As it was mentioned in the comments, it is supposed to be stuffed (I have made stuffed chops with 2 chops and added an egg to the mix so it won't spread everywhere). I had these medium portobello which I used for the mushroom soup (I used on the bottom of the chops and poured on top). My husband doesn't like wine in anything that I cook so I didn't use it. I also didn't use nuts (also husband).

I did a few extras... Bought thick cut chops and actually stuffed them. Used stove top stuffing (low sodium) added 2 apples, a few stalks of celery, a small red onion and Craisins. Floured, egg, bread crumb and fried the hops to brown on each side. Stuffed the chops placed them is baking dish stuffing face up. Over that I poured the golden mushroom soup and 1can of water. Covered with foil and baked 350°F for about 1 hour. Fantastic!

My husband does not care for fruit in meat dishes, but he loved this one. I used cream of chicken soup and it tasted very good. This is so easy and so good.

When you say FILLED chops, that's exactly what it should be!! when you do a filled chop the thing to remember is to get chops from the butcher that are cut thicker, then split to except the filling (of your choice) once you've had it this way you'll see why I tell you this. You're eating pork chops with filling, no more no less!!

I made this recipe as described above using apple cider with the stuffing. I made the stuffing very moist. I used Amy's condensed mushroom soup with red wine. Everyone raved about this dinner, and it is super easy.

I put the soup mix in the fry pan to get the dripping of the fried chops. Then I poured around, not on top of chops. I used regular cream of mushroom soup and I didn't add the walnuts to the stuffing, but I did use 1 apple and it was good. I bought stove top for pork.