I tried the recipe, with alterations (see below):

I browned the porkchops on both sides before baking. Baked with 1 can cream of mushroom soup mixed with 1/4 cup water and 1/2 cup sour cream and baked @ 350°F for 45 minutes and served on wild rice....they turned out really good! My husband now thinks I can cook!

I tried that easy baked pork chops last night. It was so good. I don't have onion mix soup. So I used homestyle mix soup. Baked pork chops longer than 45 minutes because very thick pork chops. Removed the foil from pan after 45 minutes,baked it in half hour more and they looks great. My hubby and son loved it and said make some more often. Thanks for recipe..

I have been making a similar recipe for over 20 years. However I slice Potatoes and add canned green beans. I then mix 1 can cream of mushroom soup with 1/2 can of milk and drizzle over the top. I then quickly brown chops place them on top and bake for about an hour at 350°F. Time depends alot on thickness of potatoes, amount of milk in soup can and cut of pork chop. With thicker chops I usually cover in foil and poke some holes in the foil. This makes for an even tender chop.

Jean, Yes try Cream of Chicken with Herbs. It's a delicious change. The idea was in a crock pot cookbook and my family really enjoyed it!

My chops came out very well. They were thin so the suggested cooking time was perfect. Thanks for posting this recipe. I served it with rice and sauteed spinach. YUMM!

I also agree with the watery thickness of the gravy. I you use less milk of water it will take care of it. Maybe 1 can of water works well for 6 chops but not four!!!!

This is a great recipe I have a version of my own I agree about the water try adding milk instead of the water is really comes out creamy I also brown my chops and simmer them for about 20 minutes depending on if there is a bone or how thick they are they are a little more tender this way I also add a dash of basil and dried mustard a sprinkle will do

This recipe needs much more refinement! The "Gravy" was way too watery. I had to drain this liquid off, make a roux and make the real thing. I would recommend using 1/2 the amount of water suggested. I also had to increase the cooking time 6 minutes. I will continue to work on this recipe and report back to everyone. With this said, I thank Ms. Witherspoon for her efforts. I am a trained chef and have worked in two test kitchens. I know this can be done but it will take some time. I am a busy mom now. Thank you.

I tried the recipe just as written and the chops and gravy were great. Perhaps the "trained chef" needs to work on her culinary skills a bit. Eh?

Yummm! Thanks so much for sharing the recipe! :)

This was very easy and I was excited about it until I tasted them. I thought the gravy was too onion-y and didn't care for the flavor the onion soup added to the meat. I won't make this again.

I am sure they will be delicious but, the cooking time is way longer than 30-45 minutes. I am at 45 minutes now and will have to cook at least an additional 20 minutes to finish.

It was so lovely! The chops were moist ans delish!!! Two Thumbs Up!!

My mom and gramma have been using this recipe for years, only with chicken breasts and cream of chicken soup. Its awesome with rice.

Great dish and I used 96% fat free Cream of Mushroom soup with wonderful results. Thank you for sharing this recipe!

Delicious and SO easy! My family loved it! Definitely a keeper, even for a weeknight meal! Thanks!

I made this tonight and it was very good. My chops were very dry, but they were really thin. So next time I would just make sure my chops are thicker :)