These chops are excellent, but an hour and a half is way too long. I used cream of mushroom soup with garlic, and used chicken stock instead of wine (didn't have any). I cook them for 20 minutes, and then smothered them. I then cooked them another 5, and they were perfect. Cooking them too long will dry them out. Frying them to extra crisp works well.

Reviewed On: Feb. 23, 2003

These are easy.

Reviewed On: Feb. 11, 2003

Very good Cabernet sauce. Any type of mushrooms will work. Be sure to slice the mushrooms thinly for better results.

Reviewed On: Apr. 5, 2002