This was capital F-abulous!!! I made 2 adjustments: I followed a prior reviewer's suggestion about using Montreal steak seasoning in place of the lemon pepper. Also, instead of 1/2 cup milk I used 1/4 cup milk and 1/4 cup half-n-half -- this made the sauce really creamy and rich and yuuuummm. (just be careful not to bring it to a complete boil). Delicious meal with mashed potatoes and steamed veggies!

not as mustardy as id like but still good

Made this exactly as written. Was incredibly easy to make. The pork chops were so tender, and the sauce was absolutely delicious! My 2 teenagers loved it! This recipe is a keeper.

This is a great recipe that's easily made from the staples in your pantry. It has a rich flavor that can be tweaked to your liking. I add a little bit of Worchestershire sauce, but that's about all I changed. It's become a regular in my dinner rotation, and one of my husband's favorites.

this was very yummy and quick to make. The sauce is also great over brown rice

My hubby and 2 yr old twins love this!! Instead of Dijon-style mustard I used honey mustard. I also added a splash of worchestershire sauce to the soup, milk and mustard mixture. I seasoned with seasoned salt, black pepper, and garlic powder. It was delicious!! The worchestershire kept it from being too bland. Next time I'll make it with dijon!!

This recipe immediately appealed to me, and I have to say it was AWESOME. If you have an extra 10 minutes and want to add real depth of flavor, let me tell you what to do... brown the pork chops as instructed but instead of adding the sauce right in, remove the pork chops to a plate and put one small-to-medium onion, sliced in the skillet (add a little more butter to the pan if it's too dry). After one-two minutes, add a container of sliced white mushrooms (has to be fresh, sorry - otherwise skip it). Saute until slightly softened, then add a healthy shot of bourbon or cognac to deglaze the pan (turn off the burner for a second while you do this for safety). Let this cook until the alcohol has pretty much evaporated/been absorbed by the onions and mushrooms. Then add in the liquids as instructed and return the pork chops (including any juices they have released on to the plate) to the pan and finish recipe as instructed. I had Colman's Mustard Powder in my pantry, which is a very high quality product, so I opted to use this in addition to the dijon mustard to add another layer of mustard flavor. I created a little spice mixture of the lemon pepper, a bit of kosher salt, the mustard powder and some more fresh ground black pepper since mine was a little heavy on the lemon side. I rubbed this on BOTH sides of the pork chops and added it the onions/mushrooms while they softened. The result was absolutely excellent.

It was bland. I tried to add other flavors and spices to it but it did NOT work.

This was very easy and very tasty! Great weekday dinner. Will make again!

I would give this 4.5 if I could. The chops were tender but without some added spices it would have been bland. My sauce wasn't that creamy but it was my fault- forgot the water. Still good though.