Reviewed: Nov. 30, 2009

Great! My husband loved this dish! Very easy to make, I assembled everything in the morning and baked for dinner. I sliced the potatoes very thin and even then they were not done, I had to bake covered for an additional 45 minutes.

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Fit&Healthy Mom

Cooking Level: Intermediate

Living In: Fort Lauderdale, Florida, USA

Reviewed: Nov. 9, 2009

I thought it was great! We thought 2 onions was a lot so only added 1... then 2 can of mushroom soup, thought about adding can mushrooms next time.. i will be making this again!!!

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proudarmywife02

Reviewed: Nov. 7, 2009

Awesome recipe.. Loved it!

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jennbryanfrank

Reviewed: Oct. 30, 2009

This was super easy! I sliced the potatoes very thin and had no trouble getting everything cooked to a perfect "doneness". =). I will make several changes next time...less onion..and I will thicken the sauce, just a bit. Maybe add a few fresh mushrooms in? Would go very nice with asparagus or green beans.

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BecciB

Reviewed: Oct. 30, 2009

I made this last night to wonderful reviews. I did however, change a few things...I used sweet potatoes instead, sweet onions sliced vs chopped and carmelized, eliminated the butter (used cooking spray instead), added thickly sliced mushrooms (sauteed first to eliminate some water) and added another can of mushroom soup. The dish was a hit. My husband commented that we could even eliminate the potatoes and it would be just as great.

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deb

Reviewed: Oct. 23, 2009

I followed other reviewers and doubled the soup and only added 1 can of milk...sauce was a good consistency but lacked flavor in my opinion. Denny said it reminded him of scalloped potatoes; the potatoes took a long time to cook. I cooked the whole thing in a 2quart casserole and it overflowed; I cooked it 1 hour covered and 1 hour uncovered - by then the small boneless chops I made were dried out. Not a hit for me.

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Kelly Giese

Reviewed: Oct. 23, 2009

very good i added fresh mushrooms to it too everyone loved it!!!thanks

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jeremywj30

Reviewed: Oct. 23, 2009

Delicious! I would deffinatly make this dish again. My family loved it! I didn't make any major changes, but I did cut the recipe in half (only used 3 pork chops instead of 6) I also baked it in an 2 quart, deeper round cassarole dish seeing as though I don't have a 9X13. Turned out probably a little more watery then it would have been otherwise but it was still flavorful. Make sure you cut potatoes thin enough so they're done i the elloted amount of time. It would be good with added mushrooms!

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lsmarie04

Cooking Level: Intermediate

Home Town: Norwood, New York, USA

Living In: Madrid, New York, USA

Reviewed: Oct. 18, 2009

This recipe is scrumptious. Definitely not bland with freshly ground pepper. Made no major changes. I shook some salt & all pepper & onion powder on chops before frying so cut down on a lot of salt. I sliced the onions because they look better when browned. I added 1/4 lb. fresh sliced mushrooms to onions just before they finished cooking. I used 10" square corningware dish and put dry layered sliced potatoes into oven (covered) while I browned onions and chops. The soup and milk I mixed together and heated it with onion mixture until boiling so part of total cooking time was not needed to heat up the sauce. I removed top 2 layers of potatoes and put a bit of sauce between & then finished as instructed. 1 hour total cooking time was sufficient. Will definitely make again.

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Laura

Cooking Level: Intermediate

Living In: Wasaga Beach, Ontario, Canada

Reviewed: Oct. 13, 2009

Loved it! My husband ate two huge helpings and complimented me constantly. :-) it's a new family favorite for pork chops. But for anyone making it for the first time be sure to allow plenty of cook time. I made it for 8 and it took 1 1/2 hours to bake the potatoes but the sauce keeps the pork chops super juicy so once it was done you have a pretty delicious dish.

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