Delicious! I did not have Montery Jack so I substituted a mix of Parmesan and Romano. This was so good, it was gone in a flash!

Reviewed On: Jul. 1, 2010

I'm giving this 4 stars because it is a great "basic" recipe. It turned into a 5 with a few tips from other reviewers. I dredged chops in flour with salt and pepper, browned in a large skillet with garlic in olive oil, then removed from pan, and added the soup to the pan drippings in the skillet with 1/2 cup water and a beef bouillon cube. Simmered, then poured 1/2 sauce into slow cooker, added chops on top, and poured rest of sauce over the chops so they were covered on both sides. Let it cook on low in the slow cooker while I was at work (about 6 hrs), then added cubed potatoes when I got home and turned it up to high til the potatoes were tender (about 1 more hour). These chops were so tender, they literally fell apart. My daughter practically licked her plate clean! I served green beans on the side. Will definitely make again.

Reviewed On: Sep. 18, 2009

Excellent recipe. I used fresh crabmeat that I picked myself. I thought the cracker crumbs gave these cakes a wonderful light buttery flavor, and were not a heavy filler like breadcrumbs. Just right to hold the mixture together. These also cooked up very light and golden brown. This will be my go-to crabcake recipe from now on.

Reviewed On: Jun. 24, 2009