This was very good---with a few little changes. I sauteed the onion & baby bella mushrooms in butter, olive oil, & a little white wine. When done, I removed from pan, then browned the seasoned (salt & pepper) pork chops quickly on both sides. Placed pork chops in pan, combined a can each of golden mushroom & cream of mushroom soup, added the sauteed onion & mushrooms, and poured over chops. Baked covered for about 30 mins., then uncovered about 15 mins. Served with whole wheat noodles & green beans.... Delicious!

Reviewed On: Oct. 4, 2009

This recipe is super easy and is SO MUCH better than any store bought frosting. The first time I made it I followed the recipe exactly.... I loved it, but found it a bit too sweet. This time I made it to top a chocolate chip bundt pound cake---I used what I had on hand: fat-free sweetened condensed milk & bittersweet Ghirardelli choc. chips. I didn't use the vanilla, as I was out of it. It came out so delicious and less sweet, and had a rich, velvety texture. I would make it this way from now on!

Reviewed On: Sep. 16, 2009