Reviewed: Aug. 23, 2009

Very good! make sure the oil is good and hot prior to frying. I did crisp up a little longer prior to baking. very good. I had no white on hand so had to use red wine. taste was still great but the colour of my gravey was a little strange from the red wine) Also added fresh mushrooms fried up in the wine. YUM YUM

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mammanug

Cooking Level: Intermediate

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Reviewed: Aug. 22, 2009

I've tried this recipe twice. The only thing I changed was to cook the chops longer before baking. Both times the breading was soggy and came off the chops. The flavors are good and the chops are tender. However, I just do not see the point after the breading comes off and you are left with naked chops, a good sauce with soggy pieces of breading mixed in.

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Art

Cooking Level: Intermediate

Home Town: Panama City, Florida, USA

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Reviewed: Aug. 20, 2009

this recipe is really good and the sauce by far makes the recipe. I doubled the sauce and used 1 can of condensed cream of mushroom soup and one can of golden mushroom soup to give it extra flavor. I also used mushrooms and green onions to give it more texture and color. Since i doubled the soup mixture I was able to spoon about 1/4 of the mixture on the porkchops after letting them back for 35 minutes. I then took the porkchops out after another 30 minutes and let people put extra sauce on them. delicious!

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jessie.f

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Reviewed: Aug. 18, 2009

I thought this recipe was pretty good. I followed advice of other users and added a can of golden mushroom soup mix, but I did not increase the milk or wine so it was a little thick. Next time I will definitely add more milk and wine because this is a sauce that we wanted more of! Another change I will make next time is using boneless pork chops. If I would have made these changes this time I would have given it 5 stars. My very-finicky teenage daughter loved it as was, and she declared that this would be one of the recipes she would want to add to our "Family Favorites Cookbook." This is a VERY tasty recipe. A definite notch or two above your average smothered pork chops. I think the wine gives it that little bit of extra zing that pushes it over the top.

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Autumn

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Reviewed: Aug. 17, 2009

I have had better but it was good.

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LISA41070

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Reviewed: Aug. 17, 2009

The pork chops were great. The sauce left a lot to be desired.

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Gogs630

Cooking Level: Intermediate

Home Town: Huron, South Dakota, USA

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Reviewed: Aug. 17, 2009

I don't eat pork but I made this for the pork lovers and they loved it. They really liked it.

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KAHLUAKIZZES

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Reviewed: Aug. 16, 2009

Yummy! I added scallions and fresh mushrooms to the sauce. Will make this again. Thank you!

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tamara

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Reviewed: Aug. 16, 2009

Made this as a comfort food when helping out my son and daughter-in-law after the birth of their second baby. They were still commenting on it 2 1/2 weeks later when I went back home.

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DEBHODNY

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Reviewed: Aug. 15, 2009

These are the best chops my family and I have eaten. Wonderful!!!!!

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Big Ern

Cooking Level: Intermediate

Living In: Port Saint Lucie, Florida, USA

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Reviewed: Aug. 15, 2009

I used Ritz crackers for the breading. Tasted great!

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Tim

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Reviewed: Aug. 15, 2009

The most fork-tender pork chop I have ever had. Yum!

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mama2006

Cooking Level: Expert

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Reviewed: Aug. 14, 2009

My family loves this recipes its AWESOME, melts in your mouth, thank you

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smallmama

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Reviewed: Aug. 14, 2009

I would give this a 4.5 rating if i could. Yummy and easy! I cooked 4 pork chops, 40 minutes all together and the last twenty with the sauce. I really enjoyed this recipe and my boyfriend did too. I liked the sauce but i think i could def. improve it. Next time i will saute some onions and garlic and threw in there.. and maybe some extra spices. Like others said the pork chops were VERY TENDER and mine were juicey! This one I will def. make again.. I am looking forward on Improving IT! Great base recipe! THank you!

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ShayGotCha

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Reviewed: Aug. 13, 2009

Melt in your mouth. It's in our top favorites now!

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kbresler

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Thousand Oaks, California, USA

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Reviewed: Aug. 11, 2009

We get together with our "Card Playing" friends once a week and dinner is the prelude to the cards. Our friend is a highly successful former restaurant owner so I am always searching for "something to WOW them". These pork chops did it!!! My hubby is constantly saying "stick to the tried and true things that I love" and once again, this recipe for these chops has won him over as well. The only thing I did differently was (no white wine in the house) so I doubled the milk. I cut down on the baking time; baking 30 minutes then adding the mushroom/milk sauce and baking the additonal 30 minutes. These pork chops were moist, and OH SO YUMMY! Will certainly be making them lots more in the future.

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djs

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Reviewed: Aug. 10, 2009

Followed recipe exact and found that the breading on the pork chops was a little soggy when finished. I fried them golden brown, and they looked so good before baking....I was a little disappointed about the soggy breading. The sauce was very tasty though. Next time I think I will cut the bake time to 20 minutes with the sauce covering chops with an attempt for less soggy breading. My husband really liked the chops so I will definitely try the recipe again.

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lilymom

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Reviewed: Aug. 10, 2009

I totally screwed up this recipe and it still turned out great. I didn't dredge in flour first and I forgot the seasoned salt and garlic. My wife hates cream of mushroom soup but she loved this sauce and it made a terrific gravy. Excellent recipe! This is my second review: We discovered that the reason this recipe was so good the first time was because I forgot the seasoned salt and garlic. We remembered it the second time we made it and ended up throwing out the leftovers! Do yourself a favor and at least leave out the seasoned salt.

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Steve A

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Reviewed: Aug. 6, 2009

Delicious!!!!!!!!!breaded mine with crushed wheat thins(cream cheese & chives)because i didnt have bread crumbs.I doubled the sauce. I forgot to put the seasoning on the meat, so i put it in with the grilled onions and mushrooms in a same pan as i did the chops and topped the meat with them and then the sauce. I baked them for 30 min first, then 20 min with sauce on top. Great!!!

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kataperez01

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Reviewed: Aug. 4, 2009

Wow.... my entire family loved this recipe! My kids (ages 6 & 3) are picky eaters and they wanted to lick their plates clean. I followed the recipe as written, but agree with many of the reviews that said you should double the sauce. It's so yummy you'll want plenty. I cooked it for the full 1-1/2 hours and the chops were so juicy and the meat was so tender! I highly recommend this recipe!

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deegan

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