Reviewed: Feb. 10, 2009

I made these last night with a couple of variations. I seasoned the chops with lots of black pepper and a little salt. I used one can of soup instead of two and thinned it with some chicken stock. I thought they turned out ok my husband liked them and we have great leftovers for lunch today.

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Marsha

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: North Bergen, New Jersey, USA

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Reviewed: Feb. 7, 2009

Very good. Left the extra mushrooms off.

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Audra

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2009

They are good but I have had better.

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JAMIE LAWSON

Cooking Level: Expert

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Reviewed: Feb. 4, 2009

I would definitely follow the other suggestions in pan frying the pork prior to cooking the casserole. I also think 2 cans of soup is too much, we lost a lot of onion and mushroomsn in the excess gravy. Adding fresh mushrooms, garlic and onion gave it a nice flavor but scale back on the canned soup and this is a winner.

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kimbaleelou

Cooking Level: Intermediate

Home Town: Wakefield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 4, 2009

My husband loved these but I didn't. I think I might try again with chicken as I'm not a huge pork fan and maybe that's what put me off.

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Erin A.

Cooking Level: Intermediate

Home Town: Reading, Massachusetts, USA

Living In: Alexandria, New Hampshire, USA

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Reviewed: Feb. 2, 2009

Delish! This is a regular meal at our house. It is extremely easy. I always add alittle more seasoning. Such as dried parsley, oregano, garlic, Tony Chacheres' and whatever else I'm "feeling" that day.

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Momma Morgan

Cooking Level: Intermediate

Home Town: Erath, Louisiana, USA

Living In: Abbeville, Louisiana, USA

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Reviewed: Feb. 1, 2009

Not a bad way to try pork chops, but not something we liked much. MIGHT make again, but not anytime soon.

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Tiane

Cooking Level: Beginning

Home Town: Providence, Utah, USA

Living In: Bellevue, Washington, USA

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Reviewed: Feb. 1, 2009

I used only one can of soup and then added chicken stock to reduce the calories. Minimal prep time for a wonderful meal

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GEORGIE17

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Reviewed: Feb. 1, 2009

Very quick and easy, so this one is a favorite when I'm too tried to do too much. I make with mashed potatoes.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 27, 2009

This was okay... I first browned the meat on both sides, and then added some milk to the soup before baking for nearly an hour. It was too soupy, so I had to thicken it with some flour and water mix. then it was delicious! The family felt it was normal okay.

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CassandraE

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Reviewed: Jan. 27, 2009

Easy with Fabulous flavor, not very pretty but we loved this! I'll be making again!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jan. 25, 2009

Very good recipe. Thanks Hallie. I actually simmered the pork chops in my cast iron pan using all the ingredients listed in the recipe. However I did change the soup as I only had one can of cream of mushroom. I also used one can of cream of celery. Most cream soups blend well with flavor. I covered the frying pan and simmered for about an hour. I served the chops and sauce over pasta springs and peas. My family loved how tender and tasty the chops were. Thanks again Hallie. Your recipe is a hit in our house!

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CREAMRIDGEANGEL

Cooking Level: Expert

Home Town: Cream Ridge, New Jersey, USA

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Reviewed: Jan. 23, 2009

Maybe its just me, but I could not get these pork chops to cook. I browned them on the stove for about 10 minutes before adding them to the pan and putting the sauce on top. I then cooked them for over an hour at the correct temperature and they still were not done. By this time the sauce had become lumpy and looked unappetizing. I finally threw them out and sent my hubby out to pick something up for dinner. This is the second time I have had a problem with pork chops. I will no longer be making pork chops.

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TXGirl

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Jan. 23, 2009

Good recipe. I used 1 can of Cream of Mushroom and 1 can of Golden Mushroom,the onion and the fresh sliced mushrooms. I sauteed the fresh mushrooms with the onions, 1 tsp of garlic and some olive oil. Had it with Sauteed Asparagus and mashed potatoes. It was good. Will make it again!

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RookieCook

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Reviewed: Jan. 22, 2009

This was a pretty easy meal to make although I made several changes to the recipe. I added chicken broth to the soup and seasoned with worcestershire sauce, red wine and a small amount of powdered gravy mix. The fresh mushrooms were sauteed with garlic and onions also seasoned with worcestershire sauce. red wine, salt & pepper. I added this to the pork chops prior to putting in the oven. I served over noodles with candied carrots. Hope this helps generate new ideas.

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Diane C.

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Reviewed: Jan. 21, 2009

I thought it was just okay. Don't get me wrong, I love cooking with cream of mushroom however it was a tad on the creamy mushroomy side. It was good but not all that in my opinion. I tried it by cooking it in butter, onions and garlic with a little salt and pepper and then adding the cream of mushroom with a little milk to ease down the creamy side. Up to you, you will either love it or just find it okay like I did. But always worth a try.

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chmod -rw

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Reviewed: Jan. 20, 2009

Just made this for the family. They loved it even the picky youngest child ate it. I used cream of celery soup low fat added a little chicken broth and garlic. My family is a bunch of garlic lovers. But other than that I kept things the same oh and i sauted the veggies before hand. Thanks for the recipe i will be making this again.

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JANTOSZ

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Reviewed: Jan. 19, 2009

My fiance' and I absolutly Love this recipe. I did also add, 1/2 cup chicken stock, 1 bouillon cube, some sherry wine, crushed red pepper to the can of mushroom soup. Seasoned the pork chops with sea salt, pepper, and Seared the pork chops, on both sides. Pour the can of mushroom mixture into the casserole add the pork chops, then the saute' with the onions and fresh mushrooms mixture. Bake with lid on for 45 minutes, take lid off, I would like to add the French's fried onion strips to the top and let it get crispy. Yummy!! I would also serve this with fresh green beans, and angel hair, with gatlic and oil!!

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michellev29

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2009

Simple, used everyday pantry staples, and was a no fuss meal that the hubby enjoyed quite a bit. He asked me to save him a plate for lunch tomorrow. I used 4 chops and cut this in half. Good food. Thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jan. 13, 2009

Everyone really liked this!! I don't eat pork, so I sub'd a piece of chicken for my piece. My husband and sons both ate well and I saved a piece for my mom who also loved it! Served with mashed potato and green beans! Very tasty and super easy!!

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