Fantastic recipe! My whole family loved it and my husband encouraged me to add this to the regular rotation. Oh so good comfort food as it's just starting to get cold. I followed the recipe except I doubled the amount of sauce so that we would have gravy for the mashed potatoes that I served them over. I also added 1 sliced onion and 1 pkg. of sliced mushrooms, sauteed them and added to the sauce before baking. The pork chops were fork tender and the taste was wonderful! I also just used the cheap white cooking wine and it was very tasty.

Reviewed On: Oct. 15, 2008

We really love this recipe. I have made it a number of times and have perfected it to the way we like it. I don't add beer anymore. More times than not I'm out of beer and I think it's still great without it. I use a packet of onion soup mix instead of the can. I cook mine on low overnight for about 12 hrs. (I have an old crockpot so I think mine takes longer than some of the new ones) then I take it out, slice it and return the slices to the crockpot for another couple of hours. When I serve it, we try and use sourdough rolls. I split the rolls, butter them, add a sprinkling of parmesan and toast them in a pan. Then we add provolone cheese. When I serve the au jus, I add a splash of soy sauce to each dish. Yummy! Everyone looks forward to having this dish and I love it because rump roast goes on sale frequently BOGO.

Reviewed On: Oct. 8, 2008

This was melt-in-your-mouth wonderful! We just finished eating some leftovers for lunch and it was so good again. I made the following changes and/or additions: I added some more seasoning to the flour mix, some italian seasoning mix and some seasoned salt. I browned the chicken on both sides until it was done and then removed the chicken from the pan. I added some garlic (2 cloves) and onions (1/2 large diced) with the mushrooms (I increased to three cups since we love mushrooms). Sauteed all of that until the mushrooms and onions were soft. Then I added my wine, I omitted the sherry since I didn't have any. I then added 1 c. of chicken broth and 1 c. of half and half. Brought it all to a boil and added some cornstarch to thicken it a bit. Then I poured it all over my chicken in a serving dish and served it with angel hair pasta and some asparagus. We also passed around a bowl of freshly grated parmesean and added generous amounts to our plates. Absolutely delicious!!! This recipe will become a staple in our household for sure!

Reviewed On: Oct. 8, 2008