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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Reviewed: Jul. 31, 2009

the whole family loved it!

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donna priscak

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Reviewed: Jul. 27, 2009

We really enjoyed the flavor of this dish. This is a real keeper!

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Mokey Mo

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Reviewed: Jul. 17, 2009

My family loves this!!! Another one that made the cookbook. I was very impressed with the flavor and the tenderness of the meat. I did only use 4 pork chops, since there's only four of us, and I added another small can of cream of mushroom because I love that stuff, I also used new potatoes....which were also great. I saved the excess "sauce" because the kids liked it so much and thought I might use it for something else.

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Amanda

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Reviewed: Jul. 7, 2009

This is a quick easy meal that my family loves. I use new (white) potatoes instead on russet potatoes.

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MissyB

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Reviewed: Jun. 26, 2009

This dish had a great flavor and the chops were very juicy.I added about a teaspoon of oragono and some dried parsley. I think that next time I make this I will probably half the milk because it came out very runny. Overall I really enjoyed this recipe.

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mandaluvsu1

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Reviewed: Jun. 19, 2009

Very easy to make - I used thick boneless porkchops and they turned out very tender and the potatoes were yummy. Thank you for sharing your recipe

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Coot226

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jun. 17, 2009

Nice flavor.

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Linda Lou

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Reviewed: Jun. 10, 2009

I also doctored it a little. Sauteed garlic and mushrooms with the onion, and deglazed with white wine. I skipped the potatoes - we're watching carbs. A really good recipe. Thanks JHIGENB.

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EWORTHY

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Reviewed: Jun. 8, 2009

This was good. I doctored it up a little. I added some mozzarella cheese on top, I used reduced fat mushroom soup, skim milk, added more garlic powder, and I used mashed potatoes instead. The sauce made a wonderful gravy. I used thin lean cut pork chops, so I would suggest 30 mins covered and maybe 10 mins uncovered, maybe less.

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Mrs. Constantini

Cooking Level: Beginning

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jun. 4, 2009

As most have commented,this does need some extra herbs and such. I went to my herb garden and picked some rosemary and parsley, chopped it up fine and sauteed them with spring onion, celery, garlic powder, season salt, fresh ground pepper and paprika. Then I poured the mixture into the soup and stirred till mixed and then poured over the chops and potatoes. At the very end, I added one half cup Marcella wine and one half cup beef stock. I have been making this for years and it is great.

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nanipoo05

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Reviewed: Jun. 3, 2009

I doubled the spices for the rub before frying the chops. Came out perfect. Also tried this with 2 tsp season salt instead of regular and was very tasty. Even the fussy one didn't complain!

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olisa

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Reviewed: May 31, 2009

WE loved it. Easy to make, nice and tender. Will try adding sherry another time.

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Deb

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Reviewed: May 20, 2009

These were really easy and I had everything on hand to fix them. After eating this though we all agreed we prefer smothered pork chops over rice instead of potatoes. Mine came out a little soupy but my hubby forgot to uncover them when the timer went off so I think that's why. This was a little bland overall, but not bad.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: May 19, 2009

I really liked this recipe..i found the trick is to microwave the spuds for a few minutes gives them a little head start..doesnt take quite as long in the oven..i added a bit more spices then called for. all and all a good recipe

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crystal

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Reviewed: May 5, 2009

This was a simple dish that had good flavor. I did cut my potatoes (I used red) very thin and added shredded cheddar cheese on top. It was delicious. I served with black eyed peas. Thanks!

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