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So good.i substituted 2 TBSP. Worcestershire Sauce for the lemon juice and 1 cup sour cream for 1 of the cups of milk and it was great.

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Kim~In~Canada July 06, 2012

Easy and tasty without the toughness that usually makes me avoid pork chops

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Red Jenny March 19, 2009

True comfort food. I used fresh mushrooms. Since my chops were a bit thin instead of doing the recipe in the oven I did it all stove top in a skillet. Delicious dinner thanks Becky

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Bergy November 06, 2007

These chops were really good. I used fresh mushrooms, 1 cup of light sour cream for 1 of the cups of milk and I also used Worcestershire sauce for the lemon juice and served with eggs, hashbrowns, applesauce and toast. YUMMY. The gravy was so good over the hashbrowns and the chops were very tender, thanks!

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kaec April 19, 2007

Nice and tender and very flavorful. I made as directed using 1" thick chops and did have to cook a bit longer than stated. I used fresh mushroom and also had to add a bit more butter when sauteing the vegetables. The gravy was very nice and also went well with our side of mashed potatoes. Thanks, Becky!

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Bev August 31, 2006

These pork chops were very good, I also really enjoyed the gravy. Thanks so much for a winner of a recipe! Thanks Becky H....

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Sheri-BDB June 04, 2005

This was an excellent baked pork chop recipe. My husband has commented 3 times (since dinner) about how good the gravy was. I used fresh mushrooms instead of canned and also subbed 1/2 cream and 1/2 skim milk for the total amount of milk needed. I did add a bit of seasoned salt after the gravy had thickend (and before I poured it over the chops to bake), as I thought it needed just a tiny flavor boost. Mmmm. We will make these chops again. Thanks for posting.

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Ms B. November 21, 2004
Pork Chops with Mushroom Gravy