Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

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This is a delightful dinner. I followed the recipe exactly. For those that said the sauce was bland, I certainly can't agree. I allowed the sauce to thicken before I returned the chops to the pan. To the sauce, I did add 1 clove of garlic and it was delicious. I will definitely make this again.

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I should preface this review by mentioning that I'm not one to follow a recipe verbatim, so like many of the reviewers here, I've doctored the recipe up a bit with my own touches. That said - a couple of notes to help improve others' success... 1. Cook times are approximate, depending on the thickness of the pork chops, the heat of your stove top, your cookware, etc. Use an instant read thermometer to determine whether the meat is done to your liking. 2. Do NOT use a coated non-stick pan for this recipe. Gravy flavor will be greatly enanced by the bits that are deglazed from the pan with the champagne. Without a proper deglaze, your gravy will be very bland and thus, the dish will also be bland. 3. Using a separate pan, create a rue with butter and flour, cooking it slightly for a couple minutes, before adding it to the champagne and herb mixture, to create a smooth, velvety gravy. And a pat of butter gives it a nice glisten and depth. Excellent way to use up leftover champagne!

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I made this the other night and it was great. I used marsala wine instead of white/champagne, it was great. Not bland at all. If yours was bland you probably made it wrong. I would make this in a heartbeat for anyone.

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fantastic, nice and simple, and so good.

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I used white wine instead because that's what I had on hand. I've read many reviews said it was bland. I agreed so I added Emeril's Essence seasoning to the sauce and it tasted AWESOME. That's really the only change I made. I served it with an arugula salad. The husband loved it and he usually isn't a fan of pork.

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excellent! it was so easy and delicious. wouldnt change a thing. i ended up having champagne on hand. did a julia child poured some of it in the sauce and my husband and i drank the rest: delicious!

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Tasted great! Made it for my roommate and our two friends and we were all surprised that I (a 21 year old college student could make it!

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My husband and I really liked it. I have made this several times now. However, instead of milk I use half and half; it makes the sauce much creamier.

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I read all the reviews before I tried the recipe but with a few minor changes (cream instead of milk and cooking the pork chops just a little longer made this an incredible recipe to impress friends and family! I plan on trying it again soon!!

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Pork took a lot longer to cook than specified in recipe. I am okay with a little pink in my pork chops, but these were rare! I also had no champagne, so I used dry sherry. Easy and good.