Reviewed: Nov. 9, 2009

I thought it was great! We thought 2 onions was a lot so only added 1... then 2 can of mushroom soup, thought about adding can mushrooms next time.. i will be making this again!!!

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proudarmywife02

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Reviewed: Nov. 7, 2009

Awesome recipe.. Loved it!

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jennbryanfrank

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Reviewed: Oct. 30, 2009

This was super easy! I sliced the potatoes very thin and had no trouble getting everything cooked to a perfect "doneness". =). I will make several changes next time...less onion..and I will thicken the sauce, just a bit. Maybe add a few fresh mushrooms in? Would go very nice with asparagus or green beans.

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BecciB

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Reviewed: Oct. 30, 2009

I made this last night to wonderful reviews. I did however, change a few things...I used sweet potatoes instead, sweet onions sliced vs chopped and carmelized, eliminated the butter (used cooking spray instead), added thickly sliced mushrooms (sauteed first to eliminate some water) and added another can of mushroom soup. The dish was a hit. My husband commented that we could even eliminate the potatoes and it would be just as great.

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deb

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Reviewed: Oct. 23, 2009

I followed other reviewers and doubled the soup and only added 1 can of milk...sauce was a good consistency but lacked flavor in my opinion. Denny said it reminded him of scalloped potatoes; the potatoes took a long time to cook. I cooked the whole thing in a 2quart casserole and it overflowed; I cooked it 1 hour covered and 1 hour uncovered - by then the small boneless chops I made were dried out. Not a hit for me.

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Kelly Giese

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Reviewed: Oct. 23, 2009

very good i added fresh mushrooms to it too everyone loved it!!!thanks

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jeremywj30

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Reviewed: Oct. 23, 2009

Delicious! I would deffinatly make this dish again. My family loved it! I didn't make any major changes, but I did cut the recipe in half (only used 3 pork chops instead of 6) I also baked it in an 2 quart, deeper round cassarole dish seeing as though I don't have a 9X13. Turned out probably a little more watery then it would have been otherwise but it was still flavorful. Make sure you cut potatoes thin enough so they're done i the elloted amount of time. It would be good with added mushrooms and searved with mashed potatoes.

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lsmarie04

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Madrid, New York, USA

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Reviewed: Oct. 18, 2009

This recipe is scrumptious. Definitely not bland with freshly ground pepper. Made no major changes. I shook some salt & all pepper & onion powder on chops before frying so cut down on a lot of salt. I sliced the onions because they look better when browned. I added 1/4 lb. fresh sliced mushrooms to onions just before they finished cooking. I used 10" square corningware dish and put dry layered sliced potatoes into oven (covered) while I browned onions and chops. The soup and milk I mixed together and heated it with onion mixture until boiling so part of total cooking time was not needed to heat up the sauce. I removed top 2 layers of potatoes and put a bit of sauce between & then finished as instructed. 1 hour total cooking time was sufficient. Will definitely make again.

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Laura

Cooking Level: Intermediate

Living In: Wasaga Beach, Ontario, Canada

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Reviewed: Oct. 13, 2009

Loved it! My husband ate two huge helpings and complimented me constantly. :-) it's a new family favorite for pork chops. But for anyone making it for the first time be sure to allow plenty of cook time. I made it for 8 and it took 1 1/2 hours to bake the potatoes but the sauce keeps the pork chops super juicy so once it was done you have a pretty delicious dish.

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Joy

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Reviewed: Oct. 12, 2009

Sorry,found this very bland. Chops were tender and nice but the whole dish was too bland for me.

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IROQUOIS

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Reviewed: Oct. 5, 2009

Delicious! I substituted olive oil for the butter when frying the pork chops. Added Lawry's season salt to the chops and only used one onion. Everything else made per the recipe. The potatoes tasted just like my mom's homemade scallop potatoes. Will definitely make again.

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eschulz3

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Reviewed: Oct. 3, 2009

With potatoes sliced 1/4 inch thick, everything was done. May add sliced mushrooms next time.

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MESS DUTY

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Reviewed: Oct. 2, 2009

Good recipe. I had fresh mushrooms that had to be cooked so I added them in with the onions to saute. I used thin pork chops which were okay but a tad dry. Next time I'm going to use thicker chops.

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Cathy Rowan

Cooking Level: Intermediate

Home Town: Luling, Texas, USA

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Reviewed: Oct. 1, 2009

YUMMY - made this last night. Stuck to the recipe, just added seasoning salt instead of reg. salt. It is a keeper! Thanks for sharing.

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kimmyjo

Cooking Level: Intermediate

Home Town: Galesburg, Illinois, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Sep. 19, 2009

We love it I cooked the onions with the pork steak during browning. I added more garlic and butter than called for turned out great and will be making this often. Thank you so very much it is amazing what garlic and onions can do to the soup.

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Sep. 14, 2009

I didn't alter this recipe one bit and I LOVED it! Even my daughter liked it and she is super picky. There is a lot of extra "sauce" left over at the end but we poured a bit over our pork chops after we scooped the potato out. It was delicious! The potatoes cooked just fine for me but I used a glazed cast iron baking dish.

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Elie

Cooking Level: Intermediate

Home Town: Hillsboro, New Hampshire, USA

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Reviewed: Aug. 24, 2009

I thought this was good! After reading prior reviews for ideas I did the following: Sliced potatoes thin on mandolin, layered in prepared dish, & microwaved for 6min on 70%, stirring after every 3 min, to help start them cooking. While they were cooking I prepared boneless pork chops, trimming all fat possible, cut in half (were 1.5-2" thick), rubbed garlic powder, black pepper & rubbed (or ground) sage on both sides (no salt) before browning. I used Cr of Mushroom w/ Roasted Garlic Soup (extra flavor!) & only about 2/3-3/4 soup can of milk for the sauce. I cooked the dish 30min covered & 15min uncovered before testing the meat & potatoes. Since they were now thin chops & boneless I was leery of the cook times noted. The dish was done, potatoes were great, sauce yummy (not watery or oily), but chops were a tad overcooked. Will try again with maybe 20min covered & 15min uncovered then work up from there if need be.

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PATI L

Cooking Level: Beginning

Living In: Wasilla, Alaska, USA

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Reviewed: Aug. 24, 2009

I love this we eat this in our house growing up and it's so nice and homey to me.

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APRYOR1

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Reviewed: Aug. 20, 2009

This was really good not the best most amazing recipe but good. I followed the directions and added a few pinches of dried parsely to the top. Thanks for the recipe.

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christina

Cooking Level: Intermediate

Home Town: Oxford, Mississippi, USA

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Reviewed: Aug. 13, 2009

I liked this better after adding some modifications. I used sweet mesquite rub (Costco brand) on the chops instead of any of the spices in this recipe. Instead of using potatoes, I used frozen hash browns. Cuts the work in half. I also add more sweet mesquite rub to the milk/soup concoction while it's in the skillet. My husband hated it the first time I made it, saying it didn't taste like anything, but with the modifications he loves it and it saves me a lot of time. Thanks!

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VIOLETSIVA

Cooking Level: Intermediate

Home Town: Fort Hood, Texas, USA

Living In: Marysville, Washington, USA

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Mushroom Sauce Baked Pork Chops

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