Reviewed: May 3, 2012

Great recipe. I followed it except that I used the low fat version of cream of mushroom and it was still delicious!!! Next time I will probably use fresh onions as well

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Reviewer:

javonewms

Reviewed: Mar. 18, 2012

This tasted pretty good but I wouldn't exactly call it a casserole because it was so incredibly soupy. If something was added in the mix to thicken it up I would've given it a full 5 stars.

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Trey's Mumma

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Cooking Level: Beginning

Reviewed: Feb. 1, 2012

Wouldn't use onion soup mix again - too salty. Maybe substitute other spices? Otherwise was very tasty.

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TEAGREEN

Cooking Level: Beginning

Home Town: Des Moines, Washington, USA

Living In: Tacoma, Washington, USA

Reviewed: Jan. 18, 2012

Add baked sliced potato. Cook onions and mushrooms when browning the chops. Add a little hot sauce and cheese on top about 20 min. before done.

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fugilynn

Cooking Level: Intermediate

Home Town: Hialeah, Florida, USA

Living In: Pewaukee, Wisconsin, USA

Reviewed: Jan. 3, 2012

This looks great, but please tell me how thick these pork chops are....baking in a 350 degree oven for an hour and a half, I am guessing they are pretty thick. Also - is this recipe for bone-in or boneless pork chops. Thanks.

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Susan

Reviewed: Nov. 11, 2011

Followed recipe with only one change. I didn't have cream of mushroom soup so I used low sodium cream of chicken soup. It was tasty, we will make it again.

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Reviewer:

Matt

Reviewed: Aug. 15, 2011

This dish was perfect for our putluck. Took a 45 minute car ride with it and everyone raved! I used Lipton Garlic and Herb Mix in place of Onion Mix as I picked up the wrong box. It was delicious. Thanks!

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Reviewer:

jill

Reviewed: Jun. 30, 2011

Bone in chops are a MUST. Hubby hates mushrooms, so I used low sodium cream of chicken soup and did not add fresh mushrooms. Final product was fall off the bone tender, but salty, bland, and very much akin to the gravy on a chicken fried steak. The second time around (see my custom recipe), I browned 2 DRY pork chops (salt & pepper to taste) in 1 tbsp unsalted butter on each side. Removed chops and deglazed pan with dash of white wine, added minced onion and 4 cloves minced garlic, 1/2 tbsp cayenne, 1/2 tbsp dried parsley. When liquid had evaporated, I added 1 tbsp flour, stirring constantly until roux was brown. Added low sodium cream of chicken soup and 1 can water to the party. Boiled stirring constantly for a few moments. Returned pork chops to the pan with juices. Covered and baked. Much improved.

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SOTHEBOMB

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Glendale Heights, Illinois, USA

Reviewed: Jun. 6, 2011

Really, really easy recipe. A little salty, but I like that. I only have canned mushrooms and added a sliced onion for some texture. Served over white rice with Jasmine's brussel sprout recipe from this site.

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