Reviewed: May 22, 2007

These were pretty good. I did add an extra can of cream of mushroom soup, fresh mushrooms, and only used 1 can of milk. I cooked on high for 2 hours, then turned it on low for about 4 hours and the meat was so tender it was falling off the bone! About an hour before they were finished I added several tablespoons of sour cream. I served this with potatoes and a salad. Easy and good recipe! Thanks!

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StephanieV

Cooking Level: Expert

Home Town: Carrollton, Texas, USA

Living In: Coppell, Texas, USA

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Reviewed: May 22, 2007

I used olive oil rather than shortening. I only had one can of soup, and it was cream of broccoli. One can was plenty for our tastes and probably cut the sodium in this dish by 1/2. It was very good. 4.5 stars. If you have the time after work, I would make "Baked Pork Chops I" instead. It's basically the same recipe, but you bake the pork chops for about an hour instead.

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Denver Dish

Cooking Level: Intermediate

Home Town: San Juan Capistrano, California, USA

Living In: Denver, Colorado, USA

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Reviewed: May 6, 2007

These were very good. I had fairly thick pork chops so it turned out more like individual pork roasts. For the sauce I added 1/3 milk, 1/3 chicken stock and 1/3 white wine to the mushroom soup. I had thought that a whole onion might be too much, but it worked out well in the sauce. This was great next to a serving of creamy mashed potatoes and a salad. Oh, and it was very quick and easy!

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Keilypie

Cooking Level: Expert

Living In: Richmond, California, USA

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Reviewed: Apr. 22, 2007

very good! used this when someone requested my crock pot pork chops and i couldn't find the recipe - i eventually located the other recipe and decided this one sounded better and made it instead - it was a hit and i'll make this one from now on.

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TEXASCHICKIE

Cooking Level: Expert

Home Town: Buna, Texas, USA

Living In: Bossier City, Louisiana, USA

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Reviewed: Apr. 2, 2007

Used olive oil instead of shortening to brown the chops and forgot to use the egg. Made 6 chops and wanted lots of gravy so I increased the soup to 3 cans and added a bit more milk. Overall this was a fabulous recipe that I will definately make again!!!!

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SaraLee

Cooking Level: Expert

Home Town: Castle Rock, Washington, USA

Living In: Longview, Washington, USA

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Reviewed: Mar. 22, 2007

Mmm..mm..mm! Delicious, easy, and smells wonderful. After 10 hrs, the meat was just literally off the bone and the gravy actually cooked up into a cross between french onion soup and stew. I added quartered small red skinned potatoes, mini carrots and sliced a large sweet onion, used french onion soup mix, and 2 cans of golden mushroom soup (cream of is just gross) one can of low sodium chicken broth and one can of fat free evap milk, just lucious, I'll bet the leftovers will be even better today. Thanks for sharing!

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lilpacsmom

Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA

Living In: Mooresville, North Carolina, USA

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Reviewed: Mar. 16, 2007

My husband and I enjoyed this recipe. Instead of the 2 cups of milk i used 2 cups of chicken broth.

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twansa

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Reviewed: Mar. 5, 2007

They were ok.

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Kelly

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Reviewed: Feb. 6, 2007

These were so yummy! They came out so tender you could cut them with a fork. I didn't have onions, so instead added some onion powder. Everyone loved them.

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See2Gee

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2007

My family really liked these!

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MichelleDawn

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Reviewed: Jan. 29, 2007

Took some of the suggestions of others - I used just shy of a soup can of milk (what I had left in the fridge), a half soup can of sherry, and subsituted cream of mushroom w/roasted garlic soup. Also added garlic powder and seasoned salt to the flour, fried the chops in olive oil. Used only 1/2 an onion (didn't want the onion/garlic flavors to be overwhelming). Good homestyle meal, very flavorful. Thanks for sharing!

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GATOR

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

Not a very kid friendly dish, my husband didn't like it much either. The flavor was bland.

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WIMANA

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Reviewed: Dec. 3, 2006

Chokingly dry and extremely bland. We threw it out. :( Thank goodness for pizza delivery.

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chocolate_frenzie

Cooking Level: Expert

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Reviewed: Dec. 1, 2006

Overall, this is a good recipe. The gravy is pretty runny, so I would recommend that you put some of it aside in a pot once it is done cooking, then add some flour and/or cornstarch to thicken it up. Also, the cooking time is a bit long. Our pork chops were done in 2.5-3 hours cooking them on high in the crock pot, not the 4-5 hours the recipe said. We also added some fresh onions and fresh mushrooms to the recipe. Mmmmmmmmmm! I would make it again with the modifications.

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Desiree

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Mary Esther, Florida, USA

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Reviewed: Nov. 1, 2006

My entire family loved this...I have shared with friends and family as well. Great taste and the pork chops were soooo tender!!!

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tracieb

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Reviewed: Oct. 27, 2006

Very yummy. My kids loved it too.

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James

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Reviewed: Oct. 9, 2006

i made some of the changes too. sherry, the package pork gavy mix, mushrooms, & onions. great flavor! will make again but with thicker pork chops, mine fell apart while serving. super yummy!

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Lisa Strange

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Aug. 26, 2006

I made this the other night and my 7 year old loved it! I changed it a bit. I used only one can of cream of mushroom soup and instead of milk, used wine (I used one soup can full).

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