Reviewed: Nov. 8, 2009

I made my own version of this tonight and it was great! I used panko bread crumbs to coat the pork chops which cooked nicely in the oven with the gravy. For the gravy I used the suggestions of using one can of cream of mushroom and I used about a half of can of golden mushroom soup with 3/4 cup of milk(I didn't use wine because I didn't have any) and sauteed fresh sliced mushrooms, I also added 1/2 of a chopped onion, one garlic clove and about a tablespoon of worchershire sauce which gave the gravy lots of flavor. I will be making this again, a very good Sunday dinner!

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MICHELLE'S

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Reviewed: Nov. 8, 2009

Perfect for Sunday afternoon lunch

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Bridgette

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Reviewed: Nov. 8, 2009

These were the best~ I think I would increase the wine and decrease the milk a little next time and add fresh mushrooms in the last 1/2 hr. But they were perfect just the way the recipe was written.

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Lpenn

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Reviewed: Nov. 6, 2009

My husband and I loved this recipe. I didn't have breadcrumbs on hand so I used Kellogg's Corn Flake Crumbs. For those who complained that it was too salty, you can use Low Sodium soup. I always do.

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Mary Ann

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Reviewed: Nov. 5, 2009

Porkchops were a big hit in my family. My kids even asked for seconds and thirds. Kids ate the porkchops without sauce. My husband and I loved it all.

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Maria

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Reviewed: Nov. 5, 2009

Baked pork chops with cream of mushroom soup was a favorite of mine growing up so I thought I would try a jazzed up version. The pork chops themselves were very flavorful but I guess I'm not a huge fan of the wine. We used a wonderful tasting white wine and it over powered the rest of the flavors. Even after additional cooking all we tasted was the wine.

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Cortney

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Reviewed: Nov. 4, 2009

Our family totally liked the dish as prepared. I think that if you change more than the one or two ingredients it would be more appreciated if you submitted your Own recipe and reviewed the posted dish As Is. I see some reviews with 5 or more changes..that is no longer the same recipe.. and is somewhat insulting to the original poster's labor of love.

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Yendi

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Reviewed: Nov. 3, 2009

good, needed more spice.

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Heather Brown

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 3, 2009

Tender meat, but lacks flavor. Preperation and cooking time is not worth the final outcome. I hate to be so negative, but I think most people are just too quick with the star power, that it makes it hard to get honest reviews from this site. There are a lot of pork chop recipes here. Next time I'll try one of the other 500 4 1/2 star recipes..and so on, until I find one I truly like.

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Jeff

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Reviewed: Nov. 3, 2009

Eh....I didn't care for the sauce. It tasted too processed and the wine just didn't match the cream of mushroom taste. It was just strange tasting. I should mention that I modified the recipe based on the suggestions of others-added golden mushroom in addition to cream of mushroom, cooked 20/35. On the plus side, the pork chops alone were very tender and nicely cooked. Too bad, they were covered in the sauce.

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PastaChef

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Reviewed: Nov. 2, 2009

This was some pretty good stuff. I am not a big fan of cream of whatever as I have gotten older. This was a simple quick meal. I followed everything to a T except I forgot to flour the chops and mine did not take the stated 1 and a half hours to cook. Total time took 30 to bake and 15 with the sauce/gravy. I ran out of time to cook so I pulled the pan out and set it on the burner (from my corn) for a few minutes and let the sauce get all bubbly. The taste was right on for an easy cook meal. Thank you.

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Megan

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Reviewed: Oct. 30, 2009

As is I'd rate it a 1 star, bland and over cooked. Please note all of the 5 stars that modified the heck out of this recipe. I'd don't consider this a recipe just a suggestion. Use this as a jumping off point for your own creation and you will also be rating it a 5 star. I used cream of chicken, poultry seasoning, paprika and shredded cheese. I did the sauce on the stove top and cooked the chops until 155 in the oven. But it is fast and all you really need are white wine, pork and a cream of something soup to make it work. So for me its a keeper with my modifications.

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ATaylor

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Reviewed: Oct. 30, 2009

4.5 stars for texture and 2 stars for flavor. I thought the sauce was quite boring and the flavor of the pork chops definitely needed something. I will use this cooking method again (yet cut back on coooking time- 30 mins without sauce and 15 minutes with the sauce), but I will have to play with the seasoning for the chops (I'm thinking paprika, a little cayenne and black pepper) and try to come up with something different for the gravy. As is, it's really just okay.

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Nicole Burdett

Cooking Level: Expert

Home Town: East Templeton, Massachusetts, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 29, 2009

This is a great recipe! By far, the best recipe for pork on this site. I made it exactly as directed, except I used 2t garlic salt instead of garlic powder and salt. I served it w/applesauce and red & green bell peppers (fresh) with perogies (frozen) sauted in butter

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Oct. 28, 2009

Way better than I expected. I didn't use wine (used a bit more milk) and I cooked 4 chops instead of 6. Awesome. I'll definitely be making this again.

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feb2772

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Reviewed: Oct. 28, 2009

I really liked this. Picky husband wasn't too keen on it, but like I said he's picky. I used low sodium cream of mushroom soup, but will use the regular one next time, I think it will be even better. Thanks for recipe!

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Mimi

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2009

Excellent recipe. I like to use butter cracker crumbs in place of bread, and I added sour cream in place of the milk. Not that I think it made it that much better, but it's what I had on hand. I fried the chops til they were very crispy on the outisde and baked them 20 minutes first, then 20 minutes with the sauce. They were quite thick and I thought it enough time to make them very tasty and tender. Thank you!

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