This turned out really well. The pork chops were very tender. I used the South Texas Rib Eye Pork Chops which are from one end of the pork tenderloin. The other end of the tenderloin is used for Center Cut Pork Chops. I found the "Rib eye" cut to be juicier and more tender than the center cut pork chops. They cooked a lot quicker than the recipe lead me to expect. I used a meat thermometer so I'm not sure of the exact time but it was less than 30 minutes. I let the pork chops come close to room temperature before cooking . I breaded the chops as instructed in the recipe and browned them really well to a nice golden color. Don't forget to heat the skillet first. I didn't cover them with foil and rather than pouring the soup mixture over the chops, I poured the mixture around them. This kept the crust crispy on the top of the chops. You do need the 30 minutes of baking time after you add the soup mixture so that the gravy thickens. Other than these few items, I followed the recipe as is. I agree with the many who have suggested doubling the gravy/soup mixture.
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This turned out really well. The pork chops were very tender. I used the South Texas Rib Eye...