Reviewed: Sep. 16, 2010

Very good! I made with 2 large bone-in pork steaks. Used one can of soup, no mushrooms, one packet of soup mix, and instead of water, I used half a can of dry sherry. Baked at 325 for 90 minutes. A fatty cut of meat but oh so tender and a very comforting meal with mashed potatoes and steamed broccoli!

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Reviewer:

suttonsbay1

Reviewed: Sep. 15, 2010

This is now a family favorite! Such a wonderful change from most pork chop recipes. The flavors all work really well together. Thanks for the great recipe!

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Reviewer:

angelina87

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Gainesville, Virginia, USA

Reviewed: Sep. 14, 2010

***** This was without a doubt the best I ever made. I thought it would be the same old chops I usually made with the Cr Mushroom soup!!! Wrong... It was dynomite!!! I washed & halved new potatoes & put them in with the pork steak & did everything exactly like recipe.. Try it with the potatoes, it made the potatoes taste so great also.. My husband loves this more than any others I have made... 5 stars definitely

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Reviewer:

AttiesGirl

Reviewed: Aug. 19, 2010

My family absolutely loved this! I used bone in pork chops because it's what I had on hand and they came out so incredibly tender and juicy...I have NEVER had pork chops this good! Even my mother-in-law (who is a lap band patient and has trouble eating most meats because they are usually too dry and get stuck) could eat this with no problems and has requested that I add it to the weekly rotation. I did change a few things after reading the reviews but it's a great base recipe for just about any type of pork. Here is what I did differently: cut the mushrooms, soup, onion soup mix, and onion in half; substituted half a can of beef broth for the water; cut out the onion powder all together; after browning the steaks and removing them from the pan, I added the chopped onion and mushrooms to the pan and sauteed a few minutes in the drippings, then added the rest of the ingredients to the pan for a few more minutes, then poured it all over the pork chops and cooked the full hour and a half. They really are fork tender and super juicy! And great flavor! I will be making these again and again...in fact I'm making them tonight with mashed potatoes and the Baked Asparagus recipe from this site..yum!!! thanks so much for this awesome recipe!

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Reviewer:

Ashli

Cooking Level: Intermediate

Home Town: Lindale, Texas, USA

Living In: Kaufman, Texas, USA

Reviewed: Aug. 8, 2010

Great recipe base. I altered it by not using canned soup. I used leftover gravy about 2 cups.and added a cup of water. They came out so tender and juicy my husband loved them. I will do this one again.

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Reviewer:

sunset47

Reviewed: Jul. 3, 2010

These come out super, super tender and moist. Used recipe as is

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Reviewer:

akppsu

Cooking Level: Expert

Living In: Johnstown, Pennsylvania, USA

Reviewed: Jun. 11, 2010

Delicious! Thank you

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Reviewer:

tina

Reviewed: Apr. 23, 2010

Made this last night for supper. I did not add the dry onion soup and instead used a teaspoon on Kitchen Bouquet for color just to cut out some sodium. Everything else stayed the same. The meat and gravy were awesome. Fall of the bone tender with good flavor. A new way to cook pork steaks.

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Reviewer:

Lloyd

Home Town: Jackson, Mississippi, USA

Reviewed: Apr. 23, 2010

This was very yummy. It was a bit heavy on the onions for our taste but it was still delicious. Perhaps I needed to chop the onion more. Thank you for sharing the recipe.

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