It's not mind blowing, but it's a quick meal when you're in a hurry. I will make it again!

YUMMY!!! I added 1/2 cup of milk and 1/2 cup of white wine.

WOW... OMG... I just finished eating and I wish I had a bigger stomach so I could go back for seconds. That was amazing!!! Of course, I made a few changes... I used dried porcini mushrooms... Boiled them in water to rehydrate and then used the water with the mushroom flavor to make some rice... So Good!!! Also, I used Marsala and Sherry Wine to delaze the pan... I can't until the lunch tomorrow, so I can eat more of it... This is a must try recipe, and so easy! Thanks again for sharing this wonderful recipe, I look forward to cooking this one time and time again...

This is a really good, easy, workday recipe. I did brown some garlic in the pan before adding the chops- I was concerned that they might be a little bland. And then I didn't add the garlic salt. I did everything else to the recipe and served it over rice.

very yummy, my family really liked this. I did add a little more garlic and took the advice of others after sauting the minced fresh garlic mushrooms & then browned the chops I removed the chops and deglazed the pan with white wine added the cream and soup stirred then returned the chops to the pan and simmered yum

Took the advice of others and added 1/2 cup milk & 1/2 cup white wine, onions & garlic. Followed cooking directions, but chops weren't delicious or tender, and extra liquid made the gravy too watery. Disappointed.

Boyfriend thought it was very good and didn't even notice it was made with canned soup! It's a quick and easy recipe, perfect for when you're in a hurry.

Great, easy recipe.

I thought this was fabulous. My boyfriend ate 4 pork chops! And was getting the rest of the gravy up with bread! He loved it! I sauted garlic in olive oil and put browned the pork chops in it. I then took them out and put them in a baking pan. I then put the chopped onion (which I coarsely chopped) and mushrooms in the pan and cooked those a little and added some red wine (Shiraz) which I had on hand. Cooked those for a while for the alcohol to be cooked out, then added cream of mushroom soup and golden mushroom soup with about 1/2 a cup of milk. I let that boil a little, then poured it over the pork chops in the baking pan. I covered it with foil and put it in the oven at 350 for about 45 minutes. It came out delicious with tons of gravy! The onions and mushrooms came out delicious. I thought the pork chops could have been a little more tender, but either way, great!

Not a mind-blowing recipe, but easy and good tasting. Will make it again.

Just okay, nothing fabulous about it. Was pretty bland even after taking advice of other reviews and adding wine. Seemed a little tough too. I might make this again but it's not on my list of favorites.

My husband really liked this one. I probably would have too (if I liked mushrooms), but it was pretty good even to me anyway.

After reading a few reviews, I decided to follow Jennifer's. It was DELICIOUS! My husband said "You outdid yourself!". Here is Jennifer's changes: This is a great recipe. I poured a little olive oil in the pan and sauteed a clove of garlic before placing the salted chops in the pan. Once they were brown, I removed them & sauteed the onion & mushrooms. While those were cooking I whisked about a half cup of dry white wine & a half cup of milk in with the mushroom soup and added a tablespoon of fresh tarragon & some fresh ground pepper. I returned the chops to the pan & poured the sauce over them. I covered them & simmered for about 30 minutes. There was planty of yummy mushroom sauce to pour over the chops & the rice.

These were OK. The chops I used were too thick and therefore the overall taste was a little bland.

This really was good. I did make a few changes as some of the other reviews suggested - I added a half can of white wine and a half can milk to the soup mixture, sauted some garlic with the mushrooms, and added some corn starch after the chops were done simmering to thicken the sauce. I also omitted the salt since I was already adding garlic salt and I know the soup has quite a bit of sodium. All-in-all this is a great recipe and a keeper. Thanks

Best pork chops we have ever had! I realized at the last minute we didn't have fresh mushrooms, but the recipe was still excellent without them. If you are using boneless pork chops, you may want to check them at about 15 minutes. We let ours go 20 as suggested and they were slightly overdone.

This was pretty good but think next time I will roast a whole garlic to use with this recipe and add another can of mushroom soup with a little sour cream mixed in, however, if I am short on time I will make as is again.