Reviewed: Aug. 14, 2003

i rate this 5 stars with the dijon and cream of chicken. I like when meat falls off the bone. Awesome! I served it over egg noodles and spooned the sauce on them. shannon

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SHANNONSPIVEY

Cooking Level: Expert

Living In: Somers Point, New Jersey, USA

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Reviewed: May 19, 2003

The pork chops were wonderfully tender, but the recipe needed some pepper and even a little onion in my opinion. With those things added, this would be much better.

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LilRedRN

Cooking Level: Expert

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Reviewed: Feb. 4, 2003

Per other reviews, I used a can of cream of chicken soup and added a couple TBLS of dijon mustard as well as 1/3 cup water (as I used 6 chops instead of 4). They were tender and tasty but a little too salty (I did not add any salt at any time during the cooking process). Maybe use a lower sodium soup? I liked the ease of this recipe and the taste wasn't bad but the salt was overwhelming. Still, I may try this again. Thanks Jan.

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DREGINEK

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Reviewed: Jan. 24, 2003

These turned into something that resembled a really thick stew. The flavor was good, but I was expecting pork chops. I couldn't even lift them out of the crock pot without them falling apart. Not a bad recipe, just not what I expected.

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CATHYANDASIA

Cooking Level: Expert

Home Town: Astoria, Oregon, USA

Living In: Spokane, Washington, USA

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Reviewed: Dec. 27, 2002

I, too, used the cream of chicken soup and added about a tablespoon of dijon mustard to it. This is so delicious and easy! A definite keeper.

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 10, 2002

These were very tender and juicy, but I have to agree with another reviewer who said that it just had a chicken soup-y flavor. The flavor was just okay. It would probably work better with a creamier, thicker soup.

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NFARBOTKO

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Cumming, Georgia, USA

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Reviewed: Dec. 5, 2002

Very good! I used about 1 1/2 tablespoons of dijon mustard and it turned out great! Also, I used cream of chicken instead of what the recipe called for! The pork chops were tender and the potato's were excellent! Thanks for the recipe I will make this again!

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Syndi Valenzuela

Home Town: San Diego, California, USA

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Reviewed: Nov. 25, 2002

These were the most tender chops I've ever made. Flavorful, too. I added fresh mushrooms during the last 2 hours of cooking. Yummy!

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SVENSKAFLICKA

Cooking Level: Expert

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Reviewed: Nov. 12, 2002

I used cream of broccoli soup and Italian seasonings instead of mustard (I thought I had some but didn't). It turned out very tender and moist. We were happy with the results.

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CATALOGRRR

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 21, 2002

Great pork chop recipe. Highly recommend making it!

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T. Nesbit

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Reviewed: Oct. 19, 2002

I definitely altered this recipe a bit. I preferred cream of mushroom soup to give it a thicker gravy and also added a package of dried onion soup mix. Very tender and tasty.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 10, 2002

My husband said the same exact thing and I made notes on the recipe card . . . it melted in his mouth. I first made this last winter and also used cream of chicken soup. Saved some of the seaonings and added it to the soup. Served over rice. Great busy day meal.

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PYTNPLACE

Cooking Level: Expert

Home Town: Ithaca, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 7, 2002

This a great recipe!!! The pork chops just melted in our mouths. My husband loved it. I used cream of chicken instead of chicken and rice soup and it turned out yummy.

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MOLLIE1

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Reviewed: Aug. 27, 2002

This was easy and delicious. My family is not crazy about rice, I used chicken & stars soup and a can of chicken broth (since I was cooking more than 4 chops.) Great recipe!

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Ginger118

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Reviewed: Aug. 12, 2002

Very good! My chops got so tender that they fell apart in the slow cooker. Good flavor, too.

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ALLIETHOMPSON

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Reviewed: Aug. 10, 2002

I actually used 2 cans of the soup to make sure everything was covered because we have a longer oval crockpot. When it was done, the meat fell right off the bones and even my mom, who isn't a very big pork fan, was raving about it. I will definitely make this again.

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Melissa

Cooking Level: Intermediate

Home Town: Salisbury, Maryland, USA

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Reviewed: Aug. 9, 2002

Very, very tender. You can cut these with a fork!The chops remind me of a slow cooked pork roast. For those of you who enjoy a harder pork chop skip this one. I added water to dilute the chicken soup taste and cooked the chops on high for 4 hrs. The flavor was wonderful. I served ours with wild rice and green beans.

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KRISTINADI

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Reviewed: Jul. 19, 2002

I thought this was great! I fast forwarded through the browning process and used thin frozen pork chops. They turned out very nicely. I will definitely make this again!

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