The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jul. 5, 2009
Absolutely LOVED this recipe! I added fresh sauted mushrooms to the sauce and it was the perfect addition! I saved some of the sauce and poured it over stuffing instead of using gravy...WOW! Overall excellent recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jul. 4, 2009
Delicious! Super easy to make and quick to prepare. I cut the cooking time down since the pork chops I had were only about an inch thick. I cooked them first for a half hour and then another half hour with the sauce. I also didn't fry them to cut down the fat and calories. I will definitely make these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jul. 2, 2009
This was supposed to be the last time that I make pork chops because no one likes them. Everyone liked these and I can't wait to buy more pork chops to make again! Thanks for saving the pork chops on my family's menu! The chops were "fall off the bone" tender and the sauce was just right.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: jul. 2, 2009
This is sooo good, but I changed the cook time a bit (seemed way too long). I heated the sauce and added during the last 10 minutes of cooking for only 35 min total. I also made the sauce using 1/2 crm chicken and 1/2 golden mushroom soup - didn't have any white wine, but I think the sauce would be so much better with it. I sometimes make the pork chops using a different sauce too - this recipe is great for a base.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jul. 2, 2009
This recipe was soooooo good! I would do it just as the recipe says, its so tender and we had it with rice and some Lima beans (not always easy to find something that I like with Lima beans) I also made some homemade applesauce and it was a super tasty meal. I will make again for sure :)
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Cooking Level: Expert

Home Town: San Diego, California, USA
Living In: Vista, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 29, 2009
I haven't even finished cookng and it's a disaster. After 3 minutes in the oil at med-hi heat, the outsides were burned and my kitchen was full of smoke, I hate to imagine leaving them for 2 more minutes. I seriously the hour and a half they will be i the oven will repair any of the damage but I'll see
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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 24, 2009
I thought that I had everything on hand for this recipe but found out that I was missing mushrooms as well as mushroom soup---so I improvised. Instead of olive oil I fried the chops in bacon grease left from breakfast which browned them quite nicely. For the soup I used cream of celery and used white Zinfandel [Arbor Mist]. The chops were 'dissolve in your mouth tender' and the sauce was a delight to the taste buds.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 18, 2009
I did double bread with the bread crumbs seasoned with a garlic blend instead of using flour and italian seasoned crumbs. I used 1/2 cup of milk and 1/2 cup of cooking sherry. I also had a thin cut chop so it didn't take near that amount of time to cook after searing them. (30/30 cooking times)
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 17, 2009
Wonderful! I used thin porkchops to cut down on the cooking time and eyeballed all the ingredients. Served with mashed potatoes and veggies. Husband said it looked like something you eat dining out and kept going back for more. Will definitely make again!
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Cooking Level: Expert

Living In: Santa Maria, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 12, 2009
I loved the recipe! I only salted the flour and didn't use the breadcrumbs because my kids won't eat anything breaded. Made sure the pan was nice and hot and cooked 5 min on each side. Cut the oven cooking time down a bit because I preheated to 375 by mistake. I put the mushroom soup in the pan that I used to sautee the chops in, that way I got all the good crispy bits in the sauce. Used 1/4 cup white wine and 1/4 cup sherry with the milk. I just love the way sherry adds so much flavor! Anyway, I will be making this easy and delicious recipe again! Thanks for posting it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 11, 2009
These were awesome. My husband who hates pork chops loved them. I have made these with thin cut and with thick cut. The thick cut is the best. You will not be disappointed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 11, 2009
I make this regularly now! I always leave out the white wine because I never have it sitting around. But my boyfriend asks for this all the time. It's definately a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 10, 2009
My entire family enjoyed these pork chops. I reduced the cooking time a bit to ensure they were moist. Great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 8, 2009
holy cow this is good. My children ate it ALL. even asked for seconds. making it again for sure. thanks.
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Cooking Level: Expert

Home Town: Santiago, Santiago Metropolitan Region, Chile
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 8, 2009
Best Pork Chop recipe ever. Fork tender and a crowd pleaser!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 5, 2009
This is deffenitly a keeper. I did make a couple of changes, however. I baked for 35 minutes and warmed the sauce in a pot on the stove rather than pouring it over the chops. I also used cream of chicken rather than mushroom, since we're not mushroom fans and doubled the milk rather than using wine. You also have to be careful not to burn the chops while they are on the stove. Keep the heat low and be mindful not to burn them. It turned out fabulous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
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Reviewed: jun. 5, 2009
Very good, My husband and I loved it, I served it with mashed potatoes and corn, would make this again. Thanks for the recipe.
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Vilseck, Bayern, Germany

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 4, 2009
Oh My, these chops were fantastic! I did cut the cooking time down to 1 hour. The chops I used were very thick, so I cooked 30 min. on each side. I do think if I had cooked as directed, they would've been dried out. I added the soup mixture to the skillet where I had browned the chops, and cooked until heated. I topped chops with gravy just before serving. Next day, I scraped breading off left over chops, and made stroganoff. The flavor was incredible! Thanks for sharing.
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Cooking Level: Expert

Living In: Neosho, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: jun. 2, 2009
These pork chops were absolutely incredible! I made them exactly as the recipe was written except I cut back on the cooking time like everyone suggested. I cooked them 30 minutes alone and then 30 minutes with the sauce. They were SO good. Thank you for the great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: may 28, 2009
These pork chops were PHENOMENAL!!! I used crushed up fried onions instead of bread crumbs. I only cooked them in the olive oil 3 min per side because they were browning fast, then I baked them for 20 minutes without the sauce, 40 minutes with. I also used skim milk and 98% fat free cream of mushroom soup, and they were amazing, fell right off the bone! I served them over basmati rice. I will definately be making these again!!!
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