. Thanks for another of your winning pork chop recipes!

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Charlotte J January 29, 2003

First and foremost, THANK YOU for the mention in the description. I am honored! That was part of the reason I HAD to try this recipe! This dish accentuates the flavor of the balsamic vinegar very well. Overall, the flavor is good and it has a hint of spice to it. The only downfall was that I think the spicy flavor could be attributed to the fact that it was very acidic. Maybe if the sugar was increased just a tad? Not enough to make it sweet but enough to cut a little more of the acid? Anyway, I enjoyed my dinner and that is what counts! Thanks again!

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Malriah March 11, 2003

i finished this in the oven since i didn't put it in the crock pot soon enough to cook the whole time so that may be why the pork chops tasted boiled and dry. the sauce was good though.

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Chef Chertosses pots & pans November 28, 2008

I only used half the worchestershire sauce, and it was still much too prominent in the finished dish. Either that, or it was the vinegar. I'm sure it's a matter of taste, and others might enjoy it. The pork chops were tender and flavorful.

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dianegrapegrower September 09, 2007
Balsamic Garlic Crock Pot Pork Chops