By 2Bleu on March 04, 2008
Photo by Bonnie G #2
Photo by Bonnie G #2
"I (Bird) adapted this recipe from a wonderful little mom/pop truck stop off I-85 in cowpens, SC called Mr. Waffle. This recipe makes very tender chops that are full of flavor. We prefer thin cut breakfast chops, but this recipe is also good using a family pack of assorted chops. A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe."
Serving Size: 1 (414 g)
Servings Per Recipe: 4
"I am always looking for new ways to make pork chops and this was a hit! I didn't have any bacon grease saved, so I chopped up three slices of bacon and fried that up for the grease. I then left the cooked bacon in with everything else while it baked. Made a nice amount of pan juices which we had over mashed potatoes. Chops were fork tender and had lots of flavor. Thanks for sharing."
"Well Bird, you've done it again. Made this pretty true to directions, used a thick cut boneless pork chop (that's what I had) and followed another reviewers suggestion and after frying the bacon cut it up and placed in the bottom of the baking dish, also cut it down to 2 for DH and me. Served with a fresh tomatoe salad, gratin potatoes and a glass of cold white wine. Great dinner and really easy to fix. What a great blend of spices."
"Yummy pork chop recipe! My husband isn't a huge pork chop fan, but he did say this was one of the better ones he's had in quite some time. It was a very easy recipe to make too! The low and slow cooking helped make it very tender...they broke in half when I tried to pick them up! Great, great, great :) Thanks so much for posting! Made for PRMR Tag."
"I fried some bacon for baked beans the other day and kept the bacon grease because I remembered seeing a recipe that used it and that sounded great. It took some searching of my brain to remember where I'd spotted it but I'm sooooo glad I took the time! LOL I was a little worried about the long cooking time but they came out nicely cooked and very tender. My chops were about 1/2 inch thick. This recipe had a lot to live up to in my mind because paprika is probably my favorite spice...but the flavor lived up to my expectations and more. I served with Recipe #102759 and they matched up very nicely. Thanks for the wonderful recipe Bird!"
"I had a problem that wasn't the recipe's fault so I'm reviewing without stars. You see, I live in the south where the battle against the pantry moths is never-ending. I opened the paprika and one flew out in my face. I had to pitch the webby, ruined stuff and find a substitute seasoning. I decided to use one tbs chili powder instead of the 2tbs paprika. I can say that the chops were beautifully browned, moist, tender, and that the recipe was in every way successful despite having to use a drastically varying substitute. I'll come back and make it again another time when I have fresh paprika and give it proper stars then."
"Delicious pork chops. Tender and juicy when cooked exactly as written. Served them with creamy mashed potatoes and steamed green beans with sauteed fresh sliced mushrooms and onions."
"Buddah was right, these are some great pork chops! I made them exactly as written. The directions were very easy to follow. I loved the 'juice/gravy' that was created by baking them for the 2 hours. Yum!"
"Nice easy comfort food. My pork chops were a little thicker, but other than that, I made as directed. Since I needed to cook some bacon to get the bacon grease, I added the bacon to some green beans that were a nice side dish for this. Thanks 2Bleu for another winner. Made for Photo Tag."
"This was good and easy to make. I followed the recipe as written, using thin center cut chops. I did use olive oil instead of vegetable oil also. I browned the chops on the stove but then put them in a pan and finished them up on the grill. They were really good and flavorful."