Reviewed: Mar. 6, 2012

I just made these because I had chop in the fridge and no time to cook them. I am SO HAPPY that I found this recipe! The only change I made was I added a can of cream of mushroom soup and another 1/3 cup of water. My daughter said these were the BEST she ever had and ate every bite. My 13 month old son even liked them, and the hubby thought they were great. No need to change this recipe, or very little change needed. I will definitely make again for us and company- they fell apart :)

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Reviewer:

April P.

Cooking Level: Expert

Living In: Wauseon, Ohio, USA

Reviewed: Mar. 3, 2012

'Followed the recipe (pretty much), but not the directions. I used the coating & cooked 'em in a pan with half oil, half butter. 'Made regular white gravy in the pan. These really aren't better than my regular, nonmustard, flour mixture. I was very surprised. 'Thought it'd be a little spicy, maybe even too spicy with a t & a half. 'Couldn't tell it was there. Sooooo, not bad, just not a big deal either.

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Reviewer:

BOOKMARKER

Cooking Level: Intermediate

Reviewed: Feb. 2, 2012

I substituted chicken broth instead of water like some of the other reviewers. This was SOOOO good, it fell off the bone and my husband and kids ate it all. There was no left overs! I served it with mashed potatoes and broccoli. I will definitely make this again and again. Thanks for recipe.

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Reviewer:

jlmartens

Reviewed: Jan. 11, 2012

Everyone liked them. I've done similar but never with a rub like this before and usually with mushroom soup. My son doesn't like mushrooms so thought I'd give this a try. I did as suggested, even cutting off the fat with kitchen shears. Since I didn't have ground mustard use a few splashes of honey mustard. I browned them. The mustard made them a yummy crispy yellow shade. I drained left over oil and added the can of soup to the fry pan to mix in with the bits of spices in the pan and brown a little (only a few seconds). Then poured it on top of the chops. I had only added about 2 tbsp water because my experience with soup like this you really don't need any water. My chops were thin and I listened to advise of others and reduced time. I cooked in the slow cooker on low for 4.5 hrs. The chops fell apart (in a nice way) once dished on beds of rice. I'll keep this recipe.

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Reviewer:

Tasteyer

Reviewed: Nov. 1, 2011

This is seriously good. I served it over rice.

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Reviewer:

Aunt Ree

Reviewed: Sep. 30, 2011

These are awesome porkchops....so good!

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Reviewer:

ShanaB

Reviewed: Sep. 29, 2011

Had a dessert in the crock pot, so I cooked mine in my dutch oven at a simmer, turned out very moist and tender! I did add extra water and beef bullion.

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Reviewer:

alliesong

Reviewed: Sep. 11, 2011

love this - as is

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Reviewer:

jill91

Reviewed: Jul. 28, 2011

These were GREAT! Followed recipe exactly, cooked for 5 1/2 hours on low. Because I was at work for 9+ hrs the croc pot had been sitting on "warm" for a while; stirred the sauce a bit & served over instant mashed potatoes. I can't WAIT to make these again! :) If you want extra gravy, use 2 cans of soup.

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Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Reviewed: Apr. 14, 2011

This was AMAZINGLY good. I made the mistake of using pork chops with bones, however--it was annoying to have to fish out all the bones from the fall-apart tender meat. My mistake though, not the recipe. It IS important to have boneless chops!

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