Reviewed: May 18, 2012

Something different from you average fried pork chop. I tried this recipe for the first time and my family enjoyed it; especially my toughest critic my dad.

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Reviewer:

aellis0923

Cooking Level: Intermediate

Reviewed: May 17, 2012

My BF really liked these, to me they were kind of bland. One can of soup hardly put any rice over all 4 chops. It wasn't bad but it just wasn't anything that stands out either. Wouldn't make again, but wanted to at least give it a try cause it sounded interesting and different.

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Reviewer:

SweetNov88

Reviewed: May 6, 2012

Made exactly as written. My husband seemed to like it, but I thought it was pretty bland. Kids ate, but nobody raved about it.

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Reviewer:

Mary F

Reviewed: Feb. 1, 2012

I am part German, but I didn't care for this recipe. My husband said it was good and my son felt the same as I did. I don't I'll be makinig this again.

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Reviewer:

Becky

Cooking Level: Expert

Reviewed: Jun. 12, 2011

This recipe has been in our family for years, only we coat one side with horseradish and the other with mustard

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Reviewer:

Philmont

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Apr. 30, 2011

This is super good. I loved it all and will for sure make it again. I don't think this needs salt at all since the soup adds to it.

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Reviewer:

katrinia17

Cooking Level: Beginning

Home Town: Phoenix, Arizona, USA

Living In: Tacoma, Washington, USA

Reviewed: Apr. 9, 2011

I would warn that you need to drain the soup before using it on the porkchops. I did not do this and it left the meat very soggy. I also did not like the mustard taste. I thought that if the mustard was more prominent it would have tasted much better. But, instead it was a faint mustard taste which I disliked.

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Reviewer:

meticulouskat

Reviewed: Dec. 8, 2010

Fast and easy to prepare. My kids loved this recipe. I found it very greasy however; perhaps the next time I make this I will top the chops with wild rice and use a low sodium chicken broth - I think that the mustard is salty enough - don't need the extra salt in the soup.

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Reviewer:

bluheelr

Cooking Level: Intermediate

Home Town: Cornwall, Ontario, Canada

Reviewed: Dec. 2, 2010

I used French's Smoky Mustard, and let them marinade for two days, because we changed our minds on dinner that night. I also used Cream of Chicken soup because it was what I had on hand. We had some last minute guests, so I chopped up the meat up before I cooked it. My husband who was stationed in Germany said that the meal had a Bavarian flavor, and the guests gobbled it up, and even asked for the recipe! Tonight with the leftovers I am making some rice and adding some sauteed mushrooms too it as well. I will definitely make again, hopefully keeping the pork chops whole this time.

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Reviewer:

MayB

Cooking Level: Intermediate

Home Town: Vicksburg, Michigan, USA

Living In: Pullman, Michigan, USA

Reviewed: Oct. 19, 2010

After frying the pork chops I put them in a crock pot, add the soup and 1/2 can of water then add raw rice to your liking, or following water-rice ratio on rice package . I start with a cold crock and cook on low all day while at work. The flour thickens the soup to a gravy. Make sure you have enough water so it doesn't dry out.

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