I made these for Easter dessert. I made one change, however. Rather than baking them like a cookie, I put the dough into muffin cups. I filled them with lingonberry jam and bake about 5 minutes longer than the given time. The were crunchy, crumbly and delicious! A definate keeper!

Reviewed On: Apr. 14, 2009

I've been making this for years and it's always a hit. I do make one small change, however. I substitue white wine for the milk. I think it gives the dish a better flavor. I always serve this over cooked egg noodles.

Reviewed On: Mar. 13, 2009

This recipe was a great starting point. I made a few changes. First off, I didn't bother browning the chops. I mixed the can of soup with a finely chopped head of fresh garlic and 1/2 of a Walla Walla onion, diced. Poured that over the chops and baked uncovered on 350 for about 30 minutes. Then I raised the temp to 375 and baked uncovered for another 20 minutes. They were fork tender, the gravy was the perfect consistency. I served with mashed potatoes and baby peas and corn in a butter sauce. Definately a new addition to the usual rotation!

Reviewed On: Mar. 13, 2009