I have not cooked this exact recipe but I can, without a doubt, say it is great. When 1st married and my husband was going to college, I used to stretch the pork chop by cutting into cubes, browning and adding mushroom soup and cooking until pork chop was done, served over mashed potatoes or noodles. This was one of our gourmet meals!

Reviewed On: Apr. 18, 2012

WOW! This was great and how anyone could give a negative review is beyond me! So simple and delicious. It did make more sauce than needed, but now I wished I had cooked six pounds, and then would have had leftovers on the corned beef and used all the sauce! I was going to add more horseradish but did not have enough, but will next time. That is the only change I would make.

Reviewed On: Mar. 17, 2012

I want to thank the submitter, Heidi, for reminding me of this wonderful way to use avocados – which is how I use to make my avocadoes before I started “getting fancy” :). I don’t use the salsa (put it on the side for those that want it). I add a couple tablespoons of Italian dressing instead of lemon juice which adds a little flavor while helping to prevent the darkening process (don’t forget to put your seed in your salad until you are ready to serve!). I also add a little garlic powder and pepper. Simple and marvelous!

Reviewed On: Mar. 13, 2012