This recipe was given to me by a co-worker, pat, many years ago. It's soo easy and delicious. I always double the sauce ingredients and serve with mashed potatoes. I've made it in the crock pot (brown thick, boneless chops first) - turns out great! I omit the salt.

I too remember my mom making this in the early 70's and loved it as a teen. We had ours I think with egg noodles. My mom passed years ago but I never could find this recipe in her cookbooks. So happy I have now as its been 40 plus years since I had it. Take care now.

I almost gagged when peanut butter pork chops was mentioned but decided to try it anyhow. WOW... It was DELICIOUS!! I will definitely double the sauce ingredients next time to go with the wild rice I cook. I also threw in a few handfuls of fresh sliced mushrooms. I can't wait to make it again.

This rocked but I used crunchy peanut butter and it was good.

Just made this recipe, absolutely delish!

Made this tonight. I used cream of chicken verses cream of mushroom (husband is not a fan of mushrooms). I doubled the recipe. Turned out amazing. I will definitely be making this again!

Delicious!

I use Campbells cheddar cheese soup instead of mushroom. Spread the peanut butter directly on the browned pork chops and mix the soup, milk and worcestershire sauce and pour over the chops. This is so delicious!

Love this recipe and made it for years, and spreading that PB on the chops first then pouring the rest over make it much less messy and even quicker to put together doesn't it? It's great, glad you mentioned that. Never tried cheddar soup maybe I will give that a whirl! Tx.

Oh boy this recipe is a gem! A friend sent this link to me years ago and it's a lifelong staple now! Thanks so much for creating/sharing. I also double the sauce- too good not to! (And what would one do with half a can of mushroom soup anyhow?)