I only changed a few things. I used a huge package of 8 thick chops. Not center cut but not the cheapest cuts, either. I used an 8 oz carton of fresh mushrooms. I bought 2 cans of the golden cream of mushroom soup at the store but could only find one can when I got home, so I used one can of that and one can of regular cream of mushroom soup that I already had at the house. (I bet the other can rolled to the back of the car on the way home, lol) I sauteed half of a chopped sweet onion, 2 heaping teaspoons of minced garlic from a jar, and the mushrooms in 2 tablespoons of real butter. Set aside in a bowl, then I put the chops in the same skillet I just used, seasoned them with garlic & sea salt grinder, seasoned salt and pepper grinder, and lightly browned both sides. I put the chops in a 10x15 (just a tad bigger than the usual 9x13) and spooned the soup over the chops, and then spooned the mushroom/garlic/onion mixture over the soup. I covered it with foil and cooked it in the oven for one hour at 375 degrees. Very very good!

Reviewed On: Oct. 21, 2009