Reviewed: Jul. 26, 2009

This recipe is just ok. It does not have much flavor. I would recommend spicing up the soup mixture and the pork more.

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Kendall

Cooking Level: Intermediate

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Reviewed: Jul. 23, 2009

Like everyone else, I modified this recipe. My chops were boneless center loins about 1 1/4". I mixed a bowl of flour and Willinham's rub that I lightly dipped each chop into and browned on each side in a pan of olive oil. I put Pam in my 9x13 Pampered Chef baking stone dish. I laid each chop on its side so that I could fit a bunch in the dish. I then sliced 2 lbs of fresh mushrooms and sweet green onions fresh from the garden and minced 5 cloves of garlic. I put all these sliced veggies in the same pan that I sauted the pork chops in with about 1 TBSP of low fat butter, 2 TBSP of Worcestershire Sauce and about 1/4 can of chicken broth. I then cooked the mixture until it was tender (the broth gets all the yummy scrapings from the bottom of the pan). I then added 2 cans of cream of mushroom soup and the rest of the can of chicken broth once the veggies were tender and mixed it all up in the pan and let it cook for about a minute. I then put all this over the pork chops and evenly distributed it. Put in the oven at 275 covered for about 2 hours (maybe less depending upon the thickness of the pork chops). Everyone salivated over them and they were so tender you didn't need a knife. Yum!

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DT

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Reviewed: Jul. 14, 2009

Only okay. Think I'd rather have actual gravy, rather than soup that is acting as gravy. But an easy dish!

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Becca

Cooking Level: Intermediate

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Reviewed: Jun. 26, 2009

This is the first time I have ever reviewed a recipe. The reason...I think if your going to review a recipe you should base your review on the way the recipe is written and not what you did or would do to change it. I put alot of my own touches on recipes so I don't feel I have the right to rate it since I didn't actually follow the recipe. I hate reading through everybody's "do's" and "do nots" to try and figure out if the recipe is worth making. They should put a "suggestion box" section so that all of the different variations that people suggest are seprate from the reviews. Just my opinion. So since I did nothing to change this recipe, as I usually do...I will rate this one 5 stars!! It was wonderful. My son loved the gravy. Plus it was easy to make. Will definately make again!! Thank you Jennipoo!!

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OOT

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Reviewed: Jun. 20, 2009

Pretty good. I thought it might need a little kick of flavor so I added crushed rosmary to the chops and the "gravy" which turned out good.

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Angel

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Reviewed: Jun. 17, 2009

i would for sure make this again

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Christie

Cooking Level: Intermediate

Home Town: Annandale, Minnesota, USA

Living In: Paynesville, Minnesota, USA

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Reviewed: Jun. 15, 2009

I took the advice of other cooks and sauteed a small onion and generously coated the chops with garlic salt and freshly ground pepper. While the onions were sauteeing, I threw in a couple tablespoons of Worchestershire sauce and let that saute a few minutes more. I used a 8"x8" ceramic dish and layered the onions, then the browned chops and topped it with the mushroom soup/milk/water mix. I used a lower temp. - 325 degrees for 1.5 hours since my husband was on the golf course and didn't come home exactly as planned. I'm sure that's never happened to anyone else!

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Denise E.

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jun. 12, 2009

I'm giving these four stars because even though they were good, I think they would have been pretty plain as the recipe is published here. Like other reviewers, I seasoned the pork chops on both sides with a little salt, plenty of fresh ground black pepper, paprika, and garlic powder. I sliced onions and mushrooms and sauteed them first in the butter and added a tablespoon of olive oil. I placed the veges in the 9 x 13 dish and placed the chops on top. I mixed the cream of mushroom soup with about 8 ounces of milk and poured that over the dish. Baked at 350 for about 45 minutes, and served it over mashed potatoes. Yum!

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SundayGirl

Cooking Level: Expert

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 9, 2009

These were very good. Classic cream of mushroom chops. I used PAM instead of butter to lighten it up, used 98% fat free cream of mushroom soup, and sauteed 1 onion and 1 t. of garlic and added that to the soup. I also added 1 T worchester to the soup, and only added 2/3 cup skim milk (no water). Adding a lot of fresh pepper to the chops before frying them added a lot of flavor. Baked covered for sure. Mine were only 1 in so they only needed 30 min in the oven. Great with mashed potatoes and oven roasted corn on the cob!

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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jun. 4, 2009

This is famous in my house now! I add sliced onion, chopped garlic and a little bit of garlic salt on the chops, and cook them low and slow!! Easy!

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Novi

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Bullhead City, Arizona, USA

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Reviewed: May 31, 2009

This was just ok. I may have ruined it for myself because I used cream of chicken soup (non-mushroom people) and it just didn't taste right. I might try it with another cream of something next time.

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JENI MOORE

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Broken Arrow, Oklahoma, USA

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Reviewed: May 31, 2009

One of my favorites from this site. Made a few adjustments. Used 2 cans of soup, added 1 cup fresh mushrooms and 1/2 cup chopped onion to pork chop dripping, and only baked for 35 mins. Wonderful we absolutely love this recipe. Thanks

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Kell Bell

Cooking Level: Intermediate

Home Town: Culpeper, Virginia, USA

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Reviewed: May 6, 2009

I tried this recipe 2 nights ago. My husband and daughter absolutely loved it! It was easy and tasty. Bravo!

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FORDGAL

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Reviewed: May 2, 2009

I made these following the recipe. My husband said it was a keeper but I thought it was pretty bland. Will make again but next time will season up the pork and gravy a lot more.

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Marlene

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2009

I didnt care for this, but Im picky and didnt grow up eating pork chops. My husband on the other hand loved it!

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MrsHiller

Cooking Level: Intermediate

Living In: Waseca, Minnesota, USA

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Reviewed: Apr. 27, 2009

I added some italian bread crumbs for more flavoring...

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JJ1MP

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Reviewed: Apr. 27, 2009

Very good. All I did different was put in a little onion , only because I had some cut already. My family wished I made more .

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RPMUNTZ

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Reviewed: Apr. 19, 2009

This took too long to cook and tasted like I poured soup mix over it.. Won't make again. Next time I'll season and cook on the bbq as usual.

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brilyn

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Reviewed: Apr. 18, 2009

I added a package of dry onion soup mix and it added color and flavor. Will make this again!

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Darlene's kitchen

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Reviewed: Apr. 15, 2009

These pork chops come out so moist and the flavor is awesome. We bake 20 minutes covered then 20 minutes uncovered, and they come perfect. Thanks for the great recipe.

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JenRay

Cooking Level: Intermediate

Home Town: South Lake Tahoe, Nevada, USA

Living In: Carson Valley, Nevada, USA

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Gravy Baked Pork Chops

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