Creamy Pork Chops and Potatoes
Monday, February 11, 2019
Edit
I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast. The price is usually cheapest that way and I'm all about cutting our food budget. I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together spur of the moment.
Creamy Pork Chops and Potatoes
Creamy Pork Chops and Potatoes
- 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
- 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.)
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