Reviewed: Mar. 19, 2010

I was searching for something aside from breading and frying my chops....great but tiring and a bit time consuming for a family of 6....found this recipe and it is absolutely fantastic...a bit heavy on the onion, next time I'll use a half but the prep was a snap and the results were quite satisfying....THANKS! golden mushroom soup will be a staple in my cupboard from now on

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Burkie

Cooking Level: Expert

Home Town: Medford, Massachusetts, USA

Living In: Oak Bluffs, Massachusetts, USA

Reviewed: Mar. 18, 2010

my family loved them and the best thing they were EASY to make ..

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

joker

Reviewed: Mar. 12, 2010

like the recipe, but not the soup....

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Helen461

Reviewed: Feb. 27, 2010

Tasted too much like canned soup

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

mandibula

Reviewed: Feb. 26, 2010

These really are delicious. I brown chops in a saute pan 1st, pour in 1 can cream of mush and one can golden mush and bring to simmer, and then pour into baking dish. Cover and bake at 350 for 20 min. Uncover, pour sauteed onions and mush on top, and bake another 20 min. Soooo good and soooo easy! Thank you!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

kitchen hopper

Reviewed: Feb. 23, 2010

I've made this for many years with some variation. This is for 4 chops. For those who don't like using raw or sauteed onion, try mixing one envelope of dry GOLDEN Onion soup mix into one can Golden Cream of Mushroom soup. Use the Golden Onion vs regular as it has a chicken base instead of the stronger beef base flavor (unless you like that on pork). Add 1/2 cup milk to make it creamy, mix all together and pour over browned, seasoned (I use garlic & onion powder, seasoned salt and black pepper) chops. Bake COVERED at 350, for 30 minutes then increase heat to 400 and baked UNCOVERED for 15 minutes more. Delectable! Moist and flavorful meat and gravy to die for. Serve with any sides you choose, potatoes, rice and even pasta goes well with these chops. YUMMMM!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

CookinLovin

Cooking Level: Expert

Living In: Oak Grove, Minnesota, USA

Reviewed: Feb. 22, 2010

I was not a big fan of this recipe, you have to really LOVE onions. My husband did eat 4 chops though.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

dawneaston

Reviewed: Feb. 22, 2010

my dd and i liked these, but my husband wasn't crazy about them. then again, to be fair, he's not really fond of pork chops! It was definitely an easy to make recipe!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Dnksmommy

Cooking Level: Intermediate

Reviewed: Feb. 18, 2010

Would do this next time without the seasoned salt. We found it gives a funny taste. Good otherwise!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Sande Beach

Reviewed: Feb. 16, 2010

SO good!! I made it for my husband and whenever we have guests over he begs me to make it for dinner. Wonderful!! Meat was so tender and juicy! A great favorite!!!

Was this review helpful? [ YES ]
3 users found this review helpful