The cooking time was too long, and it would have tasted better with fresh ingredients. Slice your own mushrooms or use presliced if you don't have enough time. Also, a fresh tomato or two and minced garlic in the sauce added some zest. It also would have benefited from some red pepper and cumin, just enough to add a spicy and savory flavor.

Reviewed On: Aug. 22, 2009

This was delicious. I served it to my sister and niece for brunch and my sister was commenting on it the next day. My niece doesn't like spinach or onions, so she missed out. I used a deep dish pie crust instead of the rolled dough. It worked well. I used fresh spinach which I mixed with the onions after I sauteed them. I turned off the heat, and covered with a lid to lightly steam it.

Reviewed On: Jul. 20, 2009

This was a great idea that I revamped a bit. Instead of using cream of mushroom soup, I simply took half of the mushrooms 1/2 cup of heavy whipping cream and about 3 tablespoons of water salt and pepper and simmered for a bit until the mushrooms broke down. Then I placed the seared pork chops, and remaining mushrooms in the pan, covered and let cook for about 20 minutes on med-low heat.

Reviewed On: Mar. 27, 2009