Reviewed: Jul. 29, 2009

super easy recipe. I browned the chops on high in some EVVO and then sauted the vegetables in the oil and 2 tbsp of butter. I think some added wine would make this recipe a 6 star!

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msmichaelene

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Reviewed: Jul. 29, 2009

this recipe is great.browning the chop make presentation nicer. really does not change the taste .great recipe and will make it again for sure.easy and quick dinner with potates or rice and salad

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sylviarp

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Reviewed: Jul. 29, 2009

pretty good recipe. I feel like it needs some garlic.

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kpinsonat

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Denham Springs, Louisiana, USA

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Reviewed: Jul. 25, 2009

Pretty good. I did follow some other suggestions and browned the pork chops first and used onion and canned mushrooms with garlic sauted in butter. Other than that, followed the recipe. The pork chops were really tender and this was easy to make. Served with rice.

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Criniss

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Very good!I modified the recipe somewhat to meet the taste of my family and to use type of soup that I had on hand.I did as some of the other reviews mentioned and browned the onion and clove of chopped garlic in EVOO. I browned the seasoned chops in EVOO and small amount of butter before I placed in baking dish. Used 1 can of cream of celery soup and 1 packet of dry brown gravy mix with mushrooms. Mixed dry gravy mix in with creamed soup and a small amount of water....enough to rinse can.Stirred well and poured over the chops. Covered chops and baked as directed, uncovering in last 10 minutes of baking. Chops were very tender and the gravy was great..everyone said to cook chops like this again real soon. A big THANK YOU for sharing the recipe, I will definitely prepare chops like this again.

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Mel K

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

This is one of my favorite ways to cook pork chops. I sautee diced onion and fresh mushrooms in butter, then sear the chops in the same pan (the key is to get the pan hot (med high) so you just brown the chops, and don't cook them). I then covered the dish in foil and cooked for 30 min. @ 350 and 30 min @ 375. I have tried the method of cooking on the stove top with a deep pan, but my pork chops always come out dry that way. I think you need the indirect heat to keep them moist.

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rookiechef

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: Murray, Utah, USA

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Reviewed: Jul. 20, 2009

Very good and very easy. I had to change up though because my hubby cannot have condensed soups due to MSG content plus we low carb so I also sub sub for that reason, HERE IS THE SUB: 4 TBL unsalted butter, 1 clove garlic mashed/chopped, 4 TBL of soy flour, 1 1/2 cup of milk and 1 TBL of "Better than Boullion" chicken flavor (no MSG) Melt butter, whisk in flour, add milk and seasoning and some ground pepper. Also, I did brown the chops in EVOO and sauted onion and mushroom before baking. Cut down to 30 minutes and it was really good. I love easy meals and this was a hit.

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Laura

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

nice comfort food, I added more mushrooms and followed the advice of other to add garlic.

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kcj

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2009

This was great. I didn't have seasoning salt, so I rubbed paprika, coarsely ground pepper, and kosher salt into the meat. The onions were doubled and sauteed until carmelized before stirring into the mushroom soup.

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Sandra Smith

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Jul. 19, 2009

This sauce gives such a great flavor and the pork chops were nice and moist!!

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javabean

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Reviewed: Jul. 17, 2009

My family loved this recipe for pork chops. They were nice and moist, not all dried out like some recipes you try! :)

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LBRIGGER

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Reviewed: Jul. 14, 2009

My fiance and I loved this and would definitely make it again. We added a tablespoon of minced garlic to the sauce but other than that, followed the recipe as stated. The meat was so tender, the sauce had a great flavor and it was so easy to make. Overall, top notch!

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AKI101

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 13, 2009

Excellent and Easy! ....one would dare to saw tooooo easy.....;-) I used 2 cans of cream of shroom. I sauteed the onions and shrooms and browned the chops briefly. Excellent over rice. I would make this again. delish

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Tonya

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Jul. 12, 2009

I don't usually review recipes, but I had to post how great this one was! I followed it almost exactly, with the exception of browning the pork chops before putting them in the oven and replacing one of the cans of golden mushroom with cream of mushroom. The gravy was awesome served over rice. The entire family loved it, which is saying a lot for us!

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Heather M.

Cooking Level: Intermediate

Living In: Warner Robins, Georgia, USA

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Reviewed: Jul. 11, 2009

Great recipe! I took the advise of others and quickly browned the chops after seasoning them in a bit of garlic powder, salt and fresh ground pepper. I also butterflied them as I had centre loin chops and they were quite thick. Once I browned the chops I removed them from the pan and then added a little bit more butter and garlic and sauteed the onions and thinly sliced mushrooms. I didn't have a can of golden just regular and also did used an additional can of cream of celergy and I added 2 scant cans of creamo. I cooked it covered and removed the cover the last 10 mins or so. My husband raved about them and was licking the serving spoon so I knew that was a great sign!

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Quiltinghearts

Cooking Level: Expert

Living In: Port Coquitlam, British Columbia, Canada

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Reviewed: Jul. 11, 2009

Really, really good! I followed others and browned the chops, added a little garlic and sauted the onions and mushrooms(about 2cups-we love mushrooms)Then used 1 can of golden mushroom soup and 2 cans of regular mushroom soup. It needed a little water to smooth it out, and we only cooked it for about 25 min. uncovered. We served it with rice, and mixed veggies. The sauce was so good over the rice, my 6 yr. old ate seconds, and he usually picks at his food and never eats rice! The only thing I will do differently next time, it to use more golden mushroom soup just for a different taste than the usual mushroom soup chops.

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WERFLY

Cooking Level: Intermediate

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Jul. 9, 2009

I don't add extra mushrooms, I just use cream of mushroom soup.

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Kristy

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Reviewed: Jul. 8, 2009

This was so easy and my entire family loved it. The sauce served like a gravy over mashed potatoes and it was very good. We can't wait to have it again.

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