I thought it was good. Not amazing gourmet style stuff but just good, tasty, quick and easy weekday meal- this is not meant to be some fancy gourmet pork. I browned the pork first with garlic powder, salt, and pepper- i did use a lot of those 3 spices because i know cream of mushroom can be a bit bland as to suit many people. After browning I de-glazed the pan with some Merlot- thats what i had in the fridge- I used about 1/2 a cup. Then I tossed the onions into the dutch oven (i was using a dutch oven not skillet for this) So onions went in with the wine- i let them cook a bit to release some of the sugars in the onions and to remove the alcohol from the wine. When the onions where almost translucent i added a bit more wine- about 1/4 cup and let it cook a few more minutes- then threw in the mushrooms that i fried in another pan, let all that cook for a few min, added the soup, mixed it all up, threw in the pork, and cooked it for another 25 min- then just left the lid on.
I think the big difference is using some wine to add flavor. You can use white or red. Most recipes on here require the addition of your own personal preference. This is a great standard everyday recipe to work off of. If something is to bland- which a lot of the 1-2 star reviewers noted than it is up to the individual cook to spice things up. It is impossible to meet the needs of every palate with one recipe. I enjoyed this and think it is a great alternative to the basic pan fried chop or breaded chop
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I thought it was good. Not amazing gourmet style stuff but just good, tasty, quick and easy...