Mushroom Sauce Baked Pork Chops

SUBMITTED BY: JHILGENB PHOTO BY: Mary Mayhem

"The easiest pork chop recipe imaginable, and oh so tasty. My family has passed this recipe down for years."

PREP TIME	20 Min
COOK TIME	1 Hr 15 Min
READY IN	1 Hr 35 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder to taste
2 tablespoons butter
2 large onions, finely chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
4 cups thinly sliced potatoes

READ REVIEWS (146)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
Rub pork chops with salt, pepper, and garlic powder. Melt butter in a skillet over medium-high heat, add chops, and brown on both sides. Remove from skillet. Place onions in skillet, and cook until browned. Pour in mushroom soup and milk; stir until blended. Remove from heat, and set aside.
Arrange sliced potatoes evenly in prepared baking dish. Arrange chops on top of potatoes. Pour soup mixture over chops.
Bake, covered, for 30 minutes in the preheated oven. Uncover, and bake 30 minutes more, or until potatoes are tender.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Mar. 5, 2007 by Mickey

This is a good "homey" recipe. I like the fact that it is a meal-in-one dish. Be sure to slice potatoes thin so that they cook through in the alloted amount of time, otherwise your pork chops will be overdone and your potatoes won't be cooked through. I seasoned the pork chops with seasoned salt in lieu of table salt to add more flavor (I didn't pre measure the salt, pepper or garlic powder either - just seasoned to taste). I also added some minced garlic from a jar to the soup mixture and shredded cheddar cheese to cover the casserole. Yummy (even my bf liked it!)! The pork chops go well with green beans or a tossed salad and dinner rolls on the side. A cold glass of milk completes the meal! A definite keeper.

6 users found this review helpful

Reviewed on Nov. 11, 2005 by Susan

Delicious tender pork, creamy flavorful potatoes -- this recipe is a real keeper! The directions "until potatoes are tender" are important -- my potatoes weren't done at 60 minutes of baking, but they turned out perfectly with 20 more minutes in the oven.

5 users found this review helpful

Reviewed on Jul. 17, 2005 by Vicki Lynn

My family really liked this one. I did use boneless chops and two cans of mushroom soup to one can of milk and used frozen O'brien hash browns to save time which worked better than I thought it would. All in all it was tasty and quick to put together for a busy mother of five.

5 users found this review helpful

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