This recipe is my twist on a fancy restaurant meal we got on Valentine's Day. The recipe has half the amount of garlic than was originally used. Hope everyone else enjoys it just as much as we do. Garnish with fresh parsley, chives, or thyme leaves.
I grew up on this casserole. I have made it dozens and dozens of time for my own family. Modifications .... for sure.....I added a thinly sliced onion when browning the mushrooms. I make a roux with butter and flour (I like my flour to have that nice nutty flavour that it gets when you make a roux) that step really amps up the dish. Also deglaze your fry pan with 1/2 cup of white wine and then pop the entire meal into the oven and cook on 325 for an hour. Fall off the bone tasty. Read More
Don't know, exactly, what I expected from this recipe, but I was a bit disappointed in it.
Tasted "ok", at best, with me adding salt, pepper, and garlic powder- repeatedly.
My husband liked it.......
Guess I was expecting more with the recipe note that it was close to one served to the author, at a restaurant.
Probability of making it again, are slim. Read More
I grew up on this casserole. I have made it dozens and dozens of time for my own family. Modifications .... for sure.....I added a thinly sliced onion when browning the mushrooms. I make a roux with butter and flour (I like my flour to have that nice nutty flavour that it gets when you make a roux) that step really amps up the dish. Also deglaze your fry pan with 1/2 cup of white wine and then pop the entire meal into the oven and cook on 325 for an hour. Fall off the bone tasty. Read More
Delicious as written! My chops were thick so I did have to cook them longer but this is an excellent recipe. With the exception of bacon, pork is my least favorite meat so for me to give 5 stars for pork says a lot. Read More
This recipe is very good. I added fresh Italian parsley for color and a bit of mild flavor. It is pretty easy and tasty. Just boil some potatoes and serve with the sauce. This is a truly delicious dinner. I think dried or fresh thyme could be used and will be just as awesome as it it. Will make it again. Have some crusty bread to eat the remnants of sauce. Update: If you want to add some richness and body to the sauce, before adding the garlic and mushrooms, try this: add about 2tsps of white wine, deglaze the pan, and let the wine dissipate before adding the garlic and mushrooms. Yum! Read More
Made it twice. First as directed above. The second time I used portobello mushrooms and added red onions and halved the broth amount and added white wine for the other half, and it was amazing!!!! Read More
KEEPER! We can't wait to have this again! Just follow the recipe and you'll be happy! I did add about another 1 1/2 teaspoons of flour to the mix, but that's all I did. This is really good! Thanks, April! Read More
This turned out very nicely. The only change I made was with the mustard. I didn't have dijon mustard, so I used spicy brown mustard. The pork chops were very tender, and the sauce/gravy was delicious. The only thing I might add is onions with the mushrooms and garlic. Read More
Thank you for sharing this recipe! I am always on the lookout for quick and simple recipes and this one definitely fit the bill. I made mine with 4 thin, boneless pork chops and I only added 2 cloves of garlic. I also added a small chopped Vidalia onion and man was it delicious!! My husband spooned the extra gravy over 2 grands biscuits because he liked it so much.
I will most definitely make this again and plan to share it with my daughter and daughter in law. Read More
Don't know, exactly, what I expected from this recipe, but I was a bit disappointed in it.
Tasted "ok", at best, with me adding salt, pepper, and garlic powder- repeatedly.
My husband liked it.......
Guess I was expecting more with the recipe note that it was close to one served to the author, at a restaurant.
Probability of making it again, are slim. Read More
*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.
I grew up on this casserole. I have made it dozens and dozens of time for my own family. Modifications .... for sure.....I added a thinly sliced onion when browning the mushrooms. I make a roux with butter and flour (I like my flour to have that nice nutty flavour that it gets when you make a roux) that step really amps up the dish. Also deglaze your fry pan with 1/2 cup of white wine and then pop the entire meal into the oven and cook on 325 for an hour. Fall off the bone tasty.
Delicious as written! My chops were thick so I did have to cook them longer but this is an excellent recipe. With the exception of bacon, pork is my least favorite meat so for me to give 5 stars for pork says a lot.
This recipe is very good. I added fresh Italian parsley for color and a bit of mild flavor. It is pretty easy and tasty. Just boil some potatoes and serve with the sauce. This is a truly delicious dinner. I think dried or fresh thyme could be used and will be just as awesome as it it. Will make it again. Have some crusty bread to eat the remnants of sauce. Update: If you want to add some richness and body to the sauce, before adding the garlic and mushrooms, try this: add about 2tsps of white wine, deglaze the pan, and let the wine dissipate before adding the garlic and mushrooms. Yum!
Made it twice. First as directed above. The second time I used portobello mushrooms and added red onions and halved the broth amount and added white wine for the other half, and it was amazing!!!!
KEEPER! We can't wait to have this again! Just follow the recipe and you'll be happy! I did add about another 1 1/2 teaspoons of flour to the mix, but that's all I did. This is really good! Thanks, April!
This turned out very nicely. The only change I made was with the mustard. I didn't have dijon mustard, so I used spicy brown mustard. The pork chops were very tender, and the sauce/gravy was delicious. The only thing I might add is onions with the mushrooms and garlic.
Thank you for sharing this recipe! I am always on the lookout for quick and simple recipes and this one definitely fit the bill. I made mine with 4 thin, boneless pork chops and I only added 2 cloves of garlic. I also added a small chopped Vidalia onion and man was it delicious!! My husband spooned the extra gravy over 2 grands biscuits because he liked it so much.
I will most definitely make this again and plan to share it with my daughter and daughter in law.
Don't know, exactly, what I expected from this recipe, but I was a bit disappointed in it.
Tasted "ok", at best, with me adding salt, pepper, and garlic powder- repeatedly.
My husband liked it.......
Guess I was expecting more with the recipe note that it was close to one served to the author, at a restaurant.
Probability of making it again, are slim.
