Reviewed: Feb. 11, 2013

I am cooking this right now, but I found that it really needed beef base and some sour cream, I also agree to saute the mushrooms, onions and garlic.. then add to crock pot. really smells great and I cant wait to try it! I plan on serving garlic mashed potatoes with this... enjoy

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Reviewer:

nikki

Reviewed: Feb. 5, 2013

I cooked it on low for only 4 hours like suggested. It was plenty of time. The pork was just ok. This is not a recipe I will ever make again.

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Reviewer:

Becky C.

Cooking Level: Expert

Reviewed: Jan. 31, 2013

Very good. Everyone in my family liked it. Next time I am going to add more seasoning and mushrooms.

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Reviewer:

MICHBAILEY

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Dayton, Ohio, USA

Reviewed: Jan. 21, 2013

Great easy slow cook recipe. I read some of the other reviews and since I love mushrooms & onions I doubled them plus added an extra cup of the marsala, a cup of low sodium beef stock since I think it made the sauce too thick once I added the flour. I cooked my chops in 3.5 hrs. since my crock pot cooks super fast. I thought cooking it for 6 hrs. was too long as well so I cut the time in half. Lastly I added more mushrooms at the end just for presentation and my family loved it. (No leftovers). Please, please sautee mushroom & Onions prior to adding to crockpot plus add extra garlic. It makes it all taste soooo yummiiii.

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Reviewer:

JCabrera007

Cooking Level: Intermediate

Home Town: Bay Shore, New York, USA

Living In: Charleston, South Carolina, USA

Reviewed: Jan. 12, 2013

The biggest thing i so different is use 1/2 cup white wine with 2 tsp brandy as a substitute for the Marsala wine. It is so good i have never gone out and bought Marsala, but i always have sauvignon blanc, which i usually use, or i have used Chardonnay. This has become a standard at my house. You do not need 1 cup flour, 1/2 C usually will do, but use the same amount of spices in flour. I do think carmelizimg the onions really helps and sautéing the mushrooms, but I have made it without and is still good. I serve over rice. It makes a,good gravy right in the pot. I usually cook on low about 4- 41/2 hours. Have made in 3-1/2 on high. My old, original "crock pot" could go 6 hours, but not my new slow,cooker. Have made for company and everyone see,s to love it.

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Reviewer:

Jeri

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 8, 2013

My whole family loved this. The pork chops were so tender we did not need knives to cut them. Was great served over broad egg noodles. Will definitely make this again. Will try it with the onions carmelized next time.

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Reviewer:

Ann

Reviewed: Nov. 1, 2012

I thought this was a great recipe. I did make some changes. I used country style ribs instead of pork chops. I browned the ribs but did not dredge them. I put 1/2 cup flour and all the seasonings into the crockpot and poured the wine over them. I omited the cream of mushroom soup becuase I hate canned condensed soups. I had A LOT of ribs. I cooked them for about 7 hours on low and they were fall off the bone tender. Everyone in my family thought it was fantastic. I am adding this to our crock pot go-tos.

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Reviewer:

bndibean

Cooking Level: Intermediate

Home Town: Oakley, California, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Oct. 18, 2012

Made this last night and was a hit. Porkchops so tender. I did take the advice for my picky eaters that do not like mushrooms and mixed the soup and wine in my Blend tec. then left the mushrooms till the end and sauteed them in butter garlic and marsala and served on top. this dish goes well with baked herb red potatos and green beans.

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Reviewer:

anut

Reviewed: Oct. 16, 2012

The family loved it, and we will add it to the keeper file. I went with the advise and sauteed the onions and mushrooms but used olive oil. Cooked to perfection in 6 hours in my pot on low. Thanks for sharing.

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