I made this recipe for my husband tonight for dinner. He loves pork, especially bacon, so I thought this would be a winner. I followed the recipe exactly as written. The verdict... he said it was
I made this recipe for dinner guests, and is was enjoyed very much. I did have to make a slight alteration. I needed to use up a pork loin, so I browned that in the pan, and doubled the gravy. I kept rotating it thru-out the simmering time (about 45 mins). It cooked just fine. I let the pork loin rest and made the thickener (doubled, of course) to add to the sauce. To me, the "gravy" turned out kind of bland, even with the bacon in it. I sliced the pork medallions and served the gravy with them and served them with Baked Potatoes With Bacon from 3 Guys Cuban Recipes. I thick next time I may try using a mushroom gravy sauce to simmer them in. I love your technique, and will make this again with pork chops or again with a pork loin, but I will try to make more of a creamy gravy. Thank you for posting. (Made for Name That Ingredient tag).
These were very flavorful, just wished I had more time to simmer them so they turned out more tender. The only change I made was to add a little kitchen bouquet to darken the sauce (and it came out a little fast, hence the REALLY dark gravy). Made for Name that Ingredient Tag.
This is so amazing. I used country bacon ends which were cooked until crisp. Followed the recipe and had deliciously tender chops. The chops and gravy were served on top of steamed brown rice with fresh summer squash on the side. A recipe that I am sure I will repeat again.
Fabulous recipe! Used precooked packaged real bacon bits and pork loin chops. Also added cremini mushrooms to sauteed onions. Did not add cornstarch or water. Heated apricot preserves and added over chops then topped w/bacon/onion/mushroom mixture. EXCELLENT!
I needed a quick recipe for dinner...guests were coming and no menu planned. I found this recipe and thought it sounded easy, quick and delicious and boy was I right. My guests were still thanking me when they were going out the door! I pretty much followed the recipe except I did not add bacon back and since I had 6 boneless chops I increased the water and let simmer for about 45 minutes while the rest of my meal came together. I also used flour instead of cornstarch just because it was handier. I am so sorry I didn't take a picture because the presentation was beautiful, but most important it was delicious! Needless to say there were no leftovers!
This was a total hit! My husband made sure there were no leftovers!
Followed the recipe as stated, very good flavor, gravy was excellent - simmered the chops for about 40 minutes, they didn't get as tender as my DH and I prefer, more than likely the chop wasn't as good as could be. Will definitely be using this recipe again, very simple to prepare and as I said before the gravy was excellent. Thank you Jeff for posting.
not bad..i used maple bacon, but the "gravy" seemed like leftover bacon grease with flour, which it basically was, was kinda let down by that..but the porkchops came out SSOOOO tender, very good..i let them simmer for about 20 mins and they were the softest porkchops i've ever had...will try and work on gravy again..thx
Great for a quick recipe. lots of butter and fat though. I may just pass on the gravy next time. Plus I was a little disappointed that the bacon lost it's crispness--I'd need to save that for the last ingredient to add back to the dish.