Reviewed: May 1, 2012

This a huge hit in our house. This is now on the permanent menu.

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Reviewer:

MsSalt44

Cooking Level: Intermediate

Reviewed: Apr. 15, 2012

like the recipe but did use hisofferingdrinks modifications and was much to salty so next time I will follow the exact recipe without the modifications :)

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Reviewer:

DannyGirl72

Cooking Level: Intermediate

Living In: Kennewick, Washington, USA

Reviewed: Apr. 12, 2012

Great Recipe!! I make this with a pork roast and remove the drippings after to make the gravy. I always add lots of onions and fresh garlic!!! Thanks

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Reviewer:

crystal

Reviewed: Apr. 8, 2012

Delicious! I used one can of cream of mushroom and added water along with a can d chicken broth...

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Reviewer:

Heather M

Reviewed: Mar. 16, 2012

My kids loved this. They could not get enough of the reux. I didn't use a slow cooker but used a large pot instead and just fried my pork chops with some olive oil and flour. Scrapped the bottom of the pot and added my onion which I then sauted. I then added 2 cups of bullion and sourcream and put the chops back in. I also did not add more flour. The flour from the pork chops were just right for my reux...perfect. Will definitely make again!

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Reviewer:

troman

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Katy, Texas, USA

Reviewed: Mar. 12, 2012

This was really yummy, they were so tender they just fell apart. I did transfer my sauce to a pot on the stove and added extra flour. I was really hungry and wanted to speed up the sauce thickning process. Worked well and husband loved!

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Reviewer:

Jade W

Cooking Level: Intermediate

Living In: Eugene, Oregon, USA

Reviewed: Mar. 8, 2012

These are excellent. The best part is how tender they are after they are done. And, the sauce is terrific! I followed the recipe exactly.

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Reviewer:

LORISPAN

Cooking Level: Expert

Home Town: Winnebago, Illinois, USA

Living In: Omaha, Nebraska, USA

Reviewed: Mar. 4, 2012

Didn't change a thing! I've made this several times now, it's one of my family's favorite way to eat pork chops. They're even delicious without the sour cream gravy!

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Reviewer:

Mom of 3

Cooking Level: Intermediate

Reviewed: Feb. 26, 2012

My family loves this recipe. I have made it a few times and it turns out a little different every time. It is amazing and has great taste every time but the meat is always different. Last time I made it the pork was shredded so I cooked up some pasta and we had a very unique but delicious dish. This dish also reheats nicely, it has the same flavor and the pork is not dry like it often is when reheated.

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Reviewer:

Lil Tiffers

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Reviewed: Feb. 13, 2012

this was devine !!! the only changes i made was using a pork roast without the fat cooked on low for 6 hours also used raw garlic instead of powder - added potato guchi (excuse spelling) about 5 minutes before sauce was cooked but let cook all together for further 20 minutes - died and went to heaven ! thanks so much for a wonderful recipe that i will be using again and again

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