The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 12, 2007
Super easy and yummy. Not every meal needs to be a gourmet meal-this is good and easy!
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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Arvada, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 7, 2007
I've never been able to cook a decent pork chop, until now. This recipe was absolutley wonderful! There's no way to make them taste better!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 27, 2007
very boring recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 10, 2007
Made it as written, and it came out great. I'll probably adjust the spices to my own taste. One thing I should have done was trim the fat on the chops - the gravy was a little greasy, but that was my fault, not the fault of the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 26, 2007
Made this for dinner last night. I only had cream of celery soup, so i seasoned the flour a little more, and added canned mushrooms. Browned the chops really well, added the onions. after everything was nice and browned, stirred in the soup, beer, and mushrooms to heat. Put all in the crockpot on high for anhour, then lowered to low for 4 hours. Absolutely wonderful. Pork chops fell off the bone, gravy was delicious!!
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Cooking Level: Professional

Home Town: Ramsey, New Jersey, USA
Living In: Harford, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Oct. 8, 2007
Really good w/ slight modifications. I added some onion soup mix to the mush soup for some extra flavor. I also added Tiger Sauce to give it a little kick..thought it was a little bland initially. End result was great! I used boneless chops and the did not require anywhere near the amount of time suggested for cooking. Even my picky hubby who doesn't like anything new had 3 helpings!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 18, 2007
Great recipe. I did modify slightly..I added a clove or two of garlic, used one can of cream of mushroom soup and one can of golden mushroom soup. I used evaporated milk instead of regular and added in some broth for some extra flavor. I didn't have an onion(go figure) so I remembered a reviewer who added in a packet of onion soup mix..so that's what I did. I needed this to be a meal so I did add in baby red potatoes cut in half..and after 9 hours everything was PERFECT texture and taste. Great share!
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Cooking Level: Intermediate

Home Town: Brewster, New York, USA
Living In: Dover, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 9, 2007
We enjoyed these. I used what I had on hand, which was 1 can of cream of mushroom and 1 can of golden mushroom. I only used 1 cup of milk and it was plenty. Skipped the flour/egg part and just browned the chops in olive oil with garlic salt and pepper. I'll probably serve these over egg noodles next time.
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Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 7, 2007
I cook a version of this frequently, but I have a secret ingredient that I'll share. Ortega diced green chilies. Either a 4 oz can or the larger one. It doesn't make it hot, just a little boost. I use 2 cans cream of chicken soup, and 1 package of onion soup mix. Wonderful gravy.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: Sep. 4, 2007
With a family of five, I love easy, slow cooker meals, but I know better than to cook meat soaked in cream-of-anything soup. I'm very surprised this recipe has such rave reviews. I will not make this again. It was absolutely horrible, but like I said....I know better than to cook meat in cream-of-anything soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 8, 2007
My husband and I love this recipe! I have made this quite a few times and always make it the way one of the other reviewers suggested: "I didn't use any eggs or milk. I simply mixed flour, garlic powder, salt and peper together and just floured the porkchops with that mixture, no eggs. Then I browned them in the shortening. While they were browning, I dumped 2 cans of cream of mushroom soup, 1 can of cream of chicken, 1 can of beef broth, 1 envelope of onion soup mix, and two 4 oz. cans of mushrooms in the slow cooker, and mixed it all up. After the porkchops were done browning (about 4 min. on each side), I added them to the slow cooker and covered them with the soup mixture, and let them cook for 5 hours on high." I also made mine with potatoes. Just scrub, cube, and toss them into your crockpot along with everything else. The potatoes turn out perfect every time!!
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Cooking Level: Intermediate

Home Town: Gulliver, Michigan, USA
Living In: Gladstone, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 8, 2007
I loved this recipe! Of course, I tweaked it a bit. Here are my tweaks/suggestions: 1. I did not use flour or eggs when browning. I just seasoned and browned in olive oil 2. I used WAY less milk. Probably about 1/2 to 3/4 cup 3. I used one can of cream of mushroom soup and one can of cream of potato 4. I used Vidalia (sweet) onions - 1.5 to 2 5. I added fresh garlic and sliced potatoes on top of the pork chops The leftovers were even better than the original. It had time to "marinate"!
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Cooking Level: Expert

Living In: Woodbridge, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Aug. 8, 2007
This was a big hit with my family. We love pork chops and I wanted something new to do to them and this will definitely fit into the rotation. Thanks!
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Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 23, 2007
I have made this for years. I'm only giving this version 4 stars as the two cups of milk makes it too runny. Leave the milk out altogether as the juices from the meat combine with the soup to make a nice sauce. Don't bother with the egg and flour. Instead sprinkle with seasoned salt and garlic powder and sear in a hot pan on both sides until brown. Place in a greased casserole dish, cover and bake with the condensed soup for an hour and a half at 325 - 350 degrees. The longer the better as the meat tenderizes with a long, slow bake.
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 22, 2007
I make this too, I don't use the egg, and I add a can of sliced potatoes on the pork chops. I love this recipe. Thanks for publishing it!
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Ann
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Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA
Living In: Providence Forge, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 10, 2007
This was bland and runny. I had to add a ton of corn starch and some frozen veggies to get it to thicken up. Hubby liked it but I didn't. Probably will make again but alter it greatly.
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Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jul. 8, 2007
The first time we did these we stuck to the recipe. This time I am trying it with a pork roast. I did add some season salt, garlic salt, Cavender's and onion power to the flour. I do think that you don't need to use the egg or the flour. Either way it was awesome! We serve it over egg noodles. Thanks for this and I will keep making it for a long time to come!
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Cooking Level: Beginning

Living In: Olathe, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 7, 2007
This is great when you are tired of chicken or beef all the time. I do use the drippings from searing the meat to add to the milk mixture for the soups,giving it just a bit more of that yummy meat flavor. Even the kids like it, which you know makes it a keeper! Thank you!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 6, 2007
These are great. I cubed my pork chops and used cream of chicken/mushroom and cream of onion. I served it over white rice. Fiance loved it!
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Cooking Level: Intermediate

Home Town: Moline, Illinois, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 23, 2007
Made this tonight and hubby and I thought it was very good. Always look forward to recipes using the slow cooker. Will make this again
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Roe

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

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