Reviewed: Apr. 14, 2009

THE BEST PORK CHOPS EVER! I made a 6 chops. Used cream of mushroom soup & cream of chicken soup together and the sauce was amazing. Served with mashed potatoes and used the sauce as gravy. Baked, covered in foil, @ 275 for 3 hours. The meat melted in our mouths!

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DanaD4450

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Reviewed: Apr. 11, 2009

I wanted to add that along with being very good, this has a quick cleanup. I love anything that allows me to get my kitchen back in order while it's cooking. The only things I'll have left to wash are the dishes we eat off of, the baking pan, and the pot with the other side. Anything to make my Saturday's easier, that tastes good, is a favorite for me!!!

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brookeshannon

Cooking Level: Intermediate

Living In: South Shore, Kentucky, USA

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Reviewed: Apr. 9, 2009

I've made these on top of the stove for years. I love it that way, this way is just as good. It made it a little easier for a work night though. I browned my chops [boneless country style ribs, this time] layed in my sprayed casserole dish, then sauted onions and soup and other recipe ingredients with a chicken boullion cube till desolved. Pour it over the chops. Covered in the fridge. When my son came home, he just took the plastic wrap off, put in a 325* oven. Let it cook for 2 hrs. YUM. Threw in a micro. steamed bag of brown rice, heated a can of beans, and some brown and serve rolls. Nice work day meal.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 6, 2009

Quite delicious!! I sauteed 1/4 onion with 1 t. minced garlic in butter. Then I browned the chops in that. I also changed the gravy to 1 can cream of mushroom soup, 1 can golden mushroom soup, & 3/4 cup milk. I added the onion & garlic to the gravy. It was great!!

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bowhead

Cooking Level: Intermediate

Living In: Macon, Georgia, USA

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Reviewed: Apr. 5, 2009

Good home cooking, Took the advice to saute onions and canned mushrooms and tossed on top of the sauce. Bakes up nice in the alotted time.

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tarmstrong

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Reviewed: Apr. 1, 2009

I've been making this recipe for years. After browning the chops, (I use lard for flavor) set them aside, I pour off the grease and add the mushroom soup to the pan. Then I kinda fry the soup in the pan a little bit and then add some kitchen bouquet, about 1/4 tsp. or so, (cuz a little goes a long way) for color and appeal. Add the milk or water pour over the chops in a baking dish and bake until done, about 45-50 min. Sometimes,I also add about 1 1/2 tsp. soy sauce to the soup for flavor. Very good. BTW, I'm 70 years old so I've got a lot of cooking years under my belt, over 50 at least.

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SANDJEAN

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Reviewed: Mar. 30, 2009

I am a single Dad and my 5 year old loves this recipe. I did however add a little something too it as we all do at times. I add a package of French Onion Mix to the soup base and it is remarkable. Thanks for the recipe.

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Fantasy Fanatic

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Reviewed: Mar. 30, 2009

Easy, peasy dinner. Skipped the first part & just put them in the oven with the gravy over them. Had to cook mine a bit longer, but they were pretty thick.

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Scotdog

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

Very Good Recipe. I Added A Little Bit Of Garlic Salt And It Is The Bomb.

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Bill

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Reviewed: Mar. 27, 2009

We didnt really like this, probably not something I'll make again.

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Jenn9503

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

This is a GREAT recipe......Everyone in the house just loved it!!!! I also made a few changes. Like the other reviewers I omitted the water for a thicker gravy mix. Doing so still allowed the chops to be moist. When I browned the chops in butter first before baking I added onion for a little extra flavor and while browning I made the gravy mix and like the other reviewers I added whorcheshire sauce. After putting them in the baking dish I poured the gravy in the butter/onion and then poured it over the chops to bake. I know.....its makes them much more fattening but honestly they were to die for. Not something the family needs to eat every week but but certainly a wonderful dish and worth trying. I made as side dishes red skinned potatoes and and used with the gravy also with green beans.

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Momma Jo

Cooking Level: Expert

Living In: Sanger, Texas, USA

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Reviewed: Mar. 26, 2009

This was a delicious dish but I gave it 4 stars only because I made some changes. I used a lot of madisonliberty's advice and did a couple of small changes on my own. I seasoned the chops with old bay, browned them in a hot skillet with olive oil, chopped onion, fresh mushrooms and garlic. For the gravy, I used 1 can of cream of mushroom and 1 can of golden mushroom soup, and mixed 2/3 cup of milk in. Then I stirred the sauteed mixture of onions, mushrooms and garlic in with the soup. I poured the gravy mixture over the chops and baked it for an hour at 350. OMG, I would have to say the gravy was incredible. My husband wants that gravy recipe to be a staple in our house. To make it a total comfort food dinner, we poured the gravy over mashed potatoes and corn. The chops were good, but I have to say it was the gravy that was the hit. I love the golden mushroom soup because it gives the gravy a brownish color vs the plain old mushroom soup and it has a flavor that it out of this world. Thanks for a great recipe!

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momcat63

Cooking Level: Intermediate

Home Town: Urbana, Illinois, USA

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Reviewed: Mar. 22, 2009

Easy to make and tastes oh so good! I seasoned the pork chops really well before putting them in the baking dish and pouring the gravy over them, and when they were done, I topped them with chopped green onions.

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A-Swt

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Reviewed: Mar. 22, 2009

I had reviewd this recipe previously and gave it a bad review....and i just now noticed the bad review was for a different recipe (think it was baked pork chops 1)....not this one. I've never tried this one....but plan to soon because it sounds good. Sorry about the mix up.

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Glitter aka sparkles/katiem

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2009

Not my favorite.

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Karen Clemons

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Reviewed: Mar. 13, 2009

This recipe was a great starting point. I made a few changes. First off, I didn't bother browning the chops. I mixed the can of soup with a finely chopped head of fresh garlic and 1/2 of a Walla Walla onion, diced. Poured that over the chops and baked uncovered on 350 for about 30 minutes. Then I raised the temp to 375 and baked uncovered for another 20 minutes. They were fork tender, the gravy was the perfect consistency. I served with mashed potatoes and baby peas and corn in a butter sauce. Definately a new addition to the usual rotation!

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CHEDDAR97005

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 3, 2009

This was extremely easy to make and it was a big hit with my husband and my kids. It did not take long at all to get this in the oven, and when I had about 5 minutes to go in there, I took it out and topped it with french fried onions. That was a delightful flavor and texture for this dish!

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foodie mama

Cooking Level: Expert

Home Town: Cranston, Rhode Island, USA

Living In: North Dartmouth, Massachusetts, USA

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Reviewed: Mar. 2, 2009

My boyfriend said that these were the best pork chops he ever had! I agreed. Im not a huge fan of pork chops, but this is a great recipe. I recomend using a smaller baking dish to allow the sauce to completely smother the pork chops. This way they are totally tender. I didn't use water at all because I wanted the mixture to be thick. I added a little more milk than what it called for and added mushroom and bacon to the gravy. Soooo good. Serve with mashed potaotes so you can put the gravy on those too! Thanks for the recipe.

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Mary

Cooking Level: Intermediate

Home Town: Roswell, New Mexico, USA

Living In: Pasadena, Texas, USA

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Reviewed: Feb. 26, 2009

I basically followed the recipe. Omitted the water. 2 cans of soup for 4 chops. I sauteed the chops in the butter and added worchestershire, minced garlic and seasoned the chops. I also added chopped onion to the pan after pouring the soup over the chops. Baked at 350 for the 45 minutes. Chops were tender and moist. Hubby (who claims to hate cream of mushroom soup) raved!!! Will definately make again. I had made it once before but thought the taste was a bit bland. Adding the worchester , onion and seasoning hit the mark!

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Dawn

Cooking Level: Expert

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Reviewed: Feb. 22, 2009

So delicious on a cold night. The kids and man ate every bite. It is so simple to make, but really homey and good. just be sure to serve it with lighter healthier items like brown rice and plenty of veg.

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