By chef blade on June 30, 2002
Photo by Kay Demonbren
Photo by Kay Demonbren
"The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again."
Serving Size: 1 (582 g)
Servings Per Recipe: 2
"This was really delicious and so easy! Perfect for an after work dinner. I used cherry tomatoes which were a bit sweeter!"
"This recipe has good points and not so good points. The sauce was very good however a little to sharp tasting. I know it's because of the balsamic vinegar so next time I will simmer it a little longer. I followed the recipe to the tee with the searing but it didn't work very well. The 6 mins wasn't long enough (it was still pink) and to cook it a little longer just made it tough. I was thinking to tweak it a little and sear it a couple mins while sauteeing the veggies in another pan then combining all the ingredients and simmering for maybe 20 mins. That way the balsamic vinegar will reduce and the chops won't be so tough. We'll see how it comes out the next time."
"Sorry, we didn't like this at all. We didn't think the flavors blended well together and I am a adventuresome cook. I will not make this again because I can't imagine how I could improve it."
"We all love this recipe. Fantastic flavour. I wouldn't change a thing."
"I liked the hint of mustard with the tangy sauce. Very good recipe. Easy to make and very flavorful."
"If I could give you more stars I would. I just used a can of Diced tomatoes drained and it was delicous! Thank again. P.S. My husband couldn't stop talking about the pork chops. He LOVED them!"
"Wonderful and tasty,followed recipe exactly the chops were perfect!Will make often,thanks Linda."
"I have a big problem with this dish. Not enough sauce! Seriously, the sauce poured over the tops of these chops was just awesome. I left off the tomato. Tragedy befell my tomato, so I didn't have one to put in. Oh the smell as this was cooking. The balsamic vinegar was the perfect addition to the sauce. The meal was not at all tangy as you may think. Everything just melded into a beautifully delicious dish. I used bone-in chops this time, which caused me to have to slow down the eating process to cut around the bone. I will use boneless next time to avoid that. I served these with grilled asparagus. I will most definitely make these again. Thanks! :)"
"These were quite tasty. As the recipe doesn't indicate whether to use bone-in or boneless chops, I used bone-in. Maybe next time I'll try the boneless. Thanks!"
"Excellent! My husband and I felt like we were dining in a fine restaurant when we enjoyed your recipe. And so easy too! Sublime!"
"Excellent chops! I added a bit of garlic, but other than that, followed the recipe. I love the flavor from the dijon. I served these with garlic mashed potatoes and we all enjoyed this very much. Thanks for posting!"
"These are so absolutely wonderful! Since you tinkered with Wolfgang's recipe, I took the liberty of substituting chicken breasts. Goodness, they are delicious! The tangy, crunchy crust is set off perfectly by the sweetness of the balsamic vingegar in the sauce. We are them with some spinach sauteed & tossed with some roasted garlic. Heavenly!"