Hmmm. Not what I was expecting. I must admit... neither me or my bf like mushrooms, but we DO like mushroom sauces (i.e. without actual bits of mushrooms) and cream of mushroom soup. We thought this might be good with the acutal fungi removed. Not really. The pork chops had an odd texture (i.e. more like ribs) that just didn't suit us. The gravy (although runny) was good, but there wasn't enough of it, even though I used an entire can of soup and a tad more than 1/2 c. of wine for half the recipe. The pork chops were bland despite the dredging/frying step. I sauteed my onion (1.5 small sliced onions) and 2 cloves of garlic (we LOVE garlic) in the browned bits and a little more oil, but their taste was also non existent. One comment to those who want to try this: be sure to mix your soup/wine together with a wire wisk BEFORE adding to your slow cooker. It makes a difference and gives the two ingredients a chance to equally blend. Served with a side of Parmesan noodles (i.e. Knorr) and garlic bread. Thank goodness for sides! Sorry, but I will not be making this again.
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Hmmm. Not what I was expecting. I must admit... neither me or my bf like mushrooms, but we DO...