Reviewed: Dec. 31, 2011

My family and I enjoyed this recipe! It made a great sauce! I made it with cream of mushroom soup instead... thinking I'd save the cream of chicken soup for when I'd make this with chicken... and I added a few shakes of ground thyme and maybe 1/2 tsp. of sage to the sauteed onions and garlic. I also used about 1/2 of a medium onion and I thought it was plenty of onion. Very good though! I'll be making this one again. Thank you!

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Reviewer:

craisinla

Reviewed: Dec. 23, 2011

This recipe was bland and unpalatable. I followed it exactly, but maybe I did something wrong. My husband usually compliments everything I make, even on those few ocassions that dinner is just average. No one liked this. Sorry. :-(

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Reviewer:

deborah L.

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Mar. 26, 2011

Not a good combination. Very plain. The pork chops were dry. This is not how pork is supposed to be cooked.

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Reviewer:

KristaBilbrey

Cooking Level: Expert

Living In: Santee, California, USA

Reviewed: Feb. 3, 2011

Very good! I just added some rubbed sage, rosemary, and thyme to add a kick to these. Served with rice and veggies and it was a perfect meal for the family. Thanks.

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Reviewer:

Andrea

Reviewed: Jan. 25, 2010

This was really good! Made it tonight and served with garlic onion mashed potatoes with parmesan. I followed the ingredients, but changed the method. I caramelized my onion with a touch of olive oil and a bit of chicken broth. When it was golden brown, I added the garlic and let it cook. Then I seared the chops (steaks in my case) and removed those as well. Deglazed the pan with the broth, then whisked in the soup and added the onion. This loses a star only because I had to add a corn starch slurry to thicken it up to our liking. The flavor was wonderful tho, and I'll be making it again. I didn't find it overly "chickeny" at all.

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Reviewer:

rosyshell

Reviewed: Nov. 28, 2009

Deliscious. I was worried that after pan frying, baking for 90 minutes would dry it out, but I let it bake the entire time and it was tender and juicy (you could cut it with a fork). I added some fresh mushrooms and dijon mustard to the sauce for some tang. It was great.

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Reviewer:

Jenn

Reviewed: Nov. 20, 2009

This recipe was so simple and so very delicious, i have tried it with porck chops and chicken. both turned out great! I added a little basil and oregano.

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Reviewer:

Danielle

Reviewed: Nov. 13, 2009

I THINK I COOKED IT TO LONG. BUT STILL GOOD.

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Reviewer:

steve

Reviewed: Sep. 28, 2009

This was just ok. Made it as per the recipe but when I tried the sauce, it was just to bland and runny. Put it back onto the stove, added spices and cooked a bit more. I did use chicken and it left the breast very tender and moist, so that's a plus. Since the sauce was to thin for me, I mixed it into brown rice. It was good this way. Adding some hot sauce made it better. Thanks. Will use the recipe again, but with some changes.

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Reviewer:

princesa97

Cooking Level: Intermediate

Reviewed: Sep. 27, 2009

This recipe was so delicious!!! I made this for Sunday dinner and my family loved it. Instead of pork chops I use chicken chops. I also added in fresh mushrooms cause we just love mushrooms and a pinch of cayenne pepper just to add a lil bit of spice to it. Since I like my gravy to be a lil thicker I use a tablespoon of flour. I will definitely make this again and again. Love it!!

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