Pork chops are crumbed, fried then baked in the oven finally having a rich mushroom, cream and white wine sauce added.
Wonderful recipe just as written....although I did add 8 oz. of sautéed mushrooms to the soup mixture as we are big fans of shrooms. I also added a few small red potatoes, thinly sliced, under the chops in the baking dish. Potatoes absorbed all the pork flavor. yum! - 15 Apr 2018
AMAZING Best ever recipe, the meat comes out melt in your mouth. Recommend to try this awesome recipe - 14 Aug 2015
I took some advice from pervious reviewers and made sure that I fried the chops until the outside was very crispy (make sure the oil is hot before adding the chops, makes a difference in how tender they turn out). I also doubled the gravy, and used 1 can cream of mushroom and 1 can golden mushroom. That really helped keep the dish from having that "some kind of meat covered w/cream of mushroom soup" taste. I also sauteed some fresh mushrooms in the pan I'd cooked the pork in and added them to the soup mixture. I added some extra garlic and just a couple dashes of cayenne. I cooked the chops for 20/20.....needed less cooking time I think cause I'd browned them so well. Turned out wonderful! - 07 Jul 2002 (Review from Allrecipes USA and Canada)