Reviewed: Feb. 9, 2012

Great recipe! I prepared it just like it said and it was a big hit. Everyone loved it and said I should fix it again.

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mo3-mdd

Cooking Level: Expert

Reviewed: Dec. 8, 2011

After two bites, my husband said this recipe was a keeper! I didn't change anything except to add a shallot before adding in the mushrooms. Oh, and I followed the advice of one review that mentioned holding the gravy while the meat finishes cooking in the oven. I think that when I make it again, I'll add a tablespoon of Worcestershire sauce to give it a little more of a kick. a

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spanishdona

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Cooking Level: Intermediate

Home Town: Roxbury Township, New Jersey, USA

Living In: Greenville, South Carolina, USA

Reviewed: Sep. 13, 2011

Easy recipe. I skipped the rosemary and put on the gravy at the end. The TIME IS WRONG. It does not take 1 hour to bake. I baked it for 1 hour and it was a little burnt. I think 40 minutes is long enough for this dish. It still turned out good but the timing is very wrong.

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LISACAS1

Cooking Level: Expert

Living In: Houston, Texas, USA

Reviewed: May 27, 2011

This was very ok; I'm not a fan of recipes with soup in them, and I'm afraid this didn't help me overcome that opinion. Just very ok; wasn't a rich sauce, and was very much like souped-up soup. I would not go out of my way to buy pork cube steaks just to make this. People who go for this kind of sauce (you know who you are) would like it just as well over cheaper cuts of beef. BTW I ignored the chicken stock addition b/c I didn't think that was a make-or-break ingredient; I did not add water in its place.

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Reviewer:

American Beauty

Reviewed: Mar. 6, 2011

This was absolutley delicious! I used this with beef cube steaks instead of pork, they were way cheaper at my grocery store. I also used cream of mushroom soup instead of the chicken, beef broth and added a splash of red wine to the sauce. I didn't bake these, just fryed the steaks on the stovetop and served over rice with gravy on top. Thanks for the awesome recipe, we will be making this one again often:)

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Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Dec. 18, 2010

We loved these

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VICKI

Reviewed: Sep. 2, 2010

One of my family's favorite and most requested recipes. Serve with homemade spaetzle to make your way into anyone's heart!

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Reviewer:

ACHIO4444

Reviewed: Jul. 15, 2010

Perfect comfort food! I didn't have any cream of chicken so I used cream of mushroom instead. I also didn't use any fresh mushrooms, just mixed the sauce mixture together and poured over the meat. I used half the amount of meat but kept the sauce the same so i'd have plenty for gravy. Baking time was perfect and the pork came out very fork tender!

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Reviewer:

Catlin

Cooking Level: Intermediate

Living In: Mcpherson, Kansas, USA

Reviewed: May 17, 2010

My whole family loves this recipe. The only thing I do different is leave out the rosemary. I live in a tiny town, and it's not available at our grocery store or I would use it :) Thank you for the great recipe!!!

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3 users found this review helpful