If 5 stars are "the best" then 3 stars must be "good". This is a good, solid, comfort food recipe. I used two 2" thick boneless pork chops. After reading comments about bland pork and because of their size (9oz ea), I used the full teaspoon of both garlic powder and season salt on my chops before flouring them. I fried them for just 2-3 minutes per side, top, bottom, and all around to avoid burning them. My pan was smoking hot at medium-high. I used a 7x11 dish and the gravy reached about halfway up the sides of the chops. I followed the recipe with these adjustments: For the gravy,I doubled the wine to 2/3 cup, added 1/2 tsp pepper, and mixed in 1 sauteed sliced onion. I baked the chops just 20 minutes, added the sauce and baked for another 30 minutes with the foil and then 20 minutes more without the foil because the sauce was looking thin. The end result was tender pork chops that still had good texture and a sauce that needs tweaking. Most of the flavor came from the breading on the chops. Next time I'll try using golden mushroom soup, add sauteed mushrooms, and omit the milk to see if that helps. My husband liked it and I'm adding this recipe to our comfort food rotation.
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