Reviewed: Dec. 10, 2008

i made these tonight and thought they were great! kinda weird though because i am not normally a pork chop fan, but, my boyfriend is so i "took one for the team"..hahaha. i didn't have any cream of mushroom soup, so i used cream of onion. also seasoned the pork chops prior to browning with a mod amount of cracked black pepper. served over rice. this recipe will be made many times this winter... it is truely comfort food... i bet would be good with chicken too!

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dena67212

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

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Reviewed: Nov. 12, 2008

I was looking for a new Pork Chop recipe, and discovered this one this morning. I decided to go ahead and give it a try. I did add something different by caramelizing onions in butter. Then added the soup and the sour cream. Very good. No more shoe leather !!!!!!!!

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Kimberley

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

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Reviewed: Nov. 11, 2008

We thought this recipe was great as is. I did not change a thing! My hubby LOVED the sauce.

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yummy mummy

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Reviewed: Oct. 22, 2008

I typically make a recipe exactly as written the first time, but Alissa's revisions in her review (most helpful as of 10-2008) just sounded too good! I followed her tips, for the most part. Here's what I did: First, I browned the chops in some butter after sprinkling them well with pepper. In a second large skillet (with a cover), I melted 2 T of butter and added a bit each of oregano, garlic powder, onion powder, black pepper. Then I sauteed 1/2 an onion (chopped) and 2 tsp minced garlic for a few minutes before adding a can of sliced mushrooms and 1/4 c of dark beer. After this had boiled for a few minutes, I stirred in the sour cream/soup mixture, then added the chops to this skillet, and simmered for about 45 minutes. Fantastic, especially with garlic mashed potatoes!

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GolferGirl

Cooking Level: Intermediate

Home Town: Columbia, Kentucky, USA

Living In: Bowling Green, Kentucky, USA

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Reviewed: Sep. 24, 2008

LOVED this! Very similar to Skillet Chops in Mushroom Gravy from this site. I followed a suggestion to melt some butter and seasonings (garlic powder, oregano, basil, thyme, pepper)- brown the chops on both sides in that, then stirred 1 can of soup, a couple of heaping spoonfuls of sour cream (for 3 thick chops) and tossed in 1 small can drained, sliced mushrooms and some black olives for a little color. So quick and tasty - I about licked the plate clean!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Sep. 16, 2008

This recipe is great but I did make some changes (did not put any sour cream and mixed in a Dry onion soup with a can of cream of mushroom and onion soup) I also browned the pork chop on the stovetop then removed the fat and put the sauce and pork chop in the oven for about 45min. (if you only have non-stick pan I would recommend putting it all in a different oven safe container)

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megara26

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Reviewed: Aug. 30, 2008

My Grandma always adds Sherry or Cooking Sherry to this recipe! 1/4 - 1/3 cup is perfect.

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blythegreene

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Aug. 12, 2008

My family raved about these pork chops! Normally pork chops always turn out dry for me, but not this time!

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Emily W.

Cooking Level: Intermediate

Living In: Cedar Lake, Indiana, USA

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Reviewed: Aug. 4, 2008

I made a few changes, and this was fantastic! First, I heated 1 tbsp. EVOO with one clove pressed fresh garlic in the pan until it was golden and fragrent. I then added some dried rosemary, salt and pepper, and some dried onions. I let all that simmer together for about 3 min. Next, I mixed some Nature's seasoning (or any season all you like) with the flour- it was pretty heavily seasoned. I then seasoned both sides of the chops with the Nature's seasoning before dredging in the flour. Before adding the chops to the browning pan, I added 1 tbsp. of butter to the oil mixture and stirred everything up. Then I browned the chops for about 5 min. on both sides. Once done, I mixed the soup and sour cream together, adding some garlic salt and a pinch more rosemary to the soup mix. I put that on top of the chops, covered, and lowered the temp. to "low" and let it simmer for about 50 min. I turned them every 15 min, as suggested. Served over rice- WONDERFUL!

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mamacook

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Reviewed: May 31, 2008

I changed this but it was wonderful in the end. I spread some dijon mustard on each chop then dredged it in a but of flower with garlic and onion powder in it. Then I browned the chops in a little olive oil. Then I mixed up the sour cream and soup. But I added some minced garlic, onion powder, dash of worcestershire and a little diet coke. (I prefer non-diet soda with my meat, but did not have any) The soda acts like a tenderizer. I took my chops out of the pan poured the cream mixture in and scraped the bits off the bottom. Then I put the chops back in the pan and with a lid on pan I put the whole thing in the oven on 350 for an hour. Oh my gosh, yummy...tender and great flavor. I served over egg noodles.

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SOPHIAMARIAN

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Reviewed: Apr. 30, 2008

Fantastic! I used Alissa's modifications, and have made this several times now I love it so much! I've passed it on to family and friends, and everyone raves!

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KBear

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Apr. 15, 2008

I also agree with everyone that said the recipe was bland. What I did to change it up was (of course add seasoning like most) but I breaded the pork chops first. with a flour/egg/bread crumb mix. cooked for about 5 minutes on each side, made the sauce in the pan, then added the pork chops back in and cooked in the oven for 35 - 40 minutes. Chops were very tender and putting it in the oven gave the sauce more body. We gave it a 5 with the changes we made.

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Gregg

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Mesa, Arizona, USA

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Reviewed: Apr. 3, 2008

This was quick and very easy. I made the dish the night before and it was still very good. I seasoned the chops with pepper, garlic, and poultry seasoning and added chopped onions, mushrooms, honey, and dijon mustard to the sauce to add a little more flavor. I served the meal over wide egg noodles. It was delicious and very filling. I will definitely make this one again.

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megcat

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Reviewed: Mar. 26, 2008

With tweaks, it's really a 4-star recipe. :) Like other reviewers, I took the recipe as a basic place to start and zinged it up a bit. I melted 3 T of butter and sauteed garlic, onion (powder), rosemary (crushed), and English Mustard (Coleman's), allowing the seasonings to bloom. I then sauteed the pork chops in that...oh, that smell is heavenly! :) When I mixed up the soup and sour cream, I added a bit more rosemary and mustard to the concoction, and served it over rice. Very tasty and definitely "a repeater," as we say in our home. :)

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Sue

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Reviewed: Mar. 19, 2008

Made this last night and went over very well. Followed many of the suggestions (ie: onions, can of mushrooms and wine) which made the meal wonderful. Will make again soon.

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GoMoGo

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Feb. 3, 2008

This was a good chop recipe. You have to play with your own spices, but I'll definetly try this again. I served with mashed potatoes with the sauce as a gravy.

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David Yowell

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Reviewed: Jan. 15, 2008

Very good dish. Like everyone said before I added spices to the sour cream and mushroom soup. Turned out great, will eat again.

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Hofnpopper

Cooking Level: Expert

Home Town: Stover, Missouri, USA

Living In: Florence, Missouri, USA

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Reviewed: Jan. 14, 2008

I took Alissa's advice and it was SO GOOD! My boyfriend and I loved it, it's been a week and he's still talking about it!

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courtneyaho

Cooking Level: Beginning

Home Town: Salt Lake City, Utah, USA

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Reviewed: Jan. 4, 2008

This is pretty bland as written. I jazzed it up a bit. I added 1 envelope of onion soup mix and also added 1 brick of cream cheese to the sour cream and mushroom soup. It was a very high calorie way of doing things but it sure did taste good with the additions. Thanks for a good base recipe!

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iluvmyangylrose

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Cypress, California, USA

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Reviewed: Jan. 2, 2008

I love this recipe because it is a basic. I didn't really know how to make pork chops, since they are far from my favorite, but I was able to use this as my base and doctor it up. They were great!

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