Reviewed: Jan. 3, 2011

The measurement for the mushroom soup should be adjusted. Really doesn't need more than one can. I ruined the dish by following the directions listed.

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Reviewer:

Elynn

Reviewed: Jan. 2, 2011

Excellent, use more fresh mushrooms than the recipe calls for. And use 2 cups of wine instead of the water.

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Reviewer:

skandalusbabe24

Reviewed: Nov. 27, 2010

This was delicious. As several indicated, I did not add the water. I did brown the pork chops with minced garlic. The pork chops were tender and flavorful. I also took the lid off the last 15 minutes and the sauce was perfect.

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Reviewer:

gratefulgrandma

Reviewed: Jun. 28, 2010

Good stuff. Doesn't need the water.

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Reviewer:

DJBeefStroganoff

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

Reviewed: Nov. 18, 2009

We just finished eating this dish and I will make it again! Yummy! I followed DCGOURMET recommendation with just a few additional changes. I only had 4 rather thin pork chops (bone in). After slowly browning pork chops I sauteed 1/2 chopped onion and a few minced garlic. Then put this onion/garlic on top of chops. I mixed soup with Dry Vermouth, a dash of Worchestershire sauce and about 1/4 cup of sour cream and the teaspoon of Herbs de provence and ground crack pepper and no water and no jar of mushrooms. Just poured soup mix over chops and baked for 30 minutes in 350 degree oven. I was glad I only used about 8 oz. of vermouth, as it was strong flavor. I plan to try this again and use a slightly sweeter wine.

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Reviewer:

MAMAWYAN

Cooking Level: Intermediate

Living In: Haddon Township, New Jersey, USA

Reviewed: Oct. 18, 2009

Great recipe! I replaced the white wine with more chicken broth and it tasted delicious. I also added a flour/water mixture to thicken the sauce.

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Reviewer:

Erika

Reviewed: Oct. 11, 2009

Very tasty! The only change I made was to add more mushrooms. Everyone liked it, I will try with chicken the next time. This one is a keeper. Thanks :)

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