*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
When I make this, I like to use garlic powder instead of garlic salt as canned condensed soups can be quite salty on their own. I don't usually add the two tablespoons of water, I'll add a tablespoon or so of worchestershire sauce and maybe a little milk if I want a thinner gravy. This is one of the recipes I cherish most as my Mom made it for us kids when we were growing up.
Very tasty! I had to make a slight adjustment since I can't eat much salt. So I saved the mushroom stems and sautéed them in soft margarine, then added flour and milk to make a white sauce with mushrooms (mushroom sauce) , substituting this for the canned soup. then followed the rest of the directions. It is really a keeper!
I didn't have golden mushroom soup so I had to improvise. I used regular mushroom soup and mixed in 1 tbsp of worcestershire sauce and 1 tbsp ketchup. I browned the chops in olive oil and put them into a pan. After the mushrooms were browned I poured the sauce into the pan and warmed it a bit. Then poured this over the chops and cooked covered for 1 hour. The sauce was delicious. I want to try this again with the golden mushroom soup. Thanks for sharing this recipe.
My husband and I both have high blood pressure so I also substituted garlic powder for garlic salt trying to cut the high sodium content of this dish. It was easy and came out exactly like I wanted it. I made mashed potatoes for the gravy and as some other reviewers posted I doubled my gravy. It was fantastic!The pork chops came out so tender you could cut them with a fork. Will definitely make again!