Reviewed: Apr. 27, 2009

For years, I have been making a rich variation on this recipe by: sprinkling pork chops with Aromat for Meat and paprika, sauteeing them in butter,rather than shortening, and using either fresh or dehydrated (bottled)chives instead of onion. I also add 1-2 tablespoons of cooking sherry or dry white wine, as well as canned or butter-sauteed fresh mushrooms to the mushroom soup mixture, sometimes adding 2 tablespons of blanched/slivered almonds, and serve it over brown rice with either Le Sieur Early Peas or steamed broccoli as side dishes.

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Janis

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Reviewed: Apr. 27, 2009

I agree with Rosanne and riggs10. I alwasy follow the recipe exactly the first time ...THEN change it to suit our personal taste. Granted, some people won't eat onions, etc. so omit them, but keep the original recipe in tact as much as possible. I now call this My Gravey Pork Chops.

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CABETTY

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Reviewed: Apr. 27, 2009

This is a great, quick recipe that I have made for years on my stove top in a covered frying pan, cooking on low for 3 to 4 hours. I brown the chops first, add the ingredients and also add about a pint of sour cream. The gravy is wonderful.

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Ginnybug

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Reviewed: Apr. 27, 2009

I've been using this recipe since the 70s. Lately, I have been lowering the fat by not dipping in egg, using just flour and browning in Pam. Then using fat-free mushroom soup and skim milk. Cuts the fat way down and don't forget to trim all visible fat from the chops. I doubt you'll notice much difference, but your arteries sure will. :)

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SALEGER

Cooking Level: Expert

Home Town: Cape Coral, Florida, USA

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Reviewed: Apr. 27, 2009

I have enjoyed sooo many of your recipe's that i finally have to write to say that alot of your recipe's i substitute venison,elk, bear, etc. for the meat called for.. As an example i used venison hindquarter steaks for the pork chops... It is a healthier and tasty alternative... Don't get me wrong i will also try this recipe with pork chops at some time in the future..... Keep up the great recipe's...

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Don

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Reviewed: Apr. 27, 2009

I agree with others that this is high in sodium. Easy solution is to make a basic rue (trans fat free margarine, skim milk, and flour or corn starch) adding fresh mushrooms and onions. My mom makes this very recipe with cheap cuts of blade or chuck beef steak in the oven. She calls it baked steak. It is a great base recipe that you add your own veggies(potatoes, carrots, celery) and spices/herbs (garlic, basil, parsley, oregano, red pepper flakes) to the pot.

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Dawnmarie

Cooking Level: Expert

Living In: Sugar Grove, Ohio, USA

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Reviewed: Apr. 27, 2009

I make this all the time, but I really short cut it by not browning the chops at all. I just toss everything in the crockpot and come back hours later and it is all good. I do the same with chicken and everyone keeps eatting until it is all gone. there are never any leftovers no matter how many pieces I cook.

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Beth C

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Reviewed: Apr. 27, 2009

Good as is. I can't get over the way you all just change the recipe completely and then rate it!!!! Why don't you just post your own recipe? I love the recipes on this site but that is one thing that bothers me! I call it "recipe bashing!"

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Roseann

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Reviewed: Apr. 27, 2009

Also make this but just brown chops, add mushroom soup(s), depending on how many I'm serving. Then cook packaged noodles, drain and add to the wonderful gravy and serve. My kids grew up on this and has been a family favorite!!!

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shirley

Cooking Level: Intermediate

Home Town: Yorktown, Virginia, USA

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Reviewed: Apr. 27, 2009

I make this all the time only I use thin-sliced boneless pork chops seasoned withe salt and pepper. I cook them in an electric skillet and then add a can of cream of celery soup that has been mixed with half a can of milk. I add some sliced onions and sometimes will add curry powder to switch it up a bit. Serve over rice. This is a very quick and easy dish to make if you don't have much time.

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leslie

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Reviewed: Apr. 22, 2009

I changed a couple things. Instead of using 1/2c Flour, I combined about 1/4c bread crumbs, 1TBSP parsley, a little onion powder, and about 1/4 cup crushed cheesy-garlic salad croutons. It was delicious!! I also used extra virgin olive oil instead of shortening. I only put in 1/2 an onion and added 2 cloves of garlic (diced)... If I don't make this again, my family will string me up by my feet and play Pinata!!

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DavidBlake

Cooking Level: Expert

Living In: Bryan, Ohio, USA

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Reviewed: Apr. 17, 2009

The only problem was too much gravy even with the mashed potatoes. Very delicious and tender, loved it!

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raerae

Cooking Level: Intermediate

Living In: Morgantown, West Virginia, USA

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Reviewed: Apr. 15, 2009

I followed the recipe instructions omitting the onion. We will not make this again.

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EatingInSeattle

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Reviewed: Apr. 11, 2009

It was really good on rice. A very fast easy dinner! Thanks!

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MANA637

Home Town: Pacifica, California, USA

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Reviewed: Apr. 2, 2009

This is great starter recipe. No egg needed. I added garlic, season salt, fresh ground black pepper and some red pepper flakes. So tender! Can I do steaks this way? :)

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Kristy

Cooking Level: Beginning

Living In: Kennesaw, Georgia, USA

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Reviewed: Apr. 2, 2009

Made this for dinner and was a hit! The gravy is what makes this recipe...or breaks it. After reading previous reviews, I opted to skip the egg and flour dredging. I seasoned butterflied pork chops with Emeril's Original Essence, pepper, and a little worcestershire sauce. Then, I seared them on high heat in olive oil to seal in the juices. Off the heat, I added onion and the soup mix. My slow cooker has an insert that can be used directly on the stove, so I was able to scrape up the browned bits and that added to the overall flavor. You can tweak the seasonings of the gravy once it has cooked a while. I made plain rice as a side, just so we could use more of the gravy. Think this meal would be just as yummy with chicken. The meat was very tender!

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KP

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Reviewed: Mar. 28, 2009

I didn't brown and I put in a pouch of A Jus. Turned out very tender and good.

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camgo

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Reviewed: Mar. 12, 2009

I think this is my favorite way to make pork chops! It was very easy and tasted wonderful. The chops were not tough at all. Everyone loved it!

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Kim D-W

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2009

Even my husband who doesn't usually like pork enjoyed this recipe.

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Robyn

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Reviewed: Mar. 2, 2009

This is excellent! My daughter doesn't like pork chops and loved this she practically licked her plate!! I didnt use egg that is over kill, flour sticks to meat well enough. I seasoned meat first with garlic salt and pepper then dipped in flour. Sauted in olive oil. I used 1 can crmo'mush and 1 crmo'chckn, 5 garlic cloves 1 large onion that got added to olive oil to start to carmelize it adds another layer of flavor, use 1/2 cup of milk to deglaze pan scrapping all bits up and adding to soups along with the 2 cups of milk. We ate it with boiled potatoes and green beans. It makes an awesome gravy we made sure to pour all over our potatoes. This is a must try!

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