My family loved it. I was so tender, you didn't need a knife. I took the advice of others here an made some tweaks of my own. I had 8 thin pork loin chops I used instead. I didn't have any extra mushrooms on hand and it was still fabulous; but next time I make it I will make sure I have some because I think it would enhance the dish. I also used just plain salt/pepper because I had no seasoned salt. I used one big vidalia onion and a tablespoon of jarred garlic. I did use the 2 cans of mushroom soup and added just a little milk to smooth it out a bit because it was a bit lumpy when I added the onion/garlic mixture. I also browned the meat. I made home-made mashed potatoes and used the extra mushroom sauce on the potatos. Everyone was happy. Even my husband; and he's very hard to please! If I can figure out how, I'm going to post a photo of what mine looked like right out of the oven.

We really enjoyed this!

We make this recipe but add hominy into the golden mushroom soup mixture. This is really good. We also dredge the pork chops in a flour mixture first and brown them before adding the soup. It is soooo good.

Very good!! I followed alot of advise the other chefs offered, but I triedcoating the chops in flour then browning. I decided that really wasn't nessasary just browning in butter would surfice. My family rated this recipe a 4 !/2 Star. So did I.

This was an awesome dish! I browned the meat and onions first and then followed the rest of the instructions. The meat was juicy and tender. My family thought that was the "best gravy" ever. I served it with potatoes and fresh green beans. Thanks for sharing. This is winner! And soooo easy...

This was a great recipe also I loved it. When I seasoned my pork chops I would do it with Lipton Garlic soup mix packet. It has a wonderful flavor to it. Will be making this again.

I was pleasantly surprised at how good this was! I seasoned the chops heavily with garlic salt and pepper and then browned them both in olive oil. Then I baked them in the soup, uncovered, for 30 minutes. They were perfect and the soup made a lovely gravy. We served over mashed potatoes. Yum!

Yummy Yummy... Very good recipe. I did follow a few other suggestions though. First I cooked my onion and mushrooms with a little oil. After I took them out I sered my chops in the same pan. Will definilty make again!

so i'm missing something here. do i really need the seasoned salt and black pepper?

I actually didn't use the half cup of mushrooms... I didn't exactly see it on the ingredient list, but the meal still turned out amazing.

I made this last night and it was a hit! I did brown the chops first with a little seasoned salt and Beau Monde seasoning and I used regular COM soup(1 can) and a jar of mushrooms. I covered with foil and it was moist and yummy !! This recipe will go into the rotation!!

Great! and easy,too.

A bit skeptic at first, It was a surprise. Like mentioned before, I don't like to change a lot of ingredients until I have at least tried it once and my family liked it. I admit that I did brown the chops first. A great recipe for busy evenings as it can be prepared ahead and then bake later.

If you are looking for quick and easy. this is it! I only used 4 pork chops thin cut. So I scaled down the recipe only used 1 can of the soup and 1/2 an onion, still had lots of gravy. I cooked for only about 25 mins covered and then about 12 minutes uncovered.

Not as tender or tasty as I thought it would be. I would rather do a quick fry with seasoning.

According to my children this was "the bomb"!! (that's a GOOD thing!). We really enjoyed these. I didn't change a thing except for browning the chops a bit before baking. Served with mashed potatoes & sweet carrots---even the leftovers were delish. Will definitly be making this again! Thanks for sharing!!

My family said this is definately a keeper. I found it was really good, I did brown my stuff first, used one can of soup and two cans of mushrooms, oninions and garlic. i found i could not eat a lot of it though. Very rich.