Reviewed: Mar. 3, 2009

Great slow cooker recipe! All I did to change it was add more seasoning to the slow cooker. More garlic, pepper and season salt. It turned out perfect!

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thegrillmaster

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Reviewed: Mar. 3, 2009

My husband and I loved this recipe. I did use a jar of alfredo sauce instead of the beef bouillon and added fresh button mushrooms, but followed the rest of the recipe. It was great and I will definitely make it again. P.S. My husband told me to be sure to write a great review for this recipe! That's a compliment!

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LENNT1

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Reviewed: Mar. 2, 2009

wonderful recipe

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julie

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Reviewed: Mar. 1, 2009

Great! Love this meal!

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carleyandserg

Cooking Level: Expert

Home Town: Olean, New York, USA

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Reviewed: Feb. 28, 2009

My husband loved these, he said it was the perfect dinner to come home to after a hard day of work. I added a can of cream of mushroom soup, make sure its the low sodium kind otherwise the sauce can be too salty tasting. I also added some garlic cause my family loves it.

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Culinary Genius

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Reviewed: Feb. 27, 2009

Very, very tasty! I used chicken broth in place of boulion and it was great!

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*Laura*

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Reviewed: Feb. 24, 2009

Pretty good. Leftovers didn't get eaten. Very tender and tasty.

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Completely Revised

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Reviewed: Feb. 23, 2009

Yum, yum, yum! These were loved by the whole family, the one year old on up. I started them at 2 in the afternoon, cooked them on high, and dinner was done by 5:30. I used College Inn White wine and Herb Culinary broth for the liquid and went a little heavy on the seasonings and it was super! Very tender and moist. We served it over egg noodles and there are no leftovers. Highly recommend as one of our new favorite recipes.

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BethK

Living In: Tallahassee, Florida, USA

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Reviewed: Feb. 19, 2009

Great recipe when salt, pepper and a little extra flour added to thicken up the sauce.

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WENDEEBUG

Cooking Level: Beginning

Living In: Sheboygan, Wisconsin, USA

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Reviewed: Feb. 18, 2009

I wanted to try this as written even though many of the reviews have added changes. I think the original recipe is very good . I did season heavily, however. I found it easier at the end to remove the juices from the crockpot and make the gravy in a pan while keeping the pork warm inside the crockpot. That way you don't have to wait so long for the gravy to get done. I think I would also add more flour to the sauce, it was a bit thin. Very tasty. Just make sure to use enough seasonings in step 1.

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5boys2cook4

Cooking Level: Intermediate

Home Town: North Ogden, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Feb. 18, 2009

Didn't try the sauce just made in crockpot and very tender

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dori

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Reviewed: Feb. 10, 2009

I am not a pork person and I LOVED this dish. I did change some things; I added parsley and paprika to the pork seasoning and a packet of onion dip mix to the broth. I also added a bit more sour cream and flour in the end to help thicken it.

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Mrs. Bishop

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

Delicious! I will definitely be making this again. I cooked the pork chops a little too long so they were dry but the sauce made up for it. YUM!!!

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K-Dub

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

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Reviewed: Feb. 1, 2009

Took the advice to use mushroom soup. Turned out great! We even baked in the oven instead of slow cooker - for 40 minutes at 350F.

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momofapeanut

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Reviewed: Jan. 29, 2009

I guess we should have made some adjustments like EVERYONE said I was just not feeling up to it. It was good just not great. Little flavor.

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MaLissa and Phillip

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Loved it - didn't make any modifications except spicing up the flour before dredging the pork - used salt/pepper/paprika/fennel/seasoned salt. Excellent flavor - perfect with mashed potatoes. I just took the pork chops out for a few minutes while making the gravy and then put them right back in so I didn't have to put them in the oven and dirty a pan.

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3BadBoxers

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Centreville, Maryland, USA

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Reviewed: Jan. 26, 2009

Tender, for pork chops, and good flavor. I would make this again.

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Sarah Read

Cooking Level: Beginning

Living In: Calgary, Alberta, Canada

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Reviewed: Jan. 26, 2009

This recipe turned out very well. I do however wish there was a way to move the pork chops with out them breaking all apart. The next time I make this I will just leave the pork chops in the pan and maybe simmer the sour cream and sauce in another pan.

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terryslady

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Reviewed: Jan. 25, 2009

This was a good recipe. I was a bit unsure about how the sour cream sauce was going to taste, but it was delicious.

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lizet1

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Jan. 25, 2009

I am always trying to find new ways to liven up pork chops. This recipe was good, but I felt like it was missing something. I added a few chopped mushrooms and some cayenne pepper which I am very glad I did, b/c I can't imagine it without them. Next time I plan to add A LOT more mushrooms for sure and maybe experiment with some different spices. For two 1.5 inch pork chops I halved everything and cooked on high for the 1st hour and low for the last 3 hours. Served over egg noodles.

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