Great recipe!! Used freshed minced garlic and mixed it with the cream instead of slices. Added a little seasoned salt with the pepper. I used a good block of mild cheddar and grated it fresh. (always makes it better then packaged grated cheese) only used a couple TB of parmesan cheese. Bubbley and golden...it was rich but so yummy...

Good base but try using white wine instead of water. Deglaze before adding juices. I added minced jalapenos and cilantro for a little heat. I also added a pat of butter after reducing for a little creaminess.

I think the success of this recipe depends on your bechamel sauce. I added garlic and sundried tomatoes. Good base recipe.

I'm only giving this a 4 but I think it could be a 5 if the directions are changed slightly. I should have followed my gut feeling and reserved the separated fat to make a roux. If I would have done this there would not have been a floury taste. Do this by whisking the flour into the reserved fat over medium until golden, and then whisk back into the strained broth and drippings. I'll have to make my gravy tomorrow with my turkey drippings after all but maybe I can add this floury gravy to it. Hate to waste it but can't serve it the way it taste right now. Excellent concept with minor changes!!! Thank you!!!

Serve hot with cold evaporated milk, if desired? I don't get it. Add cold milk to hot soup or serve with it?

This a great recipe! I did use 8 oz fresh mushrooms and a little more garlic. The sauce was wonderful and chops were very tender! My fiance says it's a keeper Thanks for sharing!