Instead of water you could also use milk.

I use this recipe but instead of water I use milk and it makes it more creamy but I omit the onion mixture. Its really good

I add 1/2 empty soup can milk. So good!!!

I did not rate this because I haven't used this recipe, but I have done something very similar and want to share: 4-6 pork chops in baking dish. Season using your choice of blended seasoned salt, and other dry seasonings. 1 can of cream of mushroom soup; one 8 oz. (1/2 pint) heavy whipping cream (all of it). Blend the soup and whipping cream together until it is a smooth mixture; pour over chops. Bake in oven on 350°F for 1 hour. The soup and cream mixture transforms into a heavenly sauce that is delicious served over rice. Unlike milk or water the whipping cream does not evaporate so quickly and makes a wonderful gravy/sauce. Milk and cream of "anything" soup will burn off before the meat is done. You can also do this with chicken.

Very good. Thanks for sharing this recipe.

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 :)

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

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

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

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

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.

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.

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

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?

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

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!!!!

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 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!