This is a very easy pork chops recipe with a sauce of white wine and mushroom soup. Serve over white rice.
I am a Personal Chef and Exec. Chef at a B&B so easy recipes when I come home are critical. This was delicious! I used bone-in pk chops, white zinfandel wine (all I had), seasoned with garlic slivers, kosher salt & ground pepper and added about 1 teas of Herbes'de province. I cooked it uncovered and made a thicker gravy which I used over Risotto cooked in chicken broth and onions. Also had a side dish of red cabbage. I entertained my boyfriend and he loved it as I did. Basic Rule of cooking - Take a basic recipe and tweak it to make it your own. - 15 Feb 2006 (Review from Allrecipes USA and Canada)
This was really good. I, of course, changed a few things. First, it only needs one can of mushroom soup. Secondly I added 8oz. of sliced mushrooms(no canned). Then, after I browned the chops and added the mixture to the pan, I put it into the oven (in oven-proof pan at 350) for 45 minutes. When finished, I removed the chops and added a flour and warm water mixture to make it a really good gravy. (1TBSP flour and 1/2 cup warm water) Then I poured it over the chops and served over rice. My husband and my kids loved it! - 12 Nov 2006 (Review from Allrecipes USA and Canada)
This was very easy and tasty. It's a keeper. Only change I would make is to put in less (or no) water. The sauce was too watery for us. - 16 May 2001 (Review from Allrecipes USA and Canada)