Reviewed: Oct. 18, 2009

This was very good. I used Cream of Mushroom instead and did this all in a pan, not the oven. I used a little butter with minced garlic and sealed my pork by cooking on med/high heat on each side for a few minutes. Poured the cream of mushroom in, used about half a cup of apple cider and sliced a few apples to cook with the sauce. It was excellent topped over rice.

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Lauren

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Reviewed: Jul. 28, 2009

This recipe made my husband realize he likes asparagus!

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LAGUNAGIRL9

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Jun. 17, 2009

Very good! I used Cream of Celery since I didn't have Cream of Asparagus. I served over white rice with a side of asparagus. Will definitely make again.

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erexson

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Reviewed: Jan. 11, 2009

This was unique despite simple ingredients, I seasoned the pork (loin chops in my case) with salt and pepper and simmered for about 45-50min, longer than recommended but I used really low heat. Make sure you get the soup on all sides of the meat, I just had it on top and it was still good but I plan to do so next time. Excellent with brown rice.

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Laine

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Reviewed: Oct. 6, 2008

A bit of meat and a can of soup does not a recipe make. This one cries out for some seasonings, worchestershire sauce, some sauteed onions and mushrooms, even some sauteed asparagus tips would add some much needed ingredients. Don't add extra salt, however. Plenty in the soup.

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mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

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Reviewed: Dec. 6, 2006

Not bad, but a little boring. Needs a little more seasoning on the pork or maybe onions.

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JOCARROLL

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

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Reviewed: Sep. 25, 2006

An easy recipe indeed, tasty too! I followed some of the advice from the other reviews and seasoned the chops with season salt, pepper & worchester sauce, then browned the chops with some olive oil & butter..... gr8 recipe but i'd leave it to simmer a little longer than 30mins (maybe 45-50mins) as i still found the meat to be not as soft as it could be. Will definitely make this dish again. I served the chops with garlic mash & sauteed button mushrooms - yummy!

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Tina Knickman

Cooking Level: Beginning

Home Town: Central Area, Central Region, Singapore

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Reviewed: May 15, 2006

Super easy and tasted great! We used regular pork chops. Definitely a keeper if you like asparagus soup.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: May 1, 2006

This was GREAT I also cooked the pork with worchestire sauce. The whole family including a two and a very picky seven year old LOVED it!! My seven year old was shocked to find out that he ate asparagus. This was for sure one of the best recipes I have ever made from this site.

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RMACHELETT

Cooking Level: Beginning

Home Town: Washington, Missouri, USA

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Reviewed: Apr. 27, 2006

Gourmet results from a super easy recipe - husband loved it. I seasoned the pork with salt, pepper and onion powder, sauteed in olive oil and butter, used cream of celery soup and added worcestershire.

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: Mar. 9, 2006

Yum! Very good, nice and tender. I would not advise serving this with asparagus on the side.It would be too much. I cut the recipe in half but otherwise made no other changes. I served this with seasoned rice. Thanks for the recipe.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Mar. 8, 2006

I had planned on making these asparagus medallions exactly like the recipe stated. However, when I got to the grocery store, they were out of the Cream of Asparagus soup. I substituted Cream of Broccoli. I seasoned 4 boneless pork chops with an all purpose greek seasoning and then browned them in olive oil. When they were nice and brown, I deglazed the pan with 1/4 cup of white wine. To this I added a small can of portabello mushroom chunks and a 1/4 cup of chicken broth and reduced it down slightly. I then added the Cream of Broccoli soup, covered and simmered for about 20 minutes. The pork was tender and the gravy was wonderful on mashed potatoes.

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Vor100

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Reviewed: Jan. 17, 2006

This was just o.k. It was definitely a fast recipe, but something about taking a nice piece of pork and throwing some cream of whatever soup over the top, just doesn't seem right. Probably won't make again. Sorry

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Kim H

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Plano, Texas, USA

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Reviewed: Sep. 19, 2005

This recipe was super simple and delicious. Will make again. I added a splash of Worcestershire sauce for flavor when I sauteed the meat.

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RobinB

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Paradise, California, USA

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Reviewed: May 31, 2005

Just ok. Not sure what's missing...

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HELYNNSPAFF

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Reviewed: May 3, 2005

Incredible. I couldn't believe that this would work, but it did . . . just as described. I reduced the pork to 1 lb and used one can of soup to serve 4.

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THYMEFORME

Cooking Level: Intermediate

Home Town: The Woodlands, Texas, USA

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Reviewed: Apr. 25, 2005

It was great and easy to make recipe. I "spiced up" the souce though... I added pepper, salt, some other spices and lots of onion powder... Was very tasty. Also, i served it with mashed potatoes insead of rice.

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VILMUX

Cooking Level: Intermediate

Home Town: Klaipeda, Klaipedos Apskritis, Lithuania

Living In: Oakland, California, USA

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Reviewed: Apr. 2, 2005

this went over really well with my family. I was suprised my DH gave it four stars. It was sooo easy. I served it with rice and asparagus spears. I didnt think it was too much asparagus.

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