Reviewed: Oct. 23, 2005

Lovely! I used fresh mushrooms. Thanks for the recipe.

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Reviewer:

TAMRAKAT

Cooking Level: Intermediate

Home Town: Northridge, California, USA

Living In: San Jose, California, USA

Reviewed: Oct. 21, 2005

Excellent the mushroom gravy was delicous. I would make it again.

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Reviewer:

JIM1231

Cooking Level: Beginning

Home Town: Paisley, Renfrewshire, Scotland, U.K.

Living In: Calgary, Alberta, Canada

Reviewed: Sep. 6, 2005

GREAT! I added a little Cream of Mushroom soup to the sauce. What a wonderful flavor the sauce had. I well be making this again. Thanks!

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Reviewer:

hwaynek

Cooking Level: Expert

Home Town: Altoona, Pennsylvania, USA

Living In: Homestead, Florida, USA

Reviewed: Sep. 4, 2005

These were easy and delicious! However, being one who is trained and worked in Food Safety and Temperture Monitoring, I would recommend cutting the baking time almost in half. Pork Chops need only cook to 160 degrees for Medium and 170 for well done. You take them out of the oven when they are 10 degrees from where you want them to be because there is carry over cooking time. This will keep them juicy...I cooked mine 15 minutes less then suggested and they were still way over cooked (190 degrees when I took them out). So, a definite keeper recipe, using fresh mushrooms, but only need to bake about 20-25 minutes!

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Reviewer:

mom2oovc

Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA

Living In: Canton, Michigan, USA

Reviewed: Jun. 24, 2005

Excellent flavor, easy to make. I think the cooking time was too long though. I'll be making it again. Will knock off about 15 of the 45 minutes. The sherry seemed like it would over power this dish, but it was all good in the end. Don't worry like I was worrying. Good dish!

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3 users found this review helpful

Reviewer:

BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: Jun. 8, 2005

We loved this, but with my changes. I used olive oil instead of butter and I also used fresh mushrooms, about one pound, sauteed first.

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Reviewer:

EDIENICK

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Ferndale, Michigan, USA

Reviewed: Jun. 8, 2005

We really liked this recipe. I used garlic salt instead of regular salt when I seasoned the chops. I think I might have gone a little heavy though. The end result was a bit salty. The overall flavor, texture, and color was terrific and I'll definatly make this again. Thanks for the great recipe.

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Reviewer:

GENELLEB

Cooking Level: Expert

Living In: Lake Stevens, Washington, USA

Reviewed: May 6, 2005

A fine recipe. I give it 5 stars mainly because my husband says these are the most tender pork chops he's ever had. The flavor was a bit subtle; perhaps I'll add a little rosemary or thyme next time, along with more garlic. I also used canned mushrooms; next time I'll use fresh. The gravy was very silky. A keeper. Thanks!!

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