By Tebo on March 04, 2002
Photo by Derf
Photo by Derf
"As the name indicates, fix a sauce from ingredients in your fridge. You can make a luscious gravy from your fridge. Prepare ahead of time and cook when needed. A 1 inch chop is like a "mini" roast you can carve when cooked. Served with asparagus and a baked potato and dinner is done."
Serving Size: 1 (291 g)
Servings Per Recipe: 4
"I was looking for a quick & easy pork chop recipe. I doubled the sauce recipe and added a dash of Italian seasoning. I served over rice and the results were delicious!"
"This was such a great last min meal - It got the highest rating from my teens ~ They loved it and licked the plate clean!!!! Thanks!!!!"
"I can see the appeal of this; however, my husband absolutely hated it and I didn't like it much myself. Amazingly too . . this is one recipe that I didn't even change . . . I followed the recipe!"
"My husband really loves horseradish, but I never thought of using it with pork chops. He liked this recipe. The only change I made was that I doubled the sour cream and wine, because I had 4 chops. Worked out well."
"As usual with your recipes Tebo, we really enjoyed these chops!! I followed it except I added 1/2 cup of applesauce I needed to use up. It worked out lovely and seemed to compliment the horseradish and mustard (which we love). This one will be going in the hard copy for future use, thanks for sharing."
"These were good! I think the onions and garlic needs to cook a little bit longer though. Mine never did get real tender even after making in the oven. There also seemed to be a little too much onion for my taste. I love onions but I think I will use less next time and cook them in the oil a litle bit longer. I mixed the sauce ingredients together before pouring over the chops so that they would be evenly mixed. I used 2 pork blade steaks which came out nice and tender. I had thus with a baked potato. Thanks for a good recipe. "
"This was the recipe I chose when I defrosted some pork loin chops, but hadn't yet gone to the grocery store. I had four chops, so I "kind of" doubled the ingredients. For the sauce I used the onion and garlic, 1 cup sour cream, 4 tblsp. mild grainy mustard, decreased the horseradish to only 1 tblsp. (I am not fond of too much horseradish), 1/3 cup ranch dressing, and 1/3 cup chicken broth (no wine :( ) I followed the procedure exactly. The sauce was a bit "broken" at the end of the cooking, but a quick whisking fixed it. The sauce was nice and tangy; almost lemony, and the chops were lovely and tender. I served them sliced with some of the sauce over buttered egg noodles with a side of squash. These also reheated very well. Great dish!"