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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Haylee

Cooking Level: Beginning

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Reviewed: May 4, 2009

I was totally disappointed with this dish. The chops were tough and tasteless. My potatoes turned out perfect because I sliced them real fine and put in the micro for five minutes. I added green beans to make a one dish meal, but I ended up throwing most of it away. My husband who will eat anything didn't finish his dinner. The concept is good but definitely needs work. Will not be making again.

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Cora

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Reviewed: May 3, 2009

This was good, I sliced the potatoes extra thin, as suggested and they came out perfectly. I did have to split it up into two baking dishes, because I had five bone-in chops and they wouldn't fit, so my gravy was a bit less than expected. Next time I will compensate with more soup. I also sauteed mushroom's with the onion (and added minced garlic) and added that to the soup mixture. It tasted great!

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Apr. 26, 2009

My husband and I loved the flavor of this recipe. I was suprised at how delicious the potatoes were.

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kellibee

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Reviewed: Apr. 15, 2009

My hubby hates mushrooms & didn't even notice any in this dish. It is very tasty but next time I will use less milk. I did only use 3 large, thick, boneless, chops instead of 6 though. Give it a try for something different & quiet simple.

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~Chikolou~

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Reviewed: Apr. 14, 2009

very good i made this and everyone loved it

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billiejo

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Reviewed: Apr. 3, 2009

This recipe made the best pork chops I ever had! I am not an experienced cook but could still prepare the dish. Definately a keeper!

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wolverton

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: North Richland Hills, Texas, USA

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Reviewed: Mar. 31, 2009

This was very good. The meat was very tender. This was an easy dinner to make and tasted great.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 28, 2009

I have always loved this recipe. I personally add extra mushrooms, pepper and a daulup of sour cream on each dish. Browned potato slices already cooked may be an advantage to add at the end of the bake time also. As during cooking some of them stick to the bottom of the dish and disintegrated while stirring. Also cook for 1 hour...

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Jay_G

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Mar. 27, 2009

Simple and basic! Just the way i like my food. You can always add to this receipe, to make it to your liking. My only suggestion is double the sauce,if you like it creamy.

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maryjane3131

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Reviewed: Mar. 21, 2009

Very simple and very tasty! I sliced my potatoes very thin and had no trouble with their cooking time. Added 8oz of rough chopped button shrooms into sauce just before removing from heat and saute the onions with 2 cloves minced garlic. Wow how good is this! My boyfriend even did his best Homer impression, AH Pork Chops! LOL A Keeper!

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Sheily

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Mar. 20, 2009

I de-glazed the pan with white wine. Turned out great. This was just the thing I was hoping for after a long week. An easy quick meal. Thanks to the poster.

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hungry4more

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Reviewed: Mar. 13, 2009

Made this 2 nites in a row (cooking for 2), one w/pork sirloin "steaks", one w/chicken. Only change I made: Omitted salt and mixed pepper/garlic powder in flour to dredge meat prior to frying. Similar to using a roux, this helped to keep gravy thicker. Baked covered for 45 minutes, uncovered for 20. VERY VERY tasty, meats were tender and jusicy, quick enough to prepare on a weeknite. Hubbie liked chicken more than the pork, but thought the pork was great, too! Highly recommend sticking to the basics of the recipe and avoid trying to "tweak" before trying the recipe as is!!

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MelCole

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

I made this recipe on a whim - I accidentally labeled pork chops as chicken, and realized I wouldn't be making chicken after they defrosted! But this was pretty tasty - I had all the ingredients in my pantry. I wouldn't recommend using Yukon Gold potatoes - they always seem to be undercooked no matter how long you bake them. And I never use that much onion in anything - about 1/2 of a small onion is enough for 2 large servings!

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KRRRYSTAL

Cooking Level: Expert

Home Town: Jefferson City, Missouri, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 2, 2009

So good and so easy. The chops were tender and an hour was great. I gave it 4 stars because without adding garlic and seasoning salt- and some other spices- it would have been too bland. But other than that, it was good and I'll make it again.

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danni

Cooking Level: Expert

Living In: Buffalo Grove, Illinois, USA

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Reviewed: Mar. 2, 2009

This was excellent. It's like scalloped potatoes and pork chops all in one! Can you tell this blows my mind! Ha Ha....YOU MUST TRY THIS ONE! It's easy, foolproof if you follow it....and soooooooo tasty. Everyone loved it. It was rich and flavorful....and the pork was done perfectly. I cooked it covered for 45 minutes then 35 min uncovered because the pork chops were really thick cut. You seriously can't beat this!

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Missy

Cooking Level: Intermediate

Home Town: Conestoga, Pennsylvania, USA

Living In: Pequea, Pennsylvania, USA

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Reviewed: Mar. 1, 2009

Wow. Was this good! I had to make a couple of substitions, due to what I had on hand, ie a box of turkey gravy for the mushroom soup...I added in some shitakes. Taking advice of other reviewers, after rubbing the meat with salt and pepper, I dredged it in flour mixed with Italian seasoning, garlic powder and paprika before I browned it. I added a couple of garlic cloves after the onions were almost browned. I also threw in some celery I wanted to use up before it went bad. I let it simmer a bit to make it thicker. This was soooooo tasty! Served it over rice, Excellent! Oh, I also boiled and simmered the potato slices for five minutes before putting them in the casserole dish. I like my potatoes cooked through. You could probably nuke them for two minutes and get the same effect. Truly yummy comfort food.

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SPARKS

Cooking Level: Expert

Home Town: Woodinville, Washington, USA

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Reviewed: Feb. 25, 2009

This was a great dish! I usually prefer spicy dishes but my husband can't take too much spice so I try very hard to find flavorful dishes that are not spicy. I thought this recipe would be ok and my husband would like it but it turns out we both LOVED it! This will stay in my recipe box!

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LadyFerret

Cooking Level: Beginning

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Reviewed: Feb. 22, 2009

THese are wonderful! I do dip them in egg, flour, and italian bread crumbs before frying. Then I follow the rest of the recipe and bake them. Very very good.

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