Comments on: French Onion Pork Chops

By: Kelly Dixon

Kelly Dixon — Thu, 23 Apr 2026 20:14:39 +0000

By: Lisa L

Lisa L — Sat, 07 Mar 2026 22:21:22 +0000

We loved this! It’s now a family favourite!
Thank you! It’s easy and delicious!

By: Lori

Lori — Thu, 06 Nov 2025 00:59:15 +0000

This was easy and so delicious! I added mushrooms because I had them on hand. Plus a bit of beef broth. Thank you for a new favorite recipe!

By: Di

Di — Wed, 24 Sep 2025 23:35:12 +0000

I would think that an hour for pork chops would be too much unless they are inch plus. It would depend on the thickness. We do not like over down pork!

By: Kelly Dixon

Kelly Dixon — Thu, 11 Sep 2025 02:06:45 +0000

In reply to Cyndi Catledge. I love hearing that, thank you! For reheating without drying the pork chops out, preheat the oven to 350°F, place the chops in a covered dish with a tablespoon of water per chop, and bake for about 30 minutes or until they are warm.

By: Cyndi Catledge

Cyndi Catledge — Thu, 11 Sep 2025 01:11:06 +0000

Great recipe, my husband loves it! What temperature and how long to warm up leftovers?

By: Michelle Swetland

Michelle Swetland — Mon, 18 Aug 2025 22:37:25 +0000

While it tasted great but for some reason my sour cream mixture looked curdled? I just bought it from the store. It was fine when I put it on pork chops. I was expecting it to be creamy and it wasn’t. Maybe it’s suppose to be like that? After I took tinfoil off I only cooked it 20 minutes. Next time I will try 10-15 minutes. My husband loved it. And it did taste good. You definitely don’t need any added salt. But I will add to my rotation and play around with it. Thanks!

By: Kelly Dixon

Kelly Dixon — Thu, 24 Jul 2025 15:04:34 +0000

In reply to Audri. Thank you so much, Audri! I love hearing that you enjoy these French Onion Pork Chops!

By: Audri

Audri — Thu, 24 Jul 2025 10:39:55 +0000

we absolutely love this recipe. it is made frequently in our home.

By: Jennifer Cannady

Jennifer Cannady — Wed, 04 Jun 2025 11:47:39 +0000

Easy & delicious though it was quite salty. I used full fat sour cream and there was some separation but still tasted great. I wonder if the timing for my thin, boneless chops was too long. Next time I will start using an instant read thermometer after pulling foil off and then at ten minute intervals.