Reviewed: Oct. 4, 2009

Very go and a get way to put it a stop on oven pork chops!! MMMMMMMMmmmmmmmmmm!!

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Cat

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Reviewed: Aug. 26, 2009

EXCELLENT!!! I didn't change a thing! Easy to do, and really tasty!! I cut the chops up in bite size pieces, added them to the sauce, and served over egg noodles. An Excellent Quick Tasty dinner!

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Kimberlie

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Jun. 18, 2009

I really enjoyed this dish! I did follow the recipe minus the onions and loved it! The cream soups make a nice gravy thats delicious with nice or potatoes! I think i also just slightly seasoned the pork chops with salt and pepper to give it a little more flavor! I'll be making this again!

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Tktk3166

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Reviewed: Mar. 11, 2009

Great! I added some seasoning to it, along with frozen green beans and it was delicous!

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Danielle

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Reviewed: Oct. 22, 2008

Wow, this was so delicious and so easy to prepare. The gravy is second to none. We served it over rice and the pork chops, which were so tender. I prepared this recipe exactly as written with one exception; I used Golden Mushroom soup instead of the Mushroom soup. I did sprinkle the chops with galic salt and pepper before coating in the soup mixture. These pork chops will have a permanent home in my regular rotation cookbook.

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CLOPEZ91977

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Reviewed: Sep. 10, 2008

I will not be making this recipe again. I followed several suggestions and thought that this dish would be delish. Instead I thought it was tasteless. Don't know what I could of done wrong but I will not be making this again.

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Cora

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Reviewed: Aug. 26, 2008

My husband said it was definitely one to use again!! I browned the pork chops first, used one of the other tips to add green beans and added a can of green chilis and crushed red pepper to the gravy for a south western kick. Served it over rice -- it was great!!

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Tonia

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Reviewed: Aug. 12, 2008

IT WAS A REALLY GOOD RECIPE! IT WAS VERY EASY TO PREPARE AND WAS READY IN AN HOUR!

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DENISEAMEZCUA

Cooking Level: Intermediate

Living In: Thermal, California, USA

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Reviewed: Apr. 8, 2008

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.

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lostangel_24

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Reviewed: Feb. 20, 2008

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

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AbbyA

Cooking Level: Beginning

Home Town: Madison, Wisconsin, USA

Living In: Stevens Point, Wisconsin, USA

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Reviewed: Feb. 4, 2008

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

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Heather

Cooking Level: Expert

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Reviewed: Mar. 10, 2007

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.

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GETGOGO

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Reviewed: Mar. 5, 2007

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.

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Dawn M

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Reviewed: Feb. 13, 2007

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.

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Jason

Cooking Level: Expert

Living In: New Hartford, New York, USA

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Reviewed: Jan. 23, 2007

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!

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Sioranth

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Reviewed: Dec. 14, 2006

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)!

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JZinCLV

Cooking Level: Expert

Living In: Cleveland, Ohio, USA

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Reviewed: Dec. 8, 2006

These are amazing!

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bethgood

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Reviewed: Nov. 17, 2006

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...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Sep. 16, 2006

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.

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KDL1221

Cooking Level: Professional

Home Town: Tampa, Florida, USA

Living In: Fort Benning, Georgia, USA

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Reviewed: Jun. 26, 2006

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!

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Stephanie

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Clayton's Pork Chops

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