Review - Pork Chops in Mustard Sauce, 4/01

[Danielle]

I made these last night, and they were OK. The mustard sauce was pretty liquidy and was very sweet from the honey. The chops didn't get very tender. I prefer other recipes, so I don't think it will be a repeater.

[Nutmeg]

I agree with Danielle. We made this the other night and it was just so-so. I was surprised by how tough the pork chops got and assumed we had just overcooked them. Still, it was an easy and satisfying meal that we could make with things we already had in the kitchen, and that's always a plus.

[Linda in MO]

Oh no! This was one of the few recipes that looked really good to me. Any tips on how to make it better?

[ElinorC]

I agree with the above reviews. We thought the sauce was too sweet and otherwise had little taste. I don't know whether the chops were cooked too long or not long enough but they weren't very tender. Not a repeater for us.

[Hoosier65]

I still planning on fixing this for dinner tonight. I had already been to the store before reading this post. http://www.cookinglight.com/bbs/eek.gif Hope it's worth it.Maybe I'll try to kick it up a notch.

[Hoosier65]

Although we liked the flavor of these chops I probably won't make them again. There was a lot of sauce but it was too runny for me, I was hoping for more of a glaze. I did cook them longer than the recipe called for and put a lid on it for about 15 minutes and they came out pretty tender. We gave it a 6.
Also had the Chedder Mashed Potatoesand they were good. I would make them again. I usually make mashed from scratch but these surprised me at how good they were. Couldn't find the Alouett spreadable cheese so just used plain cream cheese and added parsley and garlic salt. For dessert we had the Blueberry TurnoversWe rated them an 8. They weren't too sweet and not a lot of trouble to make. I would like to try the crust again using different fillings. It only made four and we ate them in one sitting. I don't think they would be very good this next day.

[Peggy]

I would be remiss if I didn't post an opposing opinion of this recipe. I had this on the menu for tonight and was a little afraid to proceed because of the lack-luster reviews. But, I had all of the ingredients on hand and decided to take a chance.

Believe it or not, I thought they were great!! Obviously, I am in the minority but this household will definately make them again. The prep time was very short and dinner was on the table in no time at all. I must admit to making a few adjustments though. First of all, I used boneless, sirloin pork chops and the finished product was very tender. I also used a very dry, Sauvignon Blanc for the wine and didn't feel the sauce was sweet at all. Perhaps those that thought it was too sweet used a sweeter wine???? http://www.cookinglight.com/bbs/confused.gif With 1 1/2 cups of wine in the sauce, a sweeter wine could make a BIG difference in the final flavor. Lastly, I took note of the "runny" sauce comments and added some cornstarch at the end to make it aliitle thicker. I was very pleased with the end result...Delicious in my book! http://www.cookinglight.com/bbs/biggrin.gif

Peggy

[SallyJ]

I haven't made this but I almost always use a small amount of meat tenderizer on pork chops when I cook them. I have had tough pork chops too many times and have found that just a little meat tenderizer makes a big difference, no matter how you're cooking them.

[browneye]

We made these tonight and I wish I had read the reviews before I made them. I agree with the above, the sauce was too sweet, watery, bland, and the pork chops were tough. The potatoes were good, however.
This will not be a repeater for us. http://www.cookinglight.com/bbs/frown.gif

[SusanL]

Peggy, the two of us stand alone.
We loved it and used a dry white wine, more mustard, and cornstach at the end. For us, it was a really quick meal that I can count on when in a pinch. Also I used bone-in center cut pork chops, I find that they are less prone to drying out-did I read that somewhere or did I make that up? I didn't really time them, just thought they looked done and when I pressed on them, they were firm. Any others posting about this recipe?

[Peggy]

SusanL,

I'm so glad I'm not the only one that liked these!! I was beginning to think our success was all in my head. http://www.cookinglight.com/bbs/eek.gif They came out wonderful using the sirloin, boneless pork chops, the dry white wine and the cornstarch at the end. The leftovers were great the next day also. It is so funny how everyone has such different experiences with the same recipe!

Peggy

[SusanL]

Peggy, you had leftovers? I am jealous. http://www.cookinglight.com/bbs/biggrin.gif
Definite repeater for us, too! Goes on the rotation, will have to try the sirloin boneless cut, thanks for the tip!

[Karen M]

We made these for dinner last night and loved them. Next time, I will cut down on the amount of honey (it was a little too sweet). We also added cornstarch at the end to thicken the sauce.

[Donna P]

I had no problem at all with the sauce, it came out very thick, glazey, and dark - I just cooked it until the honey caramelized. You start with over two cups of liquid and it says to reduce it down to 3/4 cup. I just kept cooking it until I got the color that was in the picture. I used boneless loin and it was very fork-tender.

[Marcie]

We loved this recipe, too, but I think my improvement was to add 1/2 tsp of thyme. Also, I only had 1/2 cup of white wine in the house so made up the difference with chicken broth. All of us, including the 3 year old, thought this was a terrific dish.