Awesome Baked Pork Chops

Ohmygod, so good! I used three center cut chops, and followed the advice of several reviewers and cooked 40 minutes before the sauce, 22 minutes after. My additions: Tabasco to the egg mixture (I also used liquid egg whites), copious Worcestershire to the soup (ff cream of celery), garlic salt & onion powder on the chops before pan-frying and in the soup mixture, a dash of Emeril's Bayou Blast for a little kick in the soup, and I carmelized very thinly sliced onions in the pan with the chops when pan-frying. I put the onions in the soup mixture while the chops were in the first round in the oven. I had this over whole-wheat egg noodles with steamed veggies, and it was fantastic! Definitely a repeat per my hubby's request! Ditto on the making extra sauce next time!

These were delicious, I also cooked them for only an hour and a half, but followed the directions exactly otherwise, the chops were so tender and the sauce was great over rice, we also had steamed broccoli... an excellent meal.Thanks Yooper

Fantastic recipe! We've been making these for a couple years now, and it comes out delicious every time. We've also made it with boneless skinless chicken breasts - YUMMY! I usually only make 3 pork chops, always add a can of drained mushrooms, but NEVER skimp on the sauce. We like to eat ours with some angelhair pasta and fresh green beans. Simple and delicious!

Utterly fantastic! I used (4) very loin chops (about 1/1/2 inches) Very tender and flavorful. I used Italian seasoned Panko breadcrumbs. I browned them for 3 minutes per side and baked for 40 minutes prior to adding the sauce. This is a keeper!

I used cream of celery soup (all I had on hand) and it was fabulous! Also used other suggestions such as adding: worcestchiere, hot sauce & whole carmelized onion...simply the best pork chops ever!!! Served with steamed green beans & brown rice.