In preparing this recipe, I took into consideration some of the other suggestions (e.g. frying the meat until the coating was crispy, cooking the soup/wine sauce in a saucepan separately, adding fresh garlic and mushrooms to the sauce, and reducing the oven time to about 20 - 25 minutes.) The result? Although the dish "looked" good, it still lacked flavor and was bland. It needed more oomph. Perhaps more garlic or salt or pepper, but it tasted like plain ol' pork chops with breading and mushroom sauce. My kids and father-in-law agreed with me as well. I also found that after pan frying the pork and putting it into the oven (without adding sauce), the coating still became soggy. Why bother frying the meat in 4 Tbsp of oil (fat, calories, etc.) if it doesn't retain the crispy coating and just becomes soggy? You would think that with over 3,000 mostly positive reviews, this recipe would be a sure thing, but that wasn't my experience. I won't be making this again.

Reviewed On: Dec. 20, 2011

VERY tasty bread. However, if you own a Zojirushi bread machine that uses a preheat as part of the dough cycle, DO NOT use warm water; use cold water, otherwise the preheat in your dough cycle will overheat the water and end up killing the yeast. The end result was a tasty flat-bread that did not rise whatsoever. Lesson learned on my part using my new Zoji, but thought I would pass that along.

Reviewed On: Dec. 26, 2009

I incorporated the most helpful review, and I wish I didn't. I think the recipe would have been better with a full cup of butter (Eeek - must hit the gym tomorrow!) and 2 Tbsp of Dijon mustard, as the recipe calls for. The reason why?? The extra sauce is the perfect accompaniment to a full 16oz. box of cooked pasta. The only minor thing I would do is cook the fresh garlic in a wee bit of butter before adding the other ingredients to the saucepan, as the 12-15 minutes in the oven wasn't enough to cook the garlic and it seemed a bit raw. Otherwise, the recipe is PERFECT as is.

Reviewed On: Oct. 8, 2009