Reviewed: May 21, 2012

Followed recipe exactly, except added asparagus spears in place of potatoes to make this more nutritious. Pork was very tender when the baking was finished, so that means accurate bake time was specified.

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Reviewer:

member

Reviewed: May 18, 2012

Excellent, simple recipe that reminded me of home! The pork chops were incredibly tender, so much so that I didn't even need my knife! I made very minimal changes to this recipe... I used pepper and Garlic Plus as my rub, left out the salt. And since I only had 4 pork chops, used only 1 cup of milk, which worked great! I used bone-in chops and instead of using potatoes I cooked basmati rice separtely. I cooked the chops for 50 mins covered and 10 uncovered which likely helped them get so tender! I served the chops and sauce over a bed of rice, with steamed broccoli. It was a hit!

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Reviewer:

Jilly.S

Reviewed: May 16, 2012

OM Gosh, this is so good and fast to make. As usual I tried a few suggestions other reviewers made. I had a large package of pork tenderloins. I used 2 cans of cream om soup, about a cup of white wine, was I ever scared before the alcohol cooked out, the flavor was so strong of alcohol. ( I am new at cooking with wine) 2 tsp of minced garlic, a bit of milk and a couple of dollops of sour cream. I cook to taste. I heated this on the stove before adding it to the other ingredients. I used my food processor to slice the unpealed potatoes and the onion. Everything went so fast, except browning the chops. It turned out so nice, the browning bits of the meat combined with the soup mixture gave it such a rich flavor. I too cooked mine for about 1hr 20 mins in a 9x13 pan. We all loved it and I think this will be the go to chop recipe from now on. A meal in one, with some green beans on the side. Awesome !!!

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Reviewer:

JanW

Reviewed: Mar. 28, 2012

I don't normally like pork chops unless they are grilled, but I have to say that this recipe was so amazing that I can't help but rave to everyone that they need to make it! I grew up eating pork chops that always tasted like leather, but I used thin cut boneless pork chops and I deleted onions but used onion powder to season and the chops came out absolutely tender and juicy!

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Reviewer:

Holly

Reviewed: Mar. 25, 2012

Not bad at all. I agree with others reviewers the potatoes need to bake a bit longer. In fact, I put the potatoes in the oven topped w/ shredded cheese for about 30 minutes prior to adding the pork chops and sauce. Then used the suggested bake times. This was good.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Mar. 16, 2012

Really easy/quick to make. Would either decrease the amount of milk added, or increase the amount of soup. Found the sauce to be quite runny. Potatoes were sliced thinly as suggested and cooked perfectly within the hour. Would definitely make again.

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Reviewer:

Jeska

Reviewed: Mar. 16, 2012

This is delicious and a wonderful recipe. I am new to pork, but I always add chardonnay in any mushroom sauce I make. I noticed a few reviews said the sauce was bland and my advice IN GENERAL for sauce is to put a little extra liquid (milk in this case), a little parsley and basil and some chardonnay to taste (roughly 1/4-1/2 cup, try 1/4 first), cover on low for about 10-15 to let the flavors mix then take the top off and allow to cook down for a few more minutes. You always want to spend a little extra time on your sauce. it pays off in the end

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Reviewer:

Nina

Reviewed: Jan. 26, 2012

I followed this recipe almost exactly and it came out wonderfully. I did have to extend the cooking time an extra 20 min to make sure the potatoes were cooked thru and I added some extra milk so there was enough sauce to cover the entire casserole dish.

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