I used French's Smoky Mustard, and let them marinade for two days, because we changed our minds on dinner that night. I also used Cream of Chicken soup because it was what I had on hand. We had some last minute guests, so I chopped up the meat up before I cooked it. My husband who was stationed in Germany said that the meal had a Bavarian flavor, and the guests gobbled it up, and even asked for the recipe! Tonight with the leftovers I am making some rice and adding some sauteed mushrooms too it as well. I will definitely make again, hopefully keeping the pork chops whole this time.
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I used French's Smoky Mustard, and let them marinade for two days, because we changed our...