i read all the suggestions and it turned out great! Sauteed some minced garlic in a skillet w/olive oil, added the soup (98% ff), onion soup mix, and half a can of milk. Mixed and let it warm. seasoned 4 boneless chops (about and inch thick) with a little salt, pepper, onion and garlic powder. placed them in a skillet and seared each side for about 2 minutes. Placed them in a baking dish, and poured the gravy mix over them(rolled em around in the gravy to make sure they were covered all over.) baked @ 375°F for about 40-45 minutes. Chops were tender, gravy was not overly thick or thin and was very flavorful, not bland at all! My picky 11 year old gave it the thumbs up!!

My family loved this recipe, something different never hurts!

Well started the recipe now in the oven, substituted a can of milk instead of water and also added a can of cream of mushroom to the mix... hopefully will be good looking forward to many great recipes from you all. Thanks :)

I love this recipe however instead of mushroom soup.. I use garlic alfredo sauce and add a little bit of cayanne pepper to it for added flavor. When i did use mushroom soup... I would never add water that way it comes out nice and thick and the meat just falls apart!

I used 2 thick (1 1/2-inch) bone in chops and only half of the liquid. Punching little holes in the foil I think worked to evaporate some of the liquid and made the gravy thicker. I also added some thick slice mushrooms and browned them a little. Then I added the gravy from the chops to the pan, add some white wine and reduced the gravy a little. I served it with mashed potatoes. Next time I will use broth instead of water and brown the chops a little. It took 40 minutes. To cook the chops, thin ones would only take 25 minutes. It also helped to have bone in chops, much more flavor. With my changes maybe I could bring it to a 5 stars

Try this: I cut my own chops, but if you can't, get them cut at least 3/4 to 1 inch thick... lightly coat chops with flour, and pan fry each one til brown on both sides... 'stand' the chops up in a roasting pan... sprinkle the onion soup mix (box packets) over the chops... mix one can of soup with 1/2 can of water.. I use two cans of cream of mushroom soup with 1 can water.. I add that browning mix (kitchen bouquet) to the soup to make it as brown as I want.. then cover the pan and bake at about 350°F for about an hour to an hour and one half, depending on thickness... I also check with meat thermometer.. my family absolutely loves this..

Love the kitchen bouquet added to the soups, gives a nice light brown color to the gravy.

I make this all the time, except I only add enough water to make the soup into a very thick gravy, as the grease from the chops will thin it out to just the right consistency for a gravy.

I substituted French's Fried Onions for onion soup. Added 1/4 cup water to cream of mushroom soup. Browned chops before putting into iron skillet with lid. Mmm - great.

Delicious and perfect for the first cold night of fall.

Been making a version of this for many years, I use 1 cup long grain rice (uncooked) mixed with 1 can cream mushroom soup, 1 pkg. dry onion soup mix, 2 cans water, mix all above in 9x13" pan, layer pork chops over rice mixture and bake for approximately 1 hour.

I made this recipe last night for supper i had 6 fair size boneless pork chops and I added 2 pkgs Onion Soup mix and 1 full can of milk, and baked for 1 hour. There were the best pork chops we have ever had!! Excellent recipe :)

Oops I also added 2 cans of Mushroom soup to that too !!! :)

I did the same, browned the chops and used milk but only half a can. Instead of using onion soup I sliced fresh onions and made a bed of onion in the pan, placed chops and covered with mushroom soup and French green beans. SUPER, SUPERB!!

I made this tonight. My husband usually does the cooking and I stick to the simple things but he was so pleased with this dish, as was I. It was so easy & very flavorful. I got some very thick cut pork so I increased the temp to 375°F and cooked for about 55 minutes. I also only cooked 2 pieces so I used 1/2 can of the cream of mushroom and 1/2 package of onion soup mix. The flavor turned out perfect. Would definitely recommend this and will be cooking it again!

Did mushroom soup, added garlic & minced onions, kids ate it up, wife thought my neighbor had cooked it, since she works late and I've never cooked a meal in my life. Really easy, thank you very much!

These were DELICIOUS! Used milk instead of water. Everyone in my house liked this... including the picky 5-yr-old.