Made these chops last week. I brined 8 chops earlier in the day, rinsed them well-wiped them off & put a dry rub on & refrigerated for sev hrs until ready to cook. Browned the chops in skillet-with onion & added some mushrooms. I only used 1can soup added the sour cream-had about 3/4 of a pint, added some white wine, dash of horseradish, oregano marjoram & worchestershire.When chops were browned added the soup mixture to the skillet, simmered about 20 min & it was wonderful-nothing bland about it. Had plenty of sauce for leftovers. Sure on my list of repeats. Joann

Reviewed On: Jul. 10, 2009

My husband & I really enjoyed this-I did add a couple of things; seasoned the chops with rosemary and paprkia in addition to the salt,(I use sea salt) & pepper. To the onion & mushrooms saute added fresh garlic in place of the garlic salt. To the soup I added a good dollop of sour cream & a good splash of white wine before I poured it over the chops. If I had green pepper would have added it also.

Reviewed On: May 17, 2008

found this recipe a few months ago & it is a BIG hit with hubby-who would like it once a week-so I gave him the recipe to make whenever. Have added some finely chopped jalapeno or 1 can drained green chilies..also a dash of cumin.I never liked plain ordinary cornbread but this one is soooo good & moist & just plain delicious. Thanks.

Reviewed On: Feb. 1, 2006