1 Block Beef Buillon How Much
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eleven/30/2007
I needed a recipe that could cook on information technology's ain while I was at course. I tweaked this a bit and WOW! It'south very easy and super delicious. I used boneless pork loin. Browned in skillet. Layered the ingredients equally instructed in a casserole dish. Deglazed skillet with beef broth and poured over potatoes and onions. Placed in a 300° oven for 2 hours covered with foil. The meat was fork tender and the sauce was to die for. Thank you for sharing.
eleven/xiv/2007
OK, I saw this recipe this morning time, thought nearly it all day and came habitation and fabricated it. And it managed to live upward to all that expectation! A couple of footling tweaks and a twist: I coated the chops in cornstarch (as I'grand gluten-gratis), browned them, moved them aside and then sauted the onions. And so I left the onions on the BOTTOM, put the chops back on, then the potatoes, which I sliced with a mandoline, then they were overnice and thin. The whole thing was just delicious, a perfect tardily fall hearty dish. Going right into heavy rotation. Thanks for it!
ten/31/2007
VERY, very good!! The olfactory property coming from my kitchen was then wonderful that I could inappreciably await to eat and I was not disappointed. I am always looking for new ways to make pork chops and am so glad I came beyond this recipe. I did a couple of things differently but overall followed the recipe as is. I used new red potatoes because that's what I had on manus. Next I sauteed the onions and mixed them with the potatoes for layering. I added paprika, garlic powder and salt/pepper to the flour and lastly I simply used 2 boullion cubes as several others said it was too salty with three. It was perfect with just 2 so I will go along to gear up it this way. Thanks for a delicious, easy, one-skillet repast!
01/xviii/2007
This was adequately easy to brand and quite tasty. I'm giving a iv star just because I had to alter it. I only put one onion because two merely seemed overpowering. I fried the pork chops, removed, added a bit of butter, then browned the onions slightly. I did the residuum of the recipe equally stated, just I did not put whatever salt and I replaced the beef granules past 1/two salt beef concentrate. It was not salty at all and even my children liked it. My 7 twelvemonth old who hates potatoes, liked the potates this way. Oh, and by the way, I used ruby potatoes, sliced with the pare on to get some actress vitamins! Thanks for the recipe, we'll be doing this one again!
05/08/2003
this is simple and succulent. I use less boullion (2 cups) and bake in a 350 degree oven for 1 hour (pan covered.
03/09/2011
Outstanding! No changes fabricated.(can't rate a recipe if you change it..can you!)
02/10/2005
This recipe was FABULOUS. Real stick to your ribs comfort food. I did a few things different, I merely used one onion (information technology was pretty big) and sauteed it in a little butter showtime for flavor. I also opted to bake it in the oven, my pan didn't have a lid and so I covered it with foil, baked for about 1/ii hour then baked uncovered for another 10-fifteen minutes. Definitely something I will brand again, information technology was simple and easy. I will probably add some spices next time to play around.
09/20/2006
My husband and I loved this. The potatoes were so creamy, and the pork chops were awesome. I added tarragon, thyme, oregano and garlic powder. It was a little salty, so next time I wont add together any additonal salt. And make sure that you lot're using a very big skillet with a good fitting lid. My skillet was too small, so the grease that spattered onto the stove started a minor fire the side by side day when I used that burner;) This is definitely a keeper though!
07/23/2011
Oh. My. God. This is fantastic. I made this for date nighttime, and one of the nicest things is, afterward the 40 minutes of cooking I turned off the stove and it sat for thirty minutes no problem. Chops were tender, fabricated a squeamish gravy, potatoes were perfectly seasoned and creamy. I was in a hurry and forgot the lemon juice in the burgoo, and information technology apparently didn't take anything away from information technology. Huge hit, easy to make, and yous don't have to rush to serve information technology when information technology'southward done. I had no issues with saltiness and I used the full amount called for. The type of bouillon I use is called "better than bouillon" paste, has no MSG, and is mostly only equally salty as regular cubes. I used the cheapest os-in pork chops available, and unpeeled red skinned potatoes.
01/24/2012
I cooked this in an electric skillet, making 6 chops. I had to brand about six times the potatoes(yukons are tiny) to fill the pan. On 1 side I fabricated equally instructed. The other side I flipped the ingredients, putting the onions & potatoes on the bottom. Here's the deal. The flour leaves a mushy blanket on thbe chops no affair what you do. Kind of a plough off. Whatever is on the bottom of the pan gets ALL of the flavor. The potatoes on the lesser were especially awesome but on tiptop, just blah. I actually threw out the chops that were on top. They were....not skillful. I would not make it again only I would perchance just cook potatoes this way. They were actually a hitting(those that were on the bottom).
11/14/2007
I served this about 6 months agone and continue to fix it every two weeks or so. I unremarkably add together some "Garlic Plus" for a actress flavor.
05/07/2003
Pretty good. I skipped the flour part and sprinkled some onion/garlic powder when I added the potatoes. In fact, these were done quicker than stated in the recipe just who can complain nearly that? Thanks!
05/xx/2002
This was a really good and easy dish. It did turn out a little salty though (I left out the onions because they don't agree with my husband and that might make a divergence.) The broth turns into its own gravy. I'll definitely make again provided that I can find a away to brand it less salty.
11/02/2011
I had every intention of following this recipe exactly just kept thinking of things to add....I'g glad I did. I browned my chops in oil and so set them aside. Sautéed my onions in the aforementioned pan. I layered onions, chops, Parmesan, potatoes and more Parmesan. I heated 1 ane/4 loving cup beefiness broth (instead of the burgoo) in the aforementioned pan and added a xvi oz carton foam of mushroom soup, heated and blended these together then poured over everything else. Sprinkled a fleck more Parmesan , covered with foil and baked in a 350 degree oven 1 hour. Uncovered and broiled another 15 minutes. Oh and I left the lemon juice out and used common salt, pepper and garlic powder in the flour. Absolutely delicious! The mushroom soup added creaminess and some other layer of flavor.
03/29/2011
delicious!!! takes some prep fourth dimension but then you merely let it melt..floured the pork chops with flour, thyme, garlic pulverization, black pepper, tarragon, and paprika...browned them in oil olive in skillet..put them on a bed of onions in 13*9 pan, put two beefiness bullion cubes, i cup of h2o and lemon juices in skillet and cooked while getting pork bits off...grated parmesan on pork and poured juice on top...put sliced potatoes on summit of that and grated parmesan and black pepper and cooked at 350* for an hr covered
01/23/2007
yummmmmmm! I used beef broth (1cup) instead of bouillon, and served with asparagus. Nifty supper!
12/22/2007
This dish was absolutely fantastic -- like making pork roast (a family unit favorite) in a skillet. The chops turned out so tender and flavorful, and the onions cooked down into a yummy, caramelized sauce. Like many reviewers, I precooked the potatoes slightly (whole in the microwave for 2 minutes) and sauteed the onions in the fat remaining later on browning the chops. I left the onions on the bottom, replaced the meat, so layered the potatoes on pinnacle. I also left out the extra salt -- the boullion was salty enough. For our family of iv hearty eaters, I used half-dozen potatoes and four chops and every speck of information technology was gone!
07/08/2011
Nearly moist and tender chops I've had in a while. I halved the chops, potatoes, and onion, but kept all the other ingredients the same (I did cut the salt and simply utilize 2 bullion cubes, which was perfect saltiness). This is my get to recipe for chops from at present on, yous volition not regret using it.
05/28/2008
Co-ordinate to my married man, this is a potent 4 star recipe, I say it's a weak four. I did make some minor changes though. I browned the chops on the stove as stated, simply put garlic pulverization, white pepper, seasoning salt and garlic table salt in the flour mixture in a ziploc purse and shook the chops up in that then browned in the oil. I used three very large boneless sirloin chops from Costco but doubled the sauce amounts except for the onion. Instead of simmering on the stove, I put everything in a casserole dish layering except again I switched information technology up. outset I put the onion in, and then the chops with the cheese, and then the potatoes sliced very thin with my mandolin, more cheese and then the boullion mixture. Covered with foil and baked at 350 for about an hour. The over all flavor I idea, was a tad bland, but the chops were super tender and the potatoes were done, that's always a plus! Next time I'm thinking more spice for more than flavor and some sliced carrots would be great just with a fleck of tweaking, this will be a v star I hope. Served with basic frozen peas which went well with it.
02/22/2012
Fantabulous! I tin't wait to make this over again. It was a bit salty, so next time I will apply beef broth instead of boullion. Add together: I've fabricated this several times again using beefiness broth instead of boullion and it is the way to go. You just need to add a little scrap of common salt to give information technology some flavor.
08/09/2011
Very tasty. Equally another reviewer suggested, brown the pork shops first then remove from pan. Saute the sliced onion and about 3 minced garlic cloves for 5 minutes. When softened add the sliced potatoes. I also added 2 sliced carrots to add a little color plus four minor sliced frying pepper (the long low-cal light-green ones) for additional flavour. Topped with the pork chops and let simmer till everything was tender. Any remaining flour was added final to thicken the gravy.
10/26/2006
Delicious! Changed it slightly by carmelizing the onions and my husband said that was the best part! Easy to make, you but have to have the fourth dimension to let it cook.
01/20/2004
I used cake parmesan cheese. At the stop of one hour information technology was very watery so I whisked 1 tablespoon flour into 1/three loving cup sour cream and pushed potatoes etc to the side and whisked into simmering liquid -perfect sauce, I as well skipped the browning ( I used 1" chops) but did add onion and garlic powder the beef bouillion I used was "seasoned" and so it added flavor - from the description I could be a little bland
04/28/2003
I made this dish once and fell in love with it. I've passed the recipe onto many friends, all who loved it but as much as me. It's easy and delicious, one of my new favorites.
07/25/2008
Merely said, absolutely delicious. The pork chops were sooo moist and all the flavors blended and so well together. I added some mushrooms for some additional flavor. My married man said don't modify a affair. Thank you for Sharing
07/11/2002
This recipe is a keeper. My family enjoyed the taste and the tenderness of the pork chops. During the final 10 minutes of cooking, I placed the potatoes on the lesser of the skillet to brown.
04/20/2011
I accept made this recipe many times. The outset fourth dimension every bit written, then with some changes. I mix Montreal Steak Seasoning with the flour to glaze the pork chops; brownish the pork chops, remove from pan and saute the onions and minced garlic. Add the pork chops on top of the onions, add together the Parmesan, add the potatoes on top of the pork chops, add more than Parmesan and pour lemon juice mixture (sometimes I use craven burgoo) over all. When potatoes are soft, I remove potatoes and pork chops and add together a slurry of corn starch and water to thicken the sauce. When it has thickened, I add dorsum the pork chops and potatoes. I do not add any table salt to this dish. There is plenty with the bouillon and the cheese.
09/22/2007
I fabricated this final night & my hubby is still raving aboud it! I sauted my onions starting time in a tbsp of butter then removed from pan. Added onion powder, garlic powder and fresh ground pepper to the flour. Others have said this turned out oo salty. I used reduced sodium beef cubes and the salt called for and it was perfect! The Yukon Gold potatoes are perfect for this dish! We will make this often!
02/22/2009
This recipe is perfect for everyday cooking. I browned the onions in butter for a few minutes and only used 2 bouillon. Apply enough oil to barely comprehend the pan when frying each side. Amazing how simple this recipe is, however and so much flavor! It was ameliorate than a 4 but not quite a 5, IMO. Keep tight chapeau on pan and lowest setting for heat. 35-40 miunutes is perfect cook fourth dimension. Will definitely make this again!
06/04/2007
Awesome trying with chicken this time. i sauteed onions offset then cooked pork used half chickenm and half beef boulion made a trivial actress sauce added garlic salt flavor table salt and emerils seasonings which is pepper paprika and some other stuff after assemble added a niggling butter on acme of potatoes too used idaho potatoes kleft skin on ,but cooked whole in microwave for 2 min before sliceing
01/14/2011
I did tweek this recipe a bit to make information technology similar to an oven baked pork chop recipe I sometimes apply. I added 2 tsp. rubbed sage to the flour, along with salt & pepper to taste. I did NOT add together salt to the cheese, it'south salty enough! I also used only ii builion cubes - one beef and one chicken. After browning the chops I sprinkled them with a little lemon zest, and so the cheese. I used 4 potatoes and one large onion, layering every bit stated. Information technology turned out great, very flavorful and easy.
x/16/2007
A hit with my family unit! I actually used 6 thin pork chops with this recipe. I seasoned the pork chops with table salt and pepper before I floured them and added a little more h2o to the beefiness burgoo mixture so that it wouldn't go too salty. Wasn't sure about the lemon, so I left it out. Turned out awesome. Really like shooting fish in a barrel that even my cullinary challenged husband can brand it! I'd definitely make information technology again.
07/21/2008
This was so practiced! At beginning I was worried about the lemon juice but in the end it gave the pork an awsome little kick! I will be making this a lot!
12/08/2011
I accept been making something similar to this for years, using canned soup, only take been looking for a version that doesn't employ the soup - this is very close. I must have had very juicy onions, considering the sauce was very thin. I also was able to taste the lemon juice, so side by side time will only use half of what is chosen for. Similar others, I finished this in the oven (we are remodeling and I knew I would non accept access to the cooktop later in the day - so browned the pork chops and assembled everything in a big covered casserole dish, and refrigerated until time to pop it in the oven). If I tin effigy out a fashion to thicken the sauce a bit, I would rate this a 5.
04/22/2009
I make this all the time & have passed the recipe on many times. The only things I practice differently are: flavor the flour with garlic or onion pulverization; fry the chops until they are a golden brown & put the onions on the bottom of the skillet, nether the chops, they get actually carmelized. This is my favorite mode to take pork chops! If I could give ten stars, I would!
09/02/2010
Maybe I did something incorrect?? iii/4 cup of water didn't seem to be enough to fifty-fifty cover the bottom of the pan so I did add a picayune more.... my cease issue was pork chops covered in a mushy coating. And the potatoes weren't tasty either, co-ordinate to my whole family. Sorry, it didn't work for me. :(
07/28/2009
Good recipe! Easy, simple, yummy! I would follow what others take said and employ less table salt.. or even leave information technology out side by side fourth dimension. Too, I did melt my potatoes for a bit in a separate skillet while the chops were browning.. however.. I recall next time I won't do that.. They turned out a lilliputian too tender... but they were still quite tasty!
07/26/2010
This was fabulous. I followed the instructions exactly the first time I made information technology. The 2nd fourth dimension my skillet was busy, so I popped it in the oven (covered). Big mistake. No carmalization. Information technology just stewed. So don't do that.
04/19/2012
I followed the recipe straight. …except when I added an extra half cup of water (gave more gravy in the cease) I'k typically a really bad cook but this turned out pretty crawly! Def simply apply ii bullion cubes, though. It wasn't overly salty only, could've done with just a bit less. This has officially made it to the dinner rotation!
07/23/2008
Sounds yummy, I am going to try it this evening but going to add a green pepper to it because I just similar the combination of gr peppers,onoins, and potatoes.
04/03/2007
I have to say this is by far the all-time way to cook pork chops! I do not modify a thing when I make this recipe, information technology is perfect only as it is. The season is wonderful and I make this dish at least once a week now.
12/29/2005
I thought that this was groovy. Very succulent. My married man and I enjoyed information technology very much on a cold winter nighttime, and so easy. I too modified it a little by calculation some garlic powder to the flour and added carrots into the skillet!
03/30/2009
This was a very good and like shooting fish in a barrel recipe to make. I did layer everything in a casserole dish, deglaze the pan using the beef broth and draining excess grease off. Poured over top and baked 325. for an hour. Was very good. I will brand again. Thank you for sharing.
ten/xiii/2009
Apologies but this was average at best. The pork was not tender and the flavor was bland. It did odor proficient, but volition non be making again.
02/27/2011
This dish was very practiced. Its a quick and easy recipe to make for dinner. Yet I accept to agree with other reviewers that the pork was bit also salty, even if you omit the table salt from the Parmesan cheese mixture. I used chicken burgoo considering I didn't have beef simply I don't know if that makes a difference. In the futurity, I plan to supersede it with low-sodium bouillon. Other than that, thumbs upwardly on this one!
01/eighteen/2010
I add the pepper (no common salt) to the flour mixture, and then simply employ the parm on the layers. My very picky husband hates cheese (!) so I go light on the parm on his chop and he really enjoys this dish. I do add about 1/4 teaspoon stale rosemary to the flour too for a nice subtle dash o' fancy.
05/14/2012
Actually easy, and delicious! I made it exactly as it reads, just I used vegetable goop instead of beef. I don't recall it made a difference. Information technology was great! Definite keeper.
07/06/2008
Absolutely 5 stars! I like to fix new recipes so I seldom gear up the same one more once.... this is ane that I will set up often 'cause it'due south REALLY good!! Y'all don't need a knife to cut the meat, information technology just pulls apart with your fork and it's really moist... and the potatoes and onions are peachy!
ten/31/2012
I wanted an easy recipe for pork chops and this was it. I wasn't certain how the taste would be since there are hardly any seasoning in the recipe but made as directed anyway. I did use simply one onion though since information technology looked similar a ton one time it was sliced. It was very adept and the pork was so tender! My husband and son loved it, and between the three of united states, this meal was all eaten with no leftovers at all!
x/12/2008
This is a expert, piece of cake, tasty staple. We idea the potatoes were especially delicious (I for one, couldn't become enough!). I did cutting down on the onions and used just one onion instead of two, which was still more enough. Will make again!
07/xiii/2011
My beau and I really liked this dish. Information technology is very easy to brand in one case everything is in the skillet...basically, you lot leave it alone for xl minutes, so that is super like shooting fish in a barrel. I might use a little less oil next fourth dimension because information technology kind of makes the potatoes a petty greasy.
01/13/2012
Nosotros just got washed eating this meal. I was concerned nigh the parmesan cheese, and was a little worried that the amount of bouillon was also much for the amt of water, and so I used 2 instead. Also, I didn't have any onions, so I used some onion pulverisation. I gave it four stars based on the recipe as written, I think having onions would take been much better, and I really should take added all the bouillon. The chops turned out tender with a very tasty, crispy lesser. The potatoes were evenly cooked and the sauce wasn't overpowering. Once you have everything put together in the pan, put the lid on, don't stir or plow information technology. Will definitely make this over again... this fourth dimension following the recipe exactly equally written... once I get some onions. ;)
eleven/16/2009
Loved this recipe! I made a few variations which I think made the repast. I used minor gilt potatoes (they are creamier and have a slight sugariness to them,) a couple handfuls. I sauteed onions along with a few shallots which made information technology so flavorful! I also used chicken stock instead of beefiness bullion to reduce the sodium content. It was delicious!
12/14/2010
This is a quick and excellent recipe. I like to use butter instead of oil to brown the chops, actress Parmesan cheese, and chicken broth instead of beef goop. Yummy and sooo piece of cake!
09/01/2010
The is succulent. My hubby raved about this. The only thing I changed was instead of using burgoo I use beefiness or chicken stock depending on which I have. To me that gives information technology a richer gustatory modality. I did not employ the Parmesan cheese since I didn't want any cheese in this dish. It is good with or without it.
09/01/2012
Meh. We weren't impressed. We were hungry though so we ate it. It really needed some flavor. It was simple to set. Mine took quite a fleck longer though to cook the vegetables through. As always I enjoyed fixing a new recipe and trying out a new dish.
09/07/2009
This was tasty!! Even the little ones were raving, which is rare for a meat dish in our firm. Enjoyed it thoroughly, volition definitely brand this again. Loved how tender the pork was. Thank you!!
09/19/2010
Super proficient. I did a few things differently. I used red-peel new potatoes, put the onions on the bottom, used beef broth instead of the bouillon, and thickened the sauce later to make a gravy.
02/02/2011
Wow- this is outstanding! If I could give it ten stars I would because I was licking the plate! The simply change I made was putting the onions (and some mushrooms that I needed to use up) on the bottom. Then skillful!
07/26/2010
There are some wonderful recipes on this website, but I think this is the best one I've come across. Not because it's somehow extremely tasty (which it is, merely that's non the point I'm trying to make). It's because of the basis it gives to expand on. I'k not a chef or particularly bang-up at cooking, but the variations I've made on this recipe have been vast, and every time information technology's turned out supremely delicious. From using other meats, to other spices etc. etc. If annihilation, it needs a tad more cheese. I'm had information technology so much over the last few weeks that I'm completely sick of it, but my family is begging me to cook information technology! :)
02/07/2011
Very good and very easy. Used boneless chops and a tin can of beef goop. Fifty-fifty the kids ate it!
02/27/2013
I had to make a few changes based on what I had on hand. Dredged the pork chops in the flour mixture with parm cheese, garlic common salt and pepper, then browned as directed. Removed them and added onions and sprinkled with the leftover flour/cheese mixture. Added pork chops back to the skillet and poured in the beefiness goop w/ lemon juice (reduced to 1 cube after reading other reviewers comments). Very tasty -and the extra flour made a overnice saucy gravy. I can't await to endeavour it with potatoes next fourth dimension.
01/08/2012
I didn't tweak a unmarried matter and this was i of the best pork chop dishes I have ever cooked. Served it with sauteed musrooms and cornbread and we're still raving about it!
01/04/2005
This tasted pretty good. It was salty, even though I used reduced salt boullion. I would leave out the added table salt next fourth dimension. I would also skip flouring the chops earlier browning. They didn't wait very appetizing. I'll just whisk in a chip of flour towards the end of cooking. I will definately make this again, perhaps experiment with seasonings. I'll as well try it in the oven, as suggested by Linda323.
10/21/2008
Extremely yummy. I took the communication of the virtually helpful reviewer and browned the chops in the skillet and moved everything else into a 9x13 pan covered with foil and baked. I likewise caramelized the onions in the skillet later I browned the pork chops. Cheers for a yummy recipe.
12/13/2010
I would leave the potatoes cutting a little thicker, besides as the onions. The thicker the ingredients, the longer cook fourth dimension, yes, but also the better texture. I unremarkably make ours in a large pot which works but fine.
03/21/2011
This is a tasty and simple recipe. Ii buillon cubes and i onion is plenty, but I did double the corporeality of parmesan cheese. The flavors mesh very well and the pork is and then tender!
08/x/2009
Very expert and then unproblematic. I used 4 regular russet potatoes in place of the yukon golds and it was delish! My husband loved it and fifty-fifty mentioned to me again today how skilful it was last nighttime.
03/06/2012
Very very good, simple recipe. I tweaked it only a tiny fleck -- I chopped one of the onions, and used it to deglaze the pan after browning and removing the pork chops, tossed in a minced clove of garlic, so a few spoonfuls of the boullion mixture to completely deglaze the pan before calculation the pork chops and the other ingredients. I also used merely two boullion packets (I used a liquid parcel version).
08/eleven/2006
Fantastic! The chops melt in your mouth, perfect winter time repast! And I dear that you tin walk abroad from it in one case it is assembled.
ten/12/2007
Salt the porkchops, use only ane potato per chop.
05/21/2002
This was bully. My beau raved virtually it. I used 1 less onion. Groovy traditional meat and potatoes dish.
08/21/2009
Awesome, I have made this several times and I believe it is my husbands favorite way to consume pork chops. I have besides added a fleck of white wine instead of h2o and information technology adds a great flavor.
07/23/2008
Piece of cake & Succulent!!! Just needed to simmer a little longer!
02/28/2012
This is a pretty like shooting fish in a barrel recipe and it tastes then adept! Love that it's a ane-skillet recipe, besides. I as well sauteed the onions for a minute, then put the chops on summit of them. Very Adept!
02/05/2012
I made this terminal nighttime using the recipe listed, except we had 6 slices of pork loin instead of the chops. YUMMY! It was so good and we had the leftovers for dejeuner today and I thought they were even meliorate than last night. Definitely going to keep this on the listing to make over again.
09/18/2011
My husband LOVED this recipe. He said it was outstanding. Trust me that is unusual for him and he is a picky eater. I thought it was very proficient too.
10/15/2010
Excellent meal. My Husband loved it. I sauteed the onions with the pork chops so they were dainty and tender. Also added paprika and some other seasoning. Came out awesome.
10/26/2008
These are quite skillful! Tender and flavorful! I modified as others take and baked this at 350 for an hour. I put the layered chops and potatoes in a 13x9 drinking glass dish and covered it with foil. After an hour, I took off the foil and cooked for 10 more minutes. Will be making again!
01/04/2005
This tasted pretty good. Information technology was salty, even though I used reduced common salt boullion. I would go out out the added salt next time. I would also skip flouring the chops before browning. They didn't look very flavory. I'll just whisk in a chip of flour towards the finish of cooking. I will definately make this again, perhaps experiment with seasonings. I'll also try information technology in the oven, as suggested by Linda323.
05/07/2003
Pretty good. I skipped the flour role and sprinkled some onion/garlic powder when I added the potatoes. In fact, these were done quicker than stated in the recipe but who can mutter about that? Thanks!
09/05/2009
Great recipe!!! We left out the cheese, and used low sodium bouillon cubes. I have been telling everyone about this recipe since making it three days ago. Will make once again.
12/22/2009
Actually good recipe. I made it somewhat easier in that I didn't mix everything in separate bowls I simply added it all to the skillet. As well I used already made beef broth instead of boullion. This also helped control the salt a little better. The only minor change I made was to add together a petty garlic, although it certainly didn't need it and I cutting dorsum on the onion a petty. Since my skillet is oven safe I threw it in the oven instead of cooking everything on the stove. Tip: Brand sure your potatoes are evenly sliced otherwise some volition exist over cooked and others won't be cooked enough. A mandolin is a great idea.
12/01/2008
This was really delicious. I followed the recipe to a T exceept that I used red potatoes instead of yukon because I had them on hand. My husband looved information technology; definately a make-over again.
01/03/2007
I fabricated this for my beloved-be's tough co-workers and they loved information technology. For these guys the brandish and look of the dish alone made information technology seem fancy and difficult. I am at present the most popular wife there. A footling parsley on peak fabricated information technology perfect.
01/xx/2012
Delicious flavor! Only affair is I somehow dried out the chops a little bit, maybe adjacent fourth dimension I will add them about ten min later on onion and white potato first simmering. Because there Will be a next time...its that good! Thanks!
01/sixteen/2014
I can't even explain how much I love this recipe. It's SO easy, and I have always had trouble cooking pork chops - they come out perfectly this way. I almost always take these ingredients in the kitchen since I buy big packs of pork and bags of onions and potatoes. It tastes fantastic, and fifty-fifty the resulting gravy is amazing - my fellow liked it then much that he saved it to put on rice the adjacent day. The first time I made information technology nearly exactly every bit written - the just change was that many people said it was besides salty, so I just used some leftover broth instead of bouillon and water (difficult to have away common salt, easy to add more if needed!) Wonderful! I've changed things since, merely not considering information technology needed it - merely substituted any was on mitt. Recommendations: - Use broth or stock, or reduce the number of bouillon cubes. If you think it'south not salty enough when it's done, just sprinkle on some garlic salt. - I agree that the ratio of onions to potatoes and pork is a little much, but this wasn't a problem for me as I love onions. If yous're not a huge fan, use two minor or 1 large. - Super flexible recipe: try adding mushrooms at the starting time or possibly peas in the concluding few minutes. I suspect that you could probably even put the rice in the aforementioned pan, adding the proper amount of liquid, but I haven't tried it.
07/24/2008
I was afraid this recipe would be too banal, but was pleasantly surprised by its flavor. The parm cheese gives it a nice zip. We are not normally large fans of pan cooked pork chops (considering they dry out so easily), only these were very moist and tender. It'southward a "keeper"!
03/22/2011
This has become a staple for dinner. We dearest this recipe!
ten/22/2006
Very good, lots of season. There's goose egg really special about it, even so. I should have added more than broth during cooking, equally the meat wasn't as tender as I would have liked.
eleven/03/2011
I just finished making this, only I do not recommend it. It came out very bland (even with my own tweaks of adding some sauteed garlic and a little onion) and just fabricated me long for something ameliorate. It'southward passable when you're hungry I suppose, but other than that, it's kind of a waste product of fourth dimension. It ends up feeling similar simply a messy and all too bland mixture. Very disappointed.
10/27/2011
OMG!!!! So skilful and then easy. I desire to make it again this evening!!!
02/04/2011
too salty...endeavour using chocolate-brown gravy mix next time! Other than that...these were fantastic
09/sixteen/2013
This was pretty good. Like shooting fish in a barrel to put together. Not super quick merely very hands off, so it works for me for a weeknight. 40 minutes was a little too long for anyhow, the potatoes were completely falling apart. I did what some other reviewer did and removed the pork from the pan subsequently browning and quickly cooked the onions, then putting the pork dorsum on top of the onions. Not certain if information technology fabricated that much of a difference. The pork itself could accept used more flavour, and the parmesan cheese felt a fleck out of place (not unpleasant just a little strange to me in this combination), but overall not bad at all.
12/09/2009
Quite expert and piece of cake to brand. I used two tsp of craven broth and omitted all other salt. And added some seasonings to the flour. The pork came out nice and tender. The only thing my married man wished for was more than sauce.
xi/01/2009
My family loved this. They say they peculiarly liked the potatoes. I think this is because it'southward flavorful merely doesn't take all the cheese and canned creamed soup like other every bit tasty pork chop recipes.
10/04/2011
Excellent recipe!! I substituted sweetness potatoes for regular potatoes and information technology was delicious. My husband also loved it. Definitely a keeper!!
05/01/2011
Fabulous, a new family favorite!
03/31/2014
Easy & delicious. I used 2 cubes instead of 3 as suggested by others. I dearest to make smothered pork chops and this recipe is a much healthier alternative without compromising the flavor. I volition definitely make again. Thanks chefjenwin.
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Source: https://www.allrecipes.com/recipe/31087/skillet-pork-chops-with-potatoes-and-onion/
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