Reviewed: Mar. 19, 2013

This is a great recipe quick to prepare, tastey and all in one pan. I add more mushrooms just because I like mushrooms.

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Reviewer:

tatianna

Cooking Level: Expert

Home Town: Sacramento, California, USA

Reviewed: Nov. 30, 2012

Made this last night with a few changes. I used chipotle salt and chipotle pepper on my pork chops before placing them in my frying pan that I had previously sautéed some cut up mushrooms in butter and placed aside. I cooked over low med heat with the diced onions being added after the flip, for two minutes on each side. In the meantime I mixed a can of condensed mushroom soup with 1/2 can 2 percent milk in a bowl. I added this mixture, after arranging my sliced potatoes and mushrooms on top of the pork chops to my pan. After the first 15 minutes of simmering I stirred this mixture. I stirred up again after the second 15 minutes. The result was spicy, so use the chipotle salt and pepper sparingly. The spicy flavor cooked through the potatoes and sauce. It was yummy with a lot of flavor and I will make it again.

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Reviewer:

Stella

Home Town: Columbus, Ohio, USA

Reviewed: Jul. 23, 2012

I made this wonderful recipe for the 1st time tonight & my husband had a fit over it!! I loved it too!! I seasoned the pork loin chops & potatos w/Tony Chachere's Original Creole Seasoning, so it had plenty of yummy taste!! (I'm not sure if you can get this seasoning where you are--in TX we can pick it up everywhere & i use it on everything!!)...Thanks so much for a fantastic & oh sooooo easy recipe!!

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Reviewer:

PAM HUSSEY/ELVIS NUT!

Cooking Level: Expert

Living In: Nederland, Texas, USA

Reviewed: Mar. 28, 2012

I don't know if we messed up this recipe but it was VERY bland. Nobody liked it at all!

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Reviewer:

McCarty Family of 6

Reviewed: Aug. 15, 2011

this was a very simple dinner. I used red Season Salt on the chops for flavor. Used red skin potaoes, unpeeled. then sprinkled with salt, pepper, garlic powder and a touch of crushed red pepper. To make sauce thicker i used 2/3 can of milk instead of half. And lastly, i sprinkled a couple Tbs of parmasean chesse halfway through cooking. I will be sure to make again ;)

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Reviewer:

meagan3702

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

This was great! The only thing I added different was to add a box of stove top Stuffing mix on the top of mixture and then cook 45 min. It was nice and thick and tasty. Wendy

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Reviewer:

Wendy

Reviewed: Oct. 25, 2010

My family loved this. I did use cream of chicken instead of mushroom. The second time that I made it I used shredded chicken instead of pork chops, it was also good.

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Reviewer:

tina_1560

Reviewed: Sep. 11, 2010

This was great! But since I am highly allergic to mushrooms, I used Cream of Chicken soup, I took the lid off for the last 10 minutes to let some of the moisture simmer off so it was not thin. This is a recipe I will be saving and sharing!

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Reviewer:

daddysgirl2008

Reviewed: Jul. 8, 2010

substituted condensed oyster stew for the cream of mushroom soup and topped with some breadcrumbs and cheddar cheese. tasted super great!

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Reviewer:

Care_Palm

Cooking Level: Expert

Home Town: Bristol, Connecticut, USA

Living In: West Haven, Connecticut, USA

Reviewed: May 27, 2010

Although not gourmet. This recipes definetly works and is quick with all items usually found in someones kitchen already. I did not add as much water or milk because my pot is pretty air tight. My pork was sliced very thin but was perfectly browned and moist. Any other recipe most likely would have dried out my meat.

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8 users found this review helpful