Food
Pork Chop and Potato Bake
By Yankee Magazine|Feb 09 2005|
Yield
Makes 4 servings.
Ingredients
4 to 5 medium potatoes, sliced thin
1 onion, sliced thin
salt and pepper
4 center-cut pork chops
1 can cream of mushroom soup (or other cream sauce)
Instructions
Grease a deep-dish pie plate or casserole. Place sliced potatoes evenly on the bottom, spread onions over them, and add salt and pepper to taste. Top with pork chops, then spread cream of mushroom soup (don’t add water) or cream sauce over the top. Bake at 375 degrees F for about 1 hour, until the potatoes are cooked through and the pork chops are tender.
This is a great meal to make for a family who doesn’t have a lot of time to spare, but wants a good quality dinner.
Nice recipe with easy set up. Chops stay very moist.
Very good, but I would fry the chops first so that they would be golden brown. I think this would be good with chicken also. I served this with salad and garlic bread. I also added fresh herbs to the dish.
This was a very easy recipe to make. I made one with boneless chicken breast and it was a huge success. My family is very picky and they surprised me by asking me to add it to our weekly menu. We loved it. Thanks so much for sharing it and I look forward to trying other recipes you have.
I grew up eating this in the cold winter days. It is easy to make, easy to eat, and kids love it.
My kids devoured the pork chops, but surprisingly we had leftover potatoes. Next time, I’m using a can of cheddar cheese soup or will throw in a handful of sharp cheddar under and on top of the potatoes before putting the soup on top of the potatoes.
What size can of Cream of Mushroom do you use