Herbed Pork Chops

Very tasty dish. I don't usally go for recipes using canned mushroom soup as a base - however this one really won me over! The chops came out juicy and tender, with a nice gravy. I loved the mushrooms in this. I would have liked much more herb flavor and less saltiness - perhaps using a low sodium version of the soup would help, as well as fresh herbs. But still quite enjoyable and certainly something I would make again.

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Quick and easy to make. I followed the recipe as written and we all enjoyed these. Good way to make pork chops.

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A very simple and tasty dinner dish that requires very little effort...perfect food for the end of a busy day.Thanks Kim.

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Very good! I used XL pork chops so it took longer to cook than stated. Because of this the gravy was almost gone. I think if I use that size chops again I will add a can of milk as well so there is still sauce left. DH hates mushrooms so I used cream of celery, but it was still very mushroomy from the sauteed ones. Yummy!

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The flavor of these chops was excellent! I did use a thick cut chop (1") so I did need to cook longer than specified to obtain a tender chop. I also used canned mushrooms, eliminating the need to saute. I served with rice and succotash. Thanks, Kim!

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These were very good. I cheated though and threw everything in the crock pot and cooked for 8 hrs on low. Then I stired in about 1/2 c light sour cream and served with egg noodles. Very good.

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Made these for dinner tonight. They were very good and so was the gravy. I followed the recipe up to sauting the pork chops. Then I put them in 9x13 casserole, poured the mushroom soup over them and baked them for 1 1/2 hours at 325 degrees. Baked them, because I have a large family. Also for ZWT III

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I had dried sage leaves. It was delicious. Easy to do. All the family loved it. I will do it again for sure. Made for the ZWT 3 USA.

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Very good and I had made this before but never added the extra mushrooms. Easy to do and tasted great. Thank you for this recipe.

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I often wonder why so many say - "oh no not a canned soup recipe!" I love a shortcut that gives a wonderful tasty, flavor filled recipe and this is one that does just that! I have often made porkchopswith mushroom soup but your version with Sage, Thyme and the added mushrooms is super. The one thing I would do differently next time is slip it in the oven at 350 fot about 45-60 minutes depending what cut of chop you use. I used sirloin boneless chops and they were not 100% tender (not the fault of the recipe) Thanks Kim127 for a tasty enjoyable dinner

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We enjoyed this very much. I actually used pork steaks and before adding them back to the mushroom/soup mixture, I cut them into bite sizes, put them back into the soup mix and served over pasta. Yummy!!!

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We really enjoyed this recipe. I loved how easily it went together and how great it tasted for a quick and hearty meal. The only change was that I added minced garlic to the butter when cooking the chops and it gave the dish some great flavor, just have to be careful not to burn the garlic. This one is a keeper!

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