Reviewed: Oct. 29, 2009

I absolutely LOVED this dish! I didnt have any ground mustard on hand, so I substitutted ground sage. It was wonderful and Im sure you could season it with just about any spice and it would still be a spectacular dish!

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es3mom

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Reviewed: Oct. 22, 2009

This is an excellent recipe. I actually used venison chops not having any others, and they were wonderful!! Thank You!

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RHKATZ3

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Reviewed: Jun. 20, 2009

I make these a lot in the winter..they are awesome. THrow some French fried onions on the top for extra flavor..yum

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JILIBEAN2

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Reviewed: Mar. 23, 2009

This was awesome! The Family loved it! Will be making this again for sure! Thanks.

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Mrs.Lake

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Reviewed: Mar. 11, 2009

These were the best ever :) I usually don't care for pork too much and neither does my husband but we both enjoyed these very much. I did make a few changes: half the salt, increased the garli, 1 tsp seasoned salt fresh mushroom slices and onion flakes. The only thing that didn't seem right was that my coating didn't really seem to stick to the pork through the cooking, maybe I missed something? I will definately try again though thanks

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Lil1

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Reviewed: Feb. 26, 2009

Even after two minor changes, this was still a bland dish. First, I don't normally brown my chops, but with my 99% success rate of dry chops, I was hoping that would help things. After 5 hours on low, my 1in thick chops were dry. My two changes: subbed 1/4 cup white wine for water (tasted great!), and added dehydrated mushrooms. Shortly before serving, I moved the sauce to a pot, added a slurry (1T cornstarch and 2-3T cold water) to thicken, then served over the chops and mashed taters. The gravy tasted great on the taters, and I may make plain gravy this way again. If I make the chops again, less cooking time, and more seasoning in the gravy.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Feb. 19, 2009

Very good and simple. Added a couple cups of sliced fresh mushrooms which gave the sauce a nice flavor. Meat was falling off the bone. Will probably use boneless pork chops in the future though - just a personal preference.

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Wenderbell

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

need to use 2 cans of chicken soup

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Beverly

Home Town: Greenville, South Carolina, USA

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Reviewed: Feb. 4, 2009

We love this recipe and have made it several times. I do season it more -to the flour, I add the garlic powder, 1 teaspoon salt, I teaspoon Emeril's Essence, 1-1/2 teaspoons of the ground mustard and a generous amount of fresh ground black pepper. I replace some of the water with Worcestershire sauce ( a little less than half Worcestershire, the rest water). I season the soup mixture with a little more Essence, pepper and a pinch of sugar and garlic powder. These are very good! I usually serve them with mashed potatoes and green beans or peas&carrots, but tonight I might serve them with stuffing.

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badkitty

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Moreno Valley, California, USA

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Reviewed: Jan. 11, 2009

this is a really good and easy recipe...i do chops in the slow cooker alot and this was a little different than my usual...will definately make them again...i think different flavoured soups can be used depending on your preference...thanks for the recipe

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Dec. 17, 2008

I thought that the recipe was pretty good. I actually didn't use any of the garlic powder, I used Johnny's Garlic Seasoning instead and I didn't have any dried mustard so I just didn't add that. It probably would have been better, but I didn't start it until 1:30 in the afternoon and my husband gets home from work about 5:30 so I put it on high instead of low and only did it for 4 hours. I think cooking it on high heat dried it out way too much, even with all of the juices. Next time, I will try it earlier in the day and see how it turns out. It being dry was really the only problem I found with it.

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malmalsupergal

Cooking Level: Intermediate

Home Town: Kanab, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Dec. 6, 2008

I tried this for the first time today. Great recipe! ;-) With the suggestion from a few other reviewers, I replaced the water with chicken broth. And I added a little more chicken broth than it called for, simply because I was leaving the crock pot for 8 hours while I went to work. I just felt paranoid not being home all that time, and didn't want to risk the chops burning from too little liquid to simmer in. Next time, I'll make sure I'm home so I can put less broth in and make a thicker gravy. This time, it was still great though. The chops were very tender and flavorful. They fell right off the bone. I had them with a side of creamy mashed potatoes that I boiled when I got home, and some peas. I was pleased with myself for making such a good, down-home meal while I was working. I'll definitely be passing this one onto my loved ones, AND I plan on experimenting next time with maybe beef broth and cream of mushroom soup instead. And I may even cut back on the salt slightly.

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Shyla

Cooking Level: Intermediate

Home Town: Rice Lake, Wisconsin, USA

Living In: Great Falls, Montana, USA

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Reviewed: Oct. 12, 2008

I prepared this recipe as stated and the husband and kids both ate it, but nobody thought it was anything special. I'm not sure if I would make it again.

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SHEDEL

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Reviewed: Oct. 10, 2008

I used healthy request condensed soup. My daughter went nuts over this!

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Margo

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Sep. 24, 2008

This recipe is great! I used beef broth instead of the water and I added a can of mushrooms. Other than that, I followed the recipe. The chops cooked for about 6.5 hours and were fork tender and not dry at all. The gravy didn't taste like cream of chicken soup at all. I served the chops with corn and mashed potatoes. A definite keeper!

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BETHANNE770

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

YUMMY! We are dealing with the aftermath of Hurricane Ike and I needed to fix something I could make in the crockpot I had plugged into the generator and I found these chops! After working all day dealing with the heat and debris, it was nice to walk into the house and smell the aroma of dinner! The chops were extremely tender and my husband LOVED them! My kids ate them up as well. Thanks for such a good recipe that was easy and exactly what I needed!

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D'Ann

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2008

I have no idea what I did wrong but they came out dry and tastess. This recipe was rated very high so I can only assume that it was me who made some sort of mistake.

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popper72

Cooking Level: Intermediate

Home Town: Readstown, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Sep. 15, 2008

A delicious and wonderfully easy way to prepare pork chops--I followed this recipe exactly and the result was savory, oh so tasty, and unbelievably tender pork chops. Served with Ultimate Twice-Baked Potatoes & Green Beans Almondine & got rave reviews, even from my picky 12 yr old.

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Maya

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Sep. 6, 2008

I thought this recipe was wonderful. The aroma alone will make your mouth water. The only thing I would want more of is "gravy" for the chops. Maybe another can of soup would be just the answer. I will definitely make these again. I must say, there's nothing like trying to chew a dry pork chop. These were so tender and could be cut with a fork. Even my little kids enjoyed it. Delicious!!!

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