Ed Zieba's Famous Family Pork Chops

Excellent. I used this wonderful recipe as a guide, but modified it to suit my preferences. I did use thick chops & put them a quick 15 minute marinade before cooking chops. I rinsed the chops afterward & patted dry. Then I seasoned the chops as directed & sautéed them before baking them in the oven. Instead of water as the liquid, I used reserved marinade combined with white wine. After baking for the first hour, I added a bit of chicken broth. Additionally, I made a mushroom gravy to top the chops. These turned out to be easy & delicious! I will make them again.

I have gotten to the point of making recipes based on ingredient and process rather than by reviews, most reviews are about how the reviewer made the recipe, not what this is about. I made these the way the recipe stated with the proper amount of ingredients, and this recipe made a hit with me. Salt and pepper if you like

My family loved this way to cook the pork chops even those who not like onions!!! Easy,great, added Brown gravy, and was fall of the bone yummy!!!

My family loved this way to cook the pork chops even those who not like onions!!! Easy,great, added Brown gravy, and was fall of the bone yummy!!!

I had two bone in pork chops probably 1/2 inch thick. I baked them at the high temperature for 45 minutes before testing for temperature and they were already above 145 degrees. I couldn't imagine baking pork chops for 90 minutes but maybe that will work for thick chops. I used Montreal Steak Seasoning on the chops and added a little Swanson Flavor Boost chicken flavor to the water. I must say that the pork was tender and flavorful and the onions delicious. Thanks!

This is a great basic recipe for juicy, tender pork chops. I modified this recipe to include seasoning such as sage and a dash of garlic powder. I also poured a thin layer of honey barbeque sauce on top of each chop before I placed them in the oven. I used a single vidalia onion and it was more than enough for the whole pan. I also added a squeeze of lemon juice to the water in the pan. If you're afraid of serving the same dry, chewy pork chops everyone has regretfully endured at one point or another, try this recipe. The method of baking the chops in water is excellent and will be my base for all pork chop recipes. Try this recipe and modify it to make it your own.

FANTASTIC! So tender you didn't need a knife. The cooking time is correct even if your pork chops are thin. I used Italian seasonings and Worcestershire sauce. The onions were fabulously carmelized and I will increase the amount the next time. No more dry pork chops for us. This is a definite keeper.

The cooking method really does make the most tender pork chops my family has ever tasted. However, the seasoning is just so-so. I added garlic because I couldn't see how just onions and seasoning salt could give much flavor and I was right. The chops were perfect for the applesauce my family was craving but I think it could use a bit more flavor. I think adding onion soup as a previous reviewer stated would definitely give this the flavor I was craving. Thank you for the recipe, we will definitely be using the cooking method in the future, we will just be changing the seasonings. **Update** My husband told me these were the best. He gave them 4.5 stars, so I updated my rating. The leftovers absorb all the "gravy" and the flavor comes through more. Who knew pork chops could taste better the next day?