Reviewed: Jul. 11, 2010

This recipe was super easy. I only used 1/4 small onion and no marjoram. I seasoned the porkchops with Lawry's before browning. I too felt the gravy was too thin so I poured off the gravy into a small saucepan. I just thickened it up with 1/4 cup cold water in a seperate cup with 2 T flour and whisked it thin. I only added 1/4 of this to the gravy and it thickened up nice and fast with just a little bit of heat. I served it with mashed potatoes. I just put the gravy back over the top of the chops and served it that way. Easy for the busy family.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

wimedtypr

Reviewed: Jun. 23, 2010

We enjoy chops this way (and usually try to avoid using canned soups but this is an exception). Always turn out moist and very versatile when it comes to seasoning. Some reviewers complain that their chops are dry. Will suggest that you use fairly thick boneless rib (loin dries out very quickly). We never, never use loin chops for this reason. Hope this helps some others.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

Reviewed: Feb. 17, 2010

These turned out good and the soup kept the chops more moist. I also left out the marjoram, and prior to adding the onions to the baking dish, I browned them for a few minutes in browning sauce. I served it with rice and broccoli and will be making again.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

Reviewed: Dec. 28, 2009

yummy! the meat was so tender and the vegetable perfect! thanks!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

herbkins

Cooking Level: Intermediate

Home Town: Quezon City, National Capital Region, Philippines

Living In: Tsukuba, Ibaraki, Japan

Reviewed: Nov. 14, 2009

Very Good! Quality of chops makes a huge difference so buy ones you know taste good. From other reviews I added mushrooms, put onions on bottom of pan and used some white wine as part of water measure.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

COJ

Cooking Level: Intermediate

Reviewed: Oct. 16, 2009

Suggestion: Try cream of....asparagus in place of the cream of mushroom--it works decently. Brown the chops well--and lightly brown chunk diced onions as well..really helps out well. Overall: My dish kept the troops content--and saved me from a stay in the dog house. Next time, I'll do per directions and maybe earn another star. Watch for my update on this yummy recipe!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

rocknroller

Cooking Level: Expert

Home Town: Bogalusa, Louisiana, USA

Living In: Covington, Louisiana, USA

Reviewed: Jul. 21, 2009

Certainly nothing amazing about this recipe, but it's one that my family and I grew up with. It's easy to prepare ahead of time, stick in the fridge, then put in the oven that evening. The sauce goes well with egg noodles. I add a can of sliced mushrooms (drained), use 2 cans of soup, and use summer savory in place of marjoram. Definitely put the onion rings on the bottom of the pan and use boneless chops. This goes well with baked apple crisp for dessert, which bakes at the same temp. as the chops.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

AZAlyssa

Reviewed: Mar. 30, 2009

it was very good i think i will add another can of cream of mushroom to thicken up the gravy

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

tcovey45

Reviewed: Mar. 2, 2009

This was a good and easy recipe. I left out the marjoram, because I don't have any, but sprinkled the chops with dried parsley, basil, and garlic powder. Great served over rice.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Wake Forest, North Carolina, USA

Reviewed: Feb. 19, 2009

This recipe is a really excellent one. My husband and son both loved it and even got seconds. My husband has already requested that I make it again. I made mine with cheesy bacon scallop potatoes and corn. The only thing I did different is put soy sauce and season my meat with a variety of seasons (instead of using marjoram because I didn't have any on hand) and let it marniate in the refrigerator while i prepared my scallop potatoes. OVERALL THIS IS A REALLY GREAT RECIPE AND DESERVE 5 GOLD STARS!!!!!

Was this review helpful? [ YES ]
6 users found this review helpful