This was as hit in my house. Instead of Cream of Mushroom soup, I used Cream of Chicken. I also heated the cream of chicken soup, milk, and wine on the stove for about 10 minutes before I poured it on the pork chops in the oven. I also added a little sea salt, parmesan cheese, and pepper to the sauce. Since I had thin cut pork chops, they didn't need to be in the pan for 5 minutes per side to brown, and they didn't need to be in the oven for 1.5 hours either. I browned the meat, put it in the baking pan, covered it, cooked it for 30 minutes on 350, took the pan out and poured the cooked milk, wine, cream of chicken sauce on the pork chops - also added a little parmesan cheese to the top of it; then placed the baking pan back in the oven for another 30 minutes, covered. Served with basmati rice and collard greens, this was perfect and everyone kept going back for seconds. Delish!
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This was as hit in my house. Instead of Cream of Mushroom soup, I used Cream of Chicken. I...