Easy to make. The mustard/dressing sauce was very good-just not enough of it. I will make more sauce next time. Definitely will make again.
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Very yummy and easy to make. I added more of the mustard/salad dressing mixture, but still came up short. Great with mashed or new potatoes. Definitely a keeper!
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Very simple to make with not many ingredients needed. The mustard and italian dressing made a nice dressing. Tasty!
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Thank you, thank you, thank you for posting this recipe. It was so delicious. It was easy and quick. I need full flavored recipes to combat the boredom of a low carb diet. I did make more mustard sauce ( I doubled it.) I had zesty Italian dressing so that is what I used. My pork chops did not fit well in my pan so after browning the chops, I removed them to a 350 degree oven and then sauteed the onions and made the sauce. As soon as the onions were softened I pulled the chops out and sauced each chop liberally and topped with the onions. I covered the pan and put back in the oven to finish for about 30 minutes as I would be reheating the next day for our main meal. The chops were tender and moist. I served this with a Cesar salad. Hubby loved it and wanted another chop.
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Yummmm! This recipe was so good! Since I don't use oil sprays when I cook, I actually cooked three pieces of bacon and used the fat left in the pan to brown the chops. I also added some mushrooms with the onions. The pork chops came out so tender and juicy. I will definitely be making this again. :)
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Thought the Dijon/Italian Dressing combination was bad. Made the mix, tasted it and threw it away.
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Yummy! I used boneless chops, and grainy dijon mustard, next time I would definately make more sauce. Very tasty and very easy.
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Very easy! We seasoned chops with season salt and omitted the onions b/c I don't care for them. Next time, I will probably double the sauce and add some corn starch to make it more of a gravy. Thanks for posting!
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Delicious - and so easy to make! I used boneless chops that were a little thicker than called for so I increased the cooking time just a bit. The meat was moist and tender with wonderful flavor. Thanks for sharing your recipe!
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Awesome Flavor ! I will make this again and again and again ... lol
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I thought this was really good. Just wanted something different and this had a very nice flavor. The dijon was a very nice taste with the dressing. I had put on a little seasoning salt when the chop was browning. I also had put the onions in the pan at the same time as the chop. Didnt even take 15 minutes to cook. Great dish that is fast and delicious for during the week. Thanks for sharing Barefoot.
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I really liked this! It had a really good flavor. I didn't want to add any salt, but it was missing something so I added about a tablespoon of soy sauce and it really added a good flavor to it. I didn't have Italian dressing so I used Wishbone Ramano basil vinigrette. So good! I caught myself spooning the left over sauce straight into my mouth. Yums!
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This was excellent! All I did was halve the recipe, as I was using large pork chops. Just a suggestion: you might want to specify how the onions should be chopped (I did half rings, and they sopped up the mustard excellently). Definitely a keeper. Thanks so much!
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Great recipe! Made with dijon glazed carrots and garlic roasted potatoes. Quick and easy weeknight meal that everyone loved. Thanks for posting!
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This sauce is simple and amazing! I did double the amount of everything in the sauce. Served it with mashed potatoes and the sauce was great on those also! Also served the easy canned green beans (Easy Canned Green Beans) with! Mmmmm.... thanks for posting! Also this sauce is simply delicious over Chicken!
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DH liked this and said it was pleasantly sweet. I had pork chops in the freezer, and liked that I did not have to go out and get additional ingredients to make this. Yields a nice amount of sauce, so be sure to make some potatoes (we did boiled red taters) or bread to soak up some of the goodness.
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Everyone liked this! I made a few minor changes I should mention. I used a larger skillet that was able to hold all the chops at one time. Before browning the chops, I sprinkled them with season salt. Cooked the onions with some minced garlic and fresh sliced mushrooms longer than 3 minutes and I had to add water which made a nice gravy. I put the chops back in the pan on top of the onions and brushed them on both sides with the mustard mixture and sprinkled with a little less black pepper and let it simmer for a while. Thank you!
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these were good, but didn't have to pizazz in taste that I thought they were. I agree that there needs to be more of the mustard/salad mixture. I love the dijon taste so I will try this again but next time adding more dijon.
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Let's see, what's better about this recipe.....is it the easy prep or the great taste?? Since we had it two nights in a row, I guess it's the great taste. The wrinkle we added is to broil the chops and used olive oil to start the onions. But either way this one is a definite must try!
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