I have made this twice now, and think it is wonderful. The first time I made it pretty much as the recipe stated, and it was delicious. This time I didn't bread the pork chops, but just browned them in a little oil. I then covered them and baked them for 30 minutes. While they were baking, I caramelized an onion in the pan I browned the pork chops in for 30 minutes. I then deglazed the pan with 1/3 cup Marsala wine. I added the Marsala wine, onions, one can of cream of mushroom soup (95% fat free), and 1/2 cup 2% milk along with another 1/4 cup cooking sherry (I didn't have any white wine). I poured over the pork chops, mixing with the juice that was already in the pan. I covered again and continued to bake for another 45 minutes. When finished, they did sit in a 185 degree oven for about an hour. The sauce was to die for, and the pork chops were so tender they literally were falling apart, like they had been in the slow cooker all day. Absolutely fabulous. I highly recommend the Marsala wine and cooking sherry, it adds more flavor than just white wine. Excellent recipe, I'm sure I will make it many more times!
Was this review helpful?
3 users found this review helpful
I have made this twice now, and think it is wonderful. The first time I made it pretty much...