Sweet-and-Saucy Pork Chops (2024)

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• Made 4 servings. Glad I doubled the sauce recipe because you just want more of that sauce. Feel free to x4 the sauce, you'll be scraping it off your plates. The cooking time will increase, for 2 pounds of rib chops, I should have easily x4 the sauce. Served it with your Bon Appetit: "Ranch-Roasted Broccoli Is the Side to End All Sides". Had I served it with mash potatoes, I would suggest x4 on the sauce.

  • Anonymous

  • North Pacific Coast, California, where the giant redwood trees grow.

  • 12/19/2023

• This was excellent! I used 75% red wine vin and 25% balsamic and red onions instead of shallot because those are hard to find here and it was beautiful. Served with mashed potatoes and roasted carrots - would definitely make again.

  • A

  • Japan

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  • 8/29/2022

• This recipe is so delicious! The sauce was velvety, used a mandolin for slicing the garlic and put lots of capers. Real depth of flavor in the silky sauce. I roughly chopped boiled Yukon gold potatoes with sour cream and butter to sop up the sauce. It’s a new fav recipe!

  • Franny

  • West Orange NJ

  • 8/19/2022

• Quick and easy recipe: about 30 minutes from prep to table. Very delicious! We had some sourdough bread to soak up the sauce. I had sherry vinegar on hand and think I would have preferred that anyway; goes better with the sweetness. Will definitely make this again.

  • Anonymous

  • Los Osos, CA

  • 8/12/2022

• I took the recommendation of other people and made this with 75% red wine + 25% balsamic vinegar and it turned out great. I think 100% red wine vinegar definitely would have been too acidic. I served with served broccoli and the meal was fantastic!

  • Hilary W

  • St. Paul, MN

  • 12/17/2021

• So good!!! I put sautéed mushrooms in the sauce when the pork chops were done. Highly recommend

  • Jules

  • Washington state

  • 9/14/2021

• This is a great recipe! It always takes longer to cook the chops but other than that we follow it religiously and it comes out perfectly. Again, fabulous recipe!

  • Mari K-C

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  • Grand Rapids, MI

  • 8/2/2021

• This is the second time I made this recipe and I love it. It's very versatile. This time around, I didn't have red wine vinegar, so I substituted half dry red wine and half apple cider vinegar. I didn't have shallots, so I substituted one small onion. The dish still turned out delicious and beautiful. I served it with mashed potatoes, which were a perfect complement to the acidity of the sauce. The only change I would suggest is doubling the ingredients for the sauce. By the time the sauce reduces, you're not left with enough for 2 large pork chops.

  • Carey S.

  • Houston, TX

  • 7/16/2021

• Well, it really looks good on paper but in real life, meh. Sauce was good. Chops were bland. Lot of trouble for nothing. I'll have to keep looking for a good pork chop recipe.

  • Jackson Browne

  • Augusta, GA

  • 5/9/2021

• I loved the flavor of the rosemary in the sauce, though it was a little watery. My sauce didn't emulsify. Love that you use just one pan and a plate. My chops were thicker than 1" so I put them in the oven for a few minutes while making the sauce. Next time I'll add mushrooms to the sauce as suggested by another reviewer and I may add some cornstarch to thicken up the sauce or may use less than 1/2 c. water. Served on roughly mashed garlic potatoes with broccolini.

  • Hilo Girl

  • San Francisco, CA

  • 3/19/2021

• These were very good, but maybe my stovetop is underpowered, but it took way longer than 3 minutes for my 1” pork chops to reach 135F; in fact my sauce started to break. I had to pull them out and cook them on a sheet pan at 400F for 10 minutes for them to be safe to eat. Next time I’ll simply plan on cooking them in the oven after browning them, with them rejoining the sauce only in the last few minutes. Other than that, it’s a solid recipe.

  • Nightfall

  • Baltimore, MD

  • 2/12/2021

• Excellent dish. I added mushrooms to the mix and it worked perfectly.

  • EH

  • New York

  • 1/3/2021

• This turned out wonderfully. I only had boneless, center cut pork chops, but they were thick, so they still worked well with the recipe. The seasoning was absolutely perfect. Between the salt on the pork chops and the salt in the capers, no additional salt was needed. I only made 2 small changes - I used schmaltz instead of olive oil and chicken stock instead of water. The sauce was beautifully thick and luscious, and next time, I'll serve it with a crusty French bread to sop up the remaining sauce. This recipe will be part of my regular rotation from now on.

  • Anonymous

  • Houston, TX

  • 7/10/2020

• Can’t wait to make this. Am in a lock-down situation, so no fresh rosemary. Will try about two tsps. Dried. Hope it won’t ruin the flavour balance.Sandi k, Montreal

  • sandikramer

  • Montreal,Canada

  • 5/10/2020

• Is that 1/2 tsp of salt per chop? Or for both

  • Karen Brashears

  • Chicago

  • 2/27/2020

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