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Creamy Pork Chops and Potatoes Recipe

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This recipe for Creamy Pork Chops and Potatoes is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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
¾ 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.
¼ tsp. pepper
¼ tsp. salt

French's© fried onions, optional
Directions:
Directions:
1. Grease a 9 x13 inch baking dish. place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

2. 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.
Personal Notes:
Personal Notes:
This is so easy to prepare. The taste is fabulous. A true winner!

 

 

 

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