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Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes Recipe

Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (84)

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Average Rating:

Total Reviews: 84

Showing 41-50 of 84

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  • on April 24, 2009

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    I have never reviewed a recipe, but had to sign up, after this dish. I am addicted to watching the cooking shows, printing up the recipes and making them for my family. My husband and I love to cook together. I prepped everything before he got home and our son and his girlfriend joined us for dinner. This was very gourmet and everyone wanted seconds. The girlfriend wants the recipe and she works at an upscale restaurant. I wanted to make the fried-rice with the left-overs but we loved the sauce so much that we don't want to throw it out to use the pork in the rice. This was delicious and we will make it again and again.

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  • on April 21, 2009

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    I dont think I would use cold milk and flour for the sauce. A rue might be better. i will try this with the help from reviews. thanks so much

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  • on April 02, 2009

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    This was very tasty! Everybody enjoyed it!

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  • on January 08, 2009

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    I have a 3 yr old and 5 year old boys and a 26 yr old husband (who grew up eating box food and can stuff and i told them this was a five star resteraunt recipe, of course they were like "omg, i can tell, this is amazing" i just kinda laughed to my self. This was a cinch and deliciouse. sounds like an expesive dish and really fun to make. My house smells very aromatic with these spices that i have never got to use before. ( the tarragon and thyme we loved it and every one had seconds. my 3 yr. old actually had 2 whole peices. WOW! must be pretty good.

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  • on January 04, 2009

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    I enjoyed the finished product from this recipe but I found that almost all of the cooking times turned out to be much longer than the recipe states. However, I have an electric range so I have less control over the temperature (and therefore heat conservatively. I, like another reviewer, heated my milk and flour before adding it to the saucepan. I had to be very patient with the sauce but it thickened up nicely (eventually and was the best part of the meal.

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  • on January 02, 2009

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    Like another reviewer I used wine instead of chanpagne and got a terrible result. The sauce looks thick in the picture but it was runny when I made it.

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  • on November 11, 2008

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    THIS WAS A GREAT CHANGE FOR PORK CHOPS. mY FAMILY LOVES PORK CHOPS AND THIS IS GOING TO BE ADDED TO THE CHOP ROTATION. I FOLLOWED THE SAUCE RECIPE TO THE T; HOWEVER, I ALWAYS ADD EXTRA SEASONINGS ON MY MEAT. THANKS ROBIN MILLER

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  • on October 21, 2008

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    I was apprehensive as I started making the sauce, but I was surprised it came out as well as it did, the sauce is so creamy, and delicious! I left out the shallots, and added garlic and left out the thyme.

    Before adding the milk I did add about 2 tbsp of butter to taste and it came out wonderfully! I will definitely try this recipe again. The entire family enjoyed it.

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  • on October 07, 2008

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    My DH and I thought this recipe was excellent! It was easy and delicious. The only thing different we did was add garlic to the sauce and our pork chops were cut about 1 1/2" thick. Other than that we followed the recipe to the T and loved it. We tend to make extra sauce for everything we cook so we added a little extra of everything. Highly recommended!

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  • on September 09, 2008

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    Pork chops were tender but bland & tasteless. Potatoes were okay but nothing special. Be sure to add salt to the water when cooking the potatoes.

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