i really enjoy this recipe, i tried pan searing the chops first with a small amount of minced garlic and it gave it an extra kick. and a little onion mixed in with the caned soup helps the flavor along to.

i browned the pork chops before hand as well, and mixed all ingredients together before baking. Also, it was fantastic served over rice!

Very easy and very good. Great quick meal on a hectic night, everyone loves it

GREAT recipe for freezer burnt pork chops!!! They came out very good, you'd never guess how much ice was on them. I'd make again in a pinch.

made this tonight,my son and I liked it but the hubby didn't care for it.I added some spices because it was bland.I'll make this again with chicken because we liked the gravy.

This recipe was fairly underwhelming. When I rely too much on canned cream soups as the major ingredient in a recipe, I find the recipe to come out a bit bland. I did season my pork with Jane's crazy mixed up salt, worcestershire sauce, and onion powder. Overall, just sort of a blah recipe.

I did this a little differently. I combined the soups and sour cream together, browned the chops in a skillet and the put them in a bakin dish with the soup mixture and a bag of thawed frozen green beans. I added some shredded cheddar and baked @ 350 covered with foil for about 40 minutes. I took the foil off, sprinkled with fried onions and baked for apx 10 minutes longer until the onions crisped up and browned. Seasonings I added included red pepper flakes, garlic powder, a dash of clove, salt, and pepper. Everyone loved this dish and it even made the green beans (which I hate) taste edible!

I fell asleep and cooked those suckers for an extra half hour, and they were STILL moist! (There wasn't much left of the soup, though... so I only used half the sour cream. Wish there had been more.) I'll definitely be making this one again (and again)!

These are amazing!

I made these for my family probably 2 years ago and am just now getting around to rating it. Everyone loved it. I just found all my recipes, because my comuter crashed, and I made this last night it is still a big hit...

I think that my finished product would have been more attractive had I browned the meant in the pan first.The pork chop itself was very bland. However, the gravy went really well with the rice and my husband mostly ate the rice and gravy. I may attempt this at another date in the future, browning the pork chops first. Oh, and I baked them for right about 26 minutes, and internal temp had been reached.

This was GREAT!! My husband and I both loved it and so did our two year old. I served it with White Rice and Broccoli. I feared the sauce might be a tad to thick for our liking so I added about a cup of milk. and it turned out perfect! We will make this again! Thanks for the awesome recipe!

Very good!! My kids and I loved this recipe. They insist that I make it again. My very picky seven year old even went back for thirds on this one.

This recipe was delicious! I've made pork chops with just mushroom soup in the past. The sour cream made the gravy very creamy and added so much more flavor. I also seasoned the chops with garlic powder, onion powder and seasoned salt and browned them on the stove before baking. I will pass this recipe on to family and friends!

They were great, and looked delicious. It looked like it took a lot more work when they were so easy to make

This was VERY bland and the chops were overcooked. I removed the chops to a plate, poured the sauce in a saucepan, added an envelope of dry onion soup mix and let simmer for about 10 minutes, added the sour cream, and just skipped the French onions. If I make this again I will add the dry onion soup in the beginning and use thick chops.

This is a great recipe. Usually my husband only likes fried pork chops, but this was a hit!

My husband and I just love this recipe! A good winter dinner.