I have made this twice now. I use a 9 x 13 glass pan. Two cans of pie filling, 1 cup of each of flour, oats, and brown sugar and upped the cinnamon in the topping. The first time I made it I made a pan of 1/2 cherry and 1/2 blue berry. I did add a little almond flavoring to the cherry - I highly recommend that. This time I used apple filling and added some chopped pecans to the topping. Both me and my husband like the cherry best and the blue berry the least. I think the pecans were fine, but will eliminate it in the future. This recipe is super easy and will be a regular item in our house.

Even though I changed it up some, I think this recipe still warrants a 5 star rating - the ease of making these is awesome! I took the advice of adding cheese and using bacon grease. I halved the recipe since I only have a 6 cup muffin pan. Used a little less than a 1/4 cup cheese. Added more salt and still used 3 slices of bacon. I think I will try making these without bacon at some point and just make cheesy ones. Also will try with bacon and sauteed onion or green in the future. I think this is a good base recipe that a person can use and change up the ingredients to their liking. I love the moist fluffiness of these.

I think the cook time needs to be watched/trimmed - or you need to be careful not to brown them too long before hand. Not sure where my mistake was, but my thick (1.5"-2") chops ended up dry and I baked them covered with tinfoil being sure to seal it good. I had dry pork chops in 2 inches of liquid after 60 minutes. The sauce was tasty and thickened on top of the chops, will use the sauce again.

Loved the idea of it, love all the ingredients, but didn't care for the result

Very easy and very yummy! Pleasured my porterhouse steak with it and was absolutely fabulous! Thanks for the recipe

Excellent! I did take the advice of others and added a little hot pepper sauce to the sauce and a little butter. My Pork chops were really thick boneless ones about 2 inches thick, so I cooked them a little slower - turned out super juicey. I made the sauce in a separately sauce pan. I will definitely be making this again! Couldn't get enough of the sauce - suggest doubling the sauce at least.

I made this yesterday and took others advise to dredge in flour mixture (flour, pepper, rosemary and garlic salt) - it did make the gravy perfect. I use 1 can cream of mushroom and 1 can cream of celery soup and the packet of onion soup mix and about 2 cups beef stock. I did add some garlic also. I cooked it on high for 3 hours and low for 4 hours and the meat just fell apart, served it with mashed potatoes and corn - was an absolute hit. Had lots of left over gravy though.