Creamy Pork Chops and Potatoes - The other day I needed a dinner that I could make ahead and leave in the oven. I combined a couple of recipes to come up with this. It was a hit with our entire family.
Creamy Pork Chops and Potatoes
Ingredients
- 6-8 pork loin chops (boneless or bone-in)
- 6 russet potatoes, peeled and sliced
- 2 10 oz. cans condensed cream of mushroom soup
- 1 12 oz. can evaporated milk
- 3/4 C. water
- 3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open. I buy mine in bulk so it's easier for measuring)
- 1/4 tsp. pepper
- 1/4 tsp. salt
- French's fried onions, optional
Instructions
- Grease a 9x13 baking dish.
- Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
- Mix together the soup, milk, water, onion soup, and salt and pepper.
- Pour over the pork chops and potatoes.
- Sprinkle a few handfuls of the French's Fried Onions over the top.
- Cover with foil and bake at 325 for 2- 2 1/2 hours.
- (If your oven cooks low, increase your temperature by 25 degrees... you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)
***REMOVE foil the last 1/2 hour to allow browning.
NOTE!!! If your oven temperature measures on the low side, you MAY need to reduce the water to 1/2 cup or pull the foil earlier. I would also be sure to trim as much fat as you can from the pork.
Joy's Notes: I used 8 pork chops and put this in an 11x14 pan this time. The French Fried onions are a nice touch but not critical. I just had them leftover from Thanksgiving dinner's green bean casserole so I used them. Also - I needed this to bake while I was at church so I set my oven for 275 and left it in for 4 hours. Perfect! ( I did pull the foil off for about 10 minutes and let it sit open in the oven while I finished the rest of dinner)
Receipes Adapted From >>> http://bit.ly/30hsj0A
