I wanted a new way to prepare thick pork chops for my family ,and this was really good. I used Lawerys season salt instead of accent, and salt. The gravy smelled a little like a marsala sauce. The meat was so tender this way, so much better than dried out broiled thick pork chops.
Very tender, and I loved the flavor from the beer although my husband found it a bit strong. I will definitely make this recipe again and plan to try some beef bouillon w/worcestershire sauce for part of the beer.
I love simple and easy and this filled the bill. I thickened the remaining sauce for a gravey and it was great over the accompanying mashed potatoes.
Great flavor and the chops were tender but the sauce was too thin for gravy. Need to add a step about thickening the sauce to make it a gravy. It was still delicious and I will probably make again, but plan to thicken the sauce at the end.
Excellent and so simple to make. I replaced the Accent with Lawry's Season salt. My whole family loved them -- no left overs! I will make these again. Thanks for the great recipe!
I made this for dinner last night and it was wonderful. Regarding the comment about thickening the sauce: when you add the beer and soup to the pan drippings if you simmer it until it is slightly reduced (about 5 minutes) before pouring it over the chops it should be nice and thick when the dish is done. The sauce was great over mashed potatoes.
I was very disappointed with this recipe, considering all the rave reviews. While I liked the flavor, the pork was dry. It was basically boiled in the oven. Not something you want to do to pork chops.
I have made this recipe twice now (first time as written except omitted Accent (MSG)). The first time I made this I also ended up with a very thin sauce as another reviewer mentioned. It had a nice beer flavor but needed some more seasonings. The second time I made this I tweaked it a bit: Seasoned pork with garlic powder and Bavarian seasoning (from The Spice House: crushed brown mustard, rosemary, garlic, sage, thyme and bay leaves) in addition to salt and pepper. Browned pork then removed to plate. In the same skillet, sauteed chopped onion (1/2 a yellow onion) and 4 minced garlic cloves until soft. I stirred in about 1 T brown sugar then added the beer (New Castle brown ale) and boiled it until reduced by about half. Once reduced, I stirred in the soup and added 1-2 T Bavarian seasoning. I then returned the pork to the skillet, covered it, and placed it in the oven for 2 hours. I ended up with a creamy, flavorful sauce. The extra baking time also allowed the pork to become more moist and tender. Yum!
This was very tasty and pretty easy to pull together. The beer taste was just a tad strong for me. I agree with the reviewer that next time I'd do maybe half beer/half broth or something. Pork chops were very tender and quite tasty though! I will definitely make it again.
I made this in the crock pot. The gravy seemed a little to sour/'vinegary', but overall, the taste was good. Thanks for sharing.