I don't use any soups, I make a roux from the browning oil and scrape the bits off.I season well and use acombination of whole milk and heavy cream.I also keep my rendered fats in my freezer, just in case I need a little more flavor.

I have been making this recipe for years. This is the first time I have read the comments. For what its worth... Like any recipe the thickness of my chops, what brand of onion soup mix and soup I use, and how much water (or milk) I add contribute to the way it turns out. Also adding rice is nice because it make a quick meal. If you do add rice, you definitely want to make sure you don't short change the water (or milk). And,you can add rice with frozen mixed vegetables instead of rice alone. Turns out basically the same. Hope this helps. Lastly, Thank you Lisa for your posting recipe.

Crock Pot version: Brown chops first on both sides. Continue with recipe - but add only 2 tablespoons milk to the soup... Crock Pot on low - for 8 hours. Gravy will NOT be runny and thick chops will be completely cooked. (Browning the chops first - helps hold in all the moisture).

Delicious and easy. My kind of meal. So good I'll be using this on more than pork chops!

I have cooked this method my entire life however pork chops are ALWAYS best if you sear them off in a pan first.

1. It seals in moisture.

2. The caramelization adds taste to the chop AND gravy.

3. I NEVER have added water only "some" milk enough to make it creamy... it does only take 40 minutes UNLESS you have double thick pork chops or bone in .. most people eat oven cooked pork. Use a thermometer if you have one.

This recipe is one I grew up with. It is fantastic! We used half and half instead of water covered it put holes in aluminum foil for steam to escape and sauce to thicken. I cooked mine for 45 minutes. Use a larger baking dish to have more room for sauce to evaporate and get thick.

Brown seasoned chops. Place all ingredients over 1 cup of brown rice. I did not add the onion mix and substituted cream of chicken. Tasted great!

I have made this recipe many times. It is as easy as you can get. Makes for a wonderful meal and you don't have to make gravy as it makes its own. I bake mine a little longer but other than that I follow the recipe as printed. Thanks!

OH YES! Delicious recipe made exactly as is! Try also quickly browning (4 min each side or until browned) flour dredged chops in frying pan first with 2 tubs of olive oil, salt, pepper, and rosemary, transfer to baking dish on top of uncooked egg noodles and frozen peas, cook as directed. Nice twist on this great recipe!

I don't use gravy, just cream of mushroom soup and I make stuffing and put on top of pork chops. The stuffing and seasoning give it better flavor. You can use a stuffing mix or make your own. I add sage poultry seasoning and celery flakes or fresh celery flakes in the stuffing mix and it taste like homemade stuffing you have to cook the stuffing mix first and add your seasonings.

Cooked this for my wife and she loved it!

Made this tonight! Yum!!! Will do again and again!

Easy to prepare (I had everything in my pantry already!). It looked good and tasted even better!! Served it with stuffing, broccoli & applesauce. Delicious & filling. I'll definitely make it again. Sure to become a family favorite!

I tried this recipe but changed it a little. I sprinkled black pepper and Lawry's Seasoned Salt on the chops(both sides)and browned them in a skillet. I then poured a jar of Heinz Pork Gravy over them, covered them with foil and baked them for 1 hr. at 300°F. You can bake them to suit your taste. Delicious!

The recipe was really easy to make and I'm sold on the idea and will make again! Thanks!