These pork chops come out tender and moist and full of flavour. They are very good served with garlic mashed potatoes.
I LOVED THIS DISH!! So did my husband, 5 year old & 2 year old. I did modify a few things. I sauteed the onions and then browned the chops in the same pan w/ the oinions still in it. Then I braised the chops w/ onions in about a cup of chicken broth for maybe 30 minutes. I removed the chops and reduced the chicken broth by about half. Then I added the tomatoes, vinegar and spices. Topped w/ feta and the house feel silent while we devoured our dinner. I am going to try this w/ chicken next time. And then make it again, and again and again!!! - 02 Jul 2005 (Review from Allrecipes USA and Canada)
My, my, my...this was sooooo good! The only thing I changed was, I used a 28oz can of diced tomatoes. I would change nothing else, it was absolutely wonderful! I lie...I did change it, I also tried it with chicken thighs...every bit as good as the pork. The feta cheese really added zip. Made it for company, they took home the recipe....made it for my married children and spouses...and both daughters have made it at home, and I only found the recipe 3 weeks ago! Just one other thing...I used white balsamic the first time (to keep the colour more pleasing), was very good, however, it had just a little more spunk with the dark version. For those of you who find pork chops too dry, try pork shoulder steak...I rarely use chops and find the pork steak is always more moist and flavourful. - 11 Feb 2006 (Review from Allrecipes USA and Canada)
OMG! This was fantastic! I did use fresh basil and the only other change I made was that I browned the pork chops on both sides first and put them in the oven until they reached 140 degrees. In the meantime, I continued on with the recipe. Wow! I will make this again...and again...again! - 22 Sep 2006 (Review from Allrecipes USA and Canada)