Reviewed: Nov. 26, 2011

I took into account other reviews so I: 1. peeled 2 large potatoes and boiled them whole for 8 minutes. 2. Used the mandolin to get VERY thin slices on the potatoes and also sliced an onion. 3. I baked for about 75 minutes and never touched it. The potatoes were still not done. I took out the pork, put the oven to 450 and let the potatoes back in for about another 30 minutes! For the trouble and end result, I will not be making this again. The pork chops would have been better pan fried with mashed potatoes! Live and learn.

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Reviewer:

macton

Reviewed: Aug. 24, 2011

I tried this recipe after reading reviews. I put potatoes in microwave for about 6 min. on bake, seasoned them with garlic powder and cayenne pepper , placed 6 slices of pork loin (1/2 in. thick) on top. blended 1 can cream of onion, 1 can cheddar cheese and 1 can cream of celery soup plus a half stick of butter and spread over top. Then baked for hour and a half at 350. It turned out absolutely great!! the meat was fork tender and the potatoes were like the best au gratin ever.

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Reviewer:

aprilsparks

Reviewed: Jul. 5, 2011

I too used hashbrowns since I was afraid potatoes wouldn't cook right. I had just enough frozen hashbrowns to layer the bottom of my pan, then laid four pork chops on top. I'm not a huge fan of onions so I only used about a half cup of the broth to dampen the hashbrowns. Then I mixed a can each of cream of cheddar and cream of potato soups and poured that over the chops. Baked at 350 for an hour, then bumped it to 400 for another 20 minutes because the chops weren't quite done. It came out so perfectly that I didn't need to put any more cheese on top. The bubbly sauce is quite good and definitely makes enough for another meal - perhaps over chicken or even plain boiled rice. Great recipe that lends itself to tweaking based on preference (and even better - it's a one-dish meal!) I'm giving it four starts only because it's a bit on the salty side between the pork and all the canned soup. Will definitely make again!!!

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Reviewer:

Kandace Williams

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: May 23, 2011

One can of french onion soup was too much for me. Really, really strong.

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Reviewer:

kelleylikes

Reviewed: May 20, 2011

This is VERY GOOD!!!! If you are watching your salt be careful with this one though. I highly recommend this.

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Reviewer:

Lisa

Reviewed: May 17, 2011

not so good with thick loin chops

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Reviewer:

BakonBitz

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Reviewed: Apr. 27, 2011

My family loved this recipe! I sliced the potatoes thin after reading reviews about the potatoes but I'm sure microwaving them for a few minutes to par cook would work also. This will definitely be served again!

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Reviewer:

Kay

Reviewed: Apr. 8, 2011

I have cooked this on many occasions. I love it. So good.

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Reviewer:

GNCullman

Reviewed: Jan. 20, 2011

Loved all the suggestions, I also used shredded hash browns on the bottom, leftover pork tenderloin meat, then put Golden Mushroom soup on top, baked for 30 min, added Pepper Jack Velveeta cheese with dried Fried Onions on top and baked again for another 5-10 min uncovered.. YUMMY.. my kids added barbeque sauce to it on their plate, we loved it!

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Reviewer:

consue

Reviewed: Oct. 18, 2010

This is a super easy recipe! I did a can of cream of celery, a can of french onion and a can of the cheddar cheese soup. I also cooked the potatoes for 5 minutes each and then sliced them up. Everyone loved it!

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