Using only 3 chops, I kept the full amount of gravy ingredients... glad I did. I served it with cooked thick pasta noodles and we used every bit of gravy. My changes were: Used cream of chicken soup, 1/3 cooking sherry, not white wine, and Montreal steak seasoning for the seasoning salt. ALSO added the Montreal seasoning to the gravy as I whisked it, plus a little more black pepper. My chops were average, not thick, and 25/25 baking time worked for us. My husband is demanding weekly servings of this one. I threw out all my other pork chop recipes! Definitely DO the breading step, and no, it isn't "crunchy" but gives it lovely texture!
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Using only 3 chops, I kept the full amount of gravy ingredients... glad I did. I served it...