Pork Chops in White Wine

I made just a couple of changes. Chicken stock instead of water (but I’ll leave it out next time, I had to add 3/4 tablespoon cornflour/starch at the end to thicken it). I also didn’t have a bottle, so used 1 Australian cup of fresh sliced mushrooms. Will add rosemary as I saw on another site next time. Will definitely make again.

The picture posted here doesn’t do it justice! This recipe is one of my favorites on all recipes. It is one of my families favorite.

This was very good, I used garlic salt to season pork instead of regular salt and added some srushed garlic to the mixture for a little extra flavor. I cooked it uncovered so that the sauce would thincken and it turned out perfectly!!!!

This is amazing! I added chopped onions and garlic and 1/2 cup chicken broth instead of water to give the dish plenty of flavor My whole family loved it. I will make this a regular in our home!

The measurement for the mushroom soup should be adjusted. Really doesn’t need more than one can. I ruined the dish by following the directions listed.

Excellent, use more fresh mushrooms than the recipe calls for. And use 2 cups of wine instead of the water.

This was delicious. As several indicated, I did not add the water. I did brown the pork chops with minced garlic. The pork chops were tender and flavorful. I also took the lid off the last 15 minutes and the sauce was perfect.

Good stuff. Doesn’t need the water.

We just finished eating this dish and I will make it again! Yummy! I followed DCGOURMET recommendation with just a few additional changes. I only had 4 rather thin pork chops (bone in). After slowly browning pork chops I sauteed 1/2 chopped onion and a few minced garlic. Then put this onion/garlic on top of chops. I mixed soup with Dry Vermouth, a dash of Worchestershire sauce and about 1/4 cup of sour cream and the teaspoon of Herbs de provence and ground crack pepper and no water and no jar of mushrooms. Just poured soup mix over chops and baked for 30 minutes in 350 degree oven. I was glad I only used about 8 oz. of vermouth, as it was strong flavor. I plan to try this again and use a slightly sweeter wine.

Great recipe! I replaced the white wine with more chicken broth and it tasted delicious. I also added a flour/water mixture to thicken the sauce.

Very tasty! The only change I made was to add more mushrooms. Everyone liked it, I will try with chicken the next time. This one is a keeper. Thanks 🙂

Pretty good. I used regular ole cream of mushroom soup instead of the golden. I also added a pinch of basil.

my husband made this for Valentine’s Day and it was delicious.

I became nervous about this recipe half-way through, but was plesantly surprised when it turned out extremely well!

My entire family loves this

All I can say is WOW! It smelled amazing while cooking and tasted even better! I will definately be making this again. I used a very lovely white wine that really made the taste that much better!!

I did these a little differently, by searing the pork chops, then finishing them off in the oven. I deglazed the pan, and made the sauce separately. Very good!!

I really enjoyed this meal. The pork chops stayed tender which is a big thing for me. I don’t like when they get tough. I did add minced garlic and I used fresh mushrooms instead of jarred or canned. The taste is just so much better. I also added onion. I cooked it with the lid off and it was not too watery or thin.

I really liked it. I ADDED POTATOES, GARLIC. AND INSTEAD OF wHITE WINE I PUT COGNAC. VERY VERY GOOD

I omitted the water and still needed to thicken the gravy a bit. This was good over rice. The pork was tender and seperated easily. Will make again.

Yes, this is a wonderful recipe. Like others I did make a few changes only bc I didn’t have certain things needed. Instead of White wine I used white whine vinegar, deleted the extra water and used the liquid from the can (recipe calls for jar) of mushrooms I used. It was fabulous. Husband and kids loved it. This will a recipe used many times. Thanks.