Reviewed: Jul. 22, 2009

Very simple to make and the house smelled so good while these were cooking. The flavor is wonderful and the chops were tender and moist. I followed the recipe except I fried my chops in canola oil instead of shortening.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2009

This is similar to an old stand-by of mine...I put pepper and garlic salt on both sides of porkchops, don't bread them, and brown them in skillet. Then, mix a can of cream of mushroom soup (2 cans if I do a lot of chops) with GOLDEN mushroom soup, chopped onion, a soup can of milk, canned or fresh mushrooms. Put in crockpot at least 4 hours on high, usually do high for a few hours, then low for a few more. This can also be made in the oven, cover with foil, 350 degrees for an hour or so - the longer it cooks, the more tender it is. The soup makes excellant gray over mashed potatoes, and is really good served with peas. Golden mushroom soup has wine in it, and it adds a really good flavor - not the same without it!

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heckedypegg

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Reviewed: Jul. 9, 2009

Very good and easy. You may want to add some seasoning to the crock pot mixture if you like things a little more seasoned.

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Hiteach500

Cooking Level: Beginning

Home Town: Kaplan, Louisiana, USA

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Reviewed: Jul. 5, 2009

This was real good. I would have gave it a five stars but it just didn't measure up to five. Maybe a four and 1/2.

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kay

Cooking Level: Intermediate

Living In: Fort Worth, Texas, USA

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Reviewed: Jun. 11, 2009

Ooh these were really good! I skipped the breading and browned in leftover bacon grease from breakfast (I'm sure that didn't hurt the flavor at all!) I also added some white wine to the 'gravy' - cooked on low so long they literally fell off the bone. Will def make again.

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lsimon99

Cooking Level: Intermediate

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Reviewed: Jun. 8, 2009

This has been a family favorite for us for years. It makes some moist and yummy pork chops that are a good filling fall meal. I've cooked these both on the stove top and in the crockpot. I always caramelize my onions before adding them to the pork chops. Equally, I add fresh sliced mushrooms and sometimes white wine. Yummy!

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kac2research

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

We love it but made a few changes. 1st used 3 large boneless Chicken Breasts instead of Pork Chops. Made up like recipe but made these changes: added a little pepper in the flour mixture, Chopped Celery along with the chopped onion, In a mixing bowl mixed the milk, Soup and added 2 teaspoon of dry onion soup/dip then pour over chicken/onions/celery. Cooked in the crockpot on high for 2 hours then turned down on low until it was done. Served with potatoes.

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azdiamond

Cooking Level: Expert

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Reviewed: May 25, 2009

My husband drowned his dinner in hot sauce. I did use 2% milk and vegetable oil instead of shortening, but, no flavor no flavor no flavor. Can't understand why this was rated so high.

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FLNGRVE74

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Reviewed: May 25, 2009

My son rarely eats leftovers but he ate these.

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Becca

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Reviewed: May 20, 2009

I made these once and they were good. A little too much fat for me so next time I might use canola oil for frying instead of shortening.

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Meghann

Cooking Level: Expert

Home Town: Roseville, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 17, 2009

I think, as written, this recipe would have stank. So for my own memory purposes, here's how I made pork chops in the slow cooker: brown chops as stated and place in CP. Pour about a cup of wine into pan to release the fond, and pour into CP. Sprinkle with one package Ms. Grass' onion soup mix, add one can cream of chicken, one can cream of celery, and one can (blended to disguise the mushrooms) cream of mushroom. Cook on low for about 5 hours and serve over rice. REALLY yummy! The whole family raved and raved.

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: May 13, 2009

My husband and I really like these. My young daughters didn't care for them. Followed recipe as written.

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jmdavis518

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Reviewed: May 12, 2009

I followed this recipe exactly except I added fresh mushrooms, and instead of cooking it in a slow cooker, I kept it under very low heat on the stove top for another 45 minutes. The pork turned out moist and tender.

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phoenix

Cooking Level: Intermediate

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Reviewed: May 9, 2009

This was very good. The only thing I would change is use less milk because it was way too soupy. It tasted great though.

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Alina

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Reviewed: May 8, 2009

I followed the modifications suggested by Lauren908. Excellent pork chops and gravy - probably too much gravy.

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FOXHUNTER

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: May 7, 2009

My husband and I lvoed this recipe. I did fix it the way recommended by "J. Miller" and I thought it gave it a lot of flavor. I added no salt at all to the recipe but since it was still a little to salty for our taste next time I will use low sodium soups. Other than that we LOVED it! A winner!!

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Traybae

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Reviewed: May 7, 2009

Very good. Love coming home to a great smelling house. Only changes: added a packet of onion soup mix and sliced mushrooms. Used 8 boneless chops about 1/2 inch thick. The amount of gravy was perfect.

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MARIE CORNS

Cooking Level: Expert

Home Town: Wheaton, Illinois, USA

Living In: Mchenry, Illinois, USA

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Reviewed: May 6, 2009

We did this on the stovetop due to time contraints but I had a few thoughts... boneless pork chops would be best, DH was having trouble trying to gnaw the bones clean from his pork chop! ^-^ The drippings from the chops added some flavor to the sauce just from cooking stovetop but next time I'd rather cook in the CP for ease and to see how all the flavors really mesh together. I also added a drained can of mushrooms when I layered the onion over the chops (to try and ninja in more veggies). It was very good, and the sky's the limit on seasonings for personal tastes. Thanks for the recipe!

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