Creamy Pork Chops and Potatoes
A comforting, creamy dish featuring tender pork chops and savory potatoes, baked together in a rich sauce. Perfect for a cozy family dinner or to impress guests with a hearty, home-cooked meal.
Ingredients
- 6-8 pork loin chops boneless or bone-in
- 6 russet potatoes peeled and sliced
- 2 cans 10 oz each condensed cream of mushroom soup
- 1 can 12 oz evaporated milk
- 3/4 cup water
- 3 tablespoons onion soup base or 1 packet of Lipton onion soup mix
- Salt and pepper to taste
- Optional: Fried onions for topping
Instructions
- Preheat the oven: Set to 325°F (165°C).
- Prepare the sauce: In a large bowl, mix the condensed cream of mushroom soup, evaporated milk, water, onion soup base, salt, and pepper until smooth.
- Layer the potatoes: Arrange the sliced potatoes evenly in a greased 9x13-inch casserole dish.
- Add the pork chops: Place the pork chops on top of the potatoes, spacing them evenly.
- Pour the sauce: Pour the creamy mushroom mixture evenly over the pork chops and potatoes, covering them completely. Optionally, sprinkle fried onions on top.
- Bake the casserole: Cover the dish tightly with aluminum foil and bake for 2 to 2.5 hours. Remove the foil for the last 30 minutes to allow the top to brown.
- Cool and serve: Let the casserole cool slightly before serving to allow the sauce to thicken. Serve hot and enjoy!
Notes
Add shredded cheese, such as cheddar or Gruyère, for extra richness. Incorporate vegetables like carrots, mushrooms, or green beans for added flavor and nutrition. Use gluten-free substitutes for the soups to make the dish gluten-free.
Nutrition
Calories: 550kcal
Love this recipe?Follow us at @thenandnowspace for more