The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Made these tonight and they turned out moist and tender. I incorporated feedback from others and changed 2 cups. water to 1 cup water, and added 1 cup chix. stock. I didn't cook in slow cooker because of time, but I did season & flour chops before I browned them in pan with oil, transferred to baking dish, then I put onions in pan to saute', added some sliced mushrooms. Mixed up sour cream with remaining flour mixture, added water/chix stock and bouillon. I did taste this and was not pleased, tasted like watered down flour paste, so I added seasonings (salt, pepper, garlic powder a little white wine, worcestershire) and flavor improved. Poured this over chops, added onions & mushrooms, put in 350 oven for 1 hour, reduced temp. to 200 for another hour and they tasted great. I also baked potatoes at the same time. I'm planning on this for a special dinner tomorrow and can't wait to top my potato with some of the sauce. I will make these again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Saw this as the featured recipe today and decided to give it a try. I followed the recipe as listed with the following exceptions, I used 2 cups of chicken broth instead of cubes, I added extra onions bc we LOVE them, and I placed a few medium sized potatoes in the microwave for 3 minutes and then placed them on top to cook with the meat so I didn't have to make another side dish. In tasting the gravy I found that after about 4 oz it seemed right to me so we did cut back on that as well. It is a very good "throw in the crock" and let it cook itself meal that we will try again. Next time I will season the meat a bit more bc we thought it was missing a little something.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Very yummy. My entire family enjoyed it. I halved the recipe and used the extra sauce for gravy for our mashed potatoes.
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Cooking Level: Intermediate

Home Town: Sidney, Ohio, USA
Living In: De Graff, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Oh well, some people just want to hear themselves talk--this was a lovely recipe. Very similar to an old standard from my mom.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
I substituted plain yogurt for the sour cream and it gives this recipe a distinctive flavor. This also slightly cuts down on the calorie intake. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
I've been making this recipe for years, served with mashed potatoes. Sometimes I change it up by adding the mushroom soup and occasionally I replace a part of the water with sherry. It's also wonderful with chicken. My family loves and requests this deliciousness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Awesome, tried a breakfast twist at our house. For the leftovers, we put it over scrambled eggs for a low carb sensation. My husband says thumbs up!!Thanks!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
My mom made a similar version of these all her days. The ONLY difference was no sour cream. And they always had rave reviews from company - and us. This is still the most requested dinner by my kids of me. I will add the sour cream next time.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
I have been making this recipe for years, it's delicious and worth a 5 star rating! I add a few spices to the sauce because it's a bit bland. I add ground black pepper and a little garlic powder to the sauce. Other than that I make it as written. It's easy and very yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 11, 2009
Very good the chops I browned them on top of the stove and removed the chops while I made the sauce. I added the chops to the sauce and baked them on 350 for an hour then turned down heat and let bake at 200 for another hour. they were wonderful fell apart they were so tender this is a keeper
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 10, 2009
Easy! Kids liked, husband liked, I liked! I did need to add more flour to thicken the sauce but other than that I followed the recipe and won't change a thing next time either. Chops were so tender!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 7, 2009
Excellent recipe. I ground lots of pepper into the sour cream sauce and served it over mashed potatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 6, 2009
So tender, they fall apart taking out of crock pot. We love this!
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Cooking Level: Expert

Living In: Heber, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 3, 2009
I wouldn't say that it's exciting or anything, but it did make for good comfort food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 3, 2009
We LOVED this. Made a few minor changes per other reviews (added cream of mushroom to the bouillion/water and also sauteed the onions first).. This was OUTSTANDING!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 29, 2009
This was so good. The sauce didn't thicken up so I made a roux of flour and butter, then added the sauce to that. That was perfect.
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Cooking Level: Expert

Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 28, 2009
Very good recipe. . .chops melt in your mouth! Everyone in my family loved them! Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 23, 2009
Can do stove top; faster - This is a variation of one of my Mother's standard dishes I grew up with. To do stove top, simmer about 45 minutes to one hour or until desired tenderness instead of slow cooker. I use low sodium canned chicken broth. Excellent!!!
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CC

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 22, 2009
Very good recipe, I put the seasonings in the flour. I also added 1 can of cream of mushroom soup. Will make again.
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Cooking Level: Intermediate

Living In: Sound Beach, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Oct. 20, 2009
This was totally good as is! Why change everything? The ONLY thing I did differently was I didn't add much onion (boyfriend is funny about onion) and compensated with some minced garlic. Otherwise, the chops and sauce turned out GREAT and totally melted in my mouth. I'll make this one again and again!
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Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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