Reviewed: Nov. 8, 2009

Tasty! Since I only made this with 4 pork loin chops I chose to only use one can of soup with about 1/4 cup of water. Based on another reviewer I used celery soup vs chicken or mushroom. I did however use fresh mushrooms and half of a small yellow onion. I put the sliced potatoes (not cubed) in the bottom of the roasting pan and put the chops on top after I had seared them in a little EVOO. Then I poured the skillet remains over the top of the entire dish. I added various seasonings like onion and garlic powder, cracked pepper and salt. I also sprinkled on some Italian seasoning just over the meat. I covered it in foil for the first 40 minutes. Baked for another 15 without the foil. The potatoes were perfect and very flavorful. The meat was slightly over cooked, but that was my fault since the slices were thin. I should have kept a better eye on them. I think with the suggestions to add extra seasonings and veggies to the dish, plus using celery soup, made it a success flavor wise. I will make it again.

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Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA

Living In: Lansing, Michigan, USA

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Reviewed: Nov. 5, 2009

I made this last night and it turned out great. I did follow some advice from other reviews though. Used Cream of mushroom/roasted garlic soup, yum. I also added sauteed onions and garlic to the soup. I used red potatoes, boiled them until cooked about half way, then sliced them, lined the bottom of the baking dish with them and poured half the soup over. I seasoned my pork chops and put them on top, pouring the rest of the soup over. I also covered with foil the entire cooking time. My pork chops were thinner and I only used 4 so it only took about 30 min to cook. I would definitely make this again!

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Andrea

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 22, 2009

My mother made this for us as children and I still make today. We cooked the chops the same but served the gravy over rice and corn instead of the potato. I will try this way next time. Thanks for the recipe.

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Debbie

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Reviewed: Sep. 28, 2009

My mother used to make this when I was a kid, so it only feels natural for me to make it for my family! Using a baking bag makes it that much easier to cook and clean up. I love the thicker boneless chops, they work the best!

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doll_face28

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Reviewed: Sep. 10, 2009

I used the thin slice chops and they were perfect. Also diced the potatoes small and they were good for the most part, a crunchy one here and there. We really like the flavor of this. It will become a staple in our house. So easy to make too, you can't beat it!

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Darryl Jones

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Reviewed: Dec. 19, 2008

Chops came out very tender. Had to cook 30 minutes longer but I may have added more potatoes than called for. One change I'd make is to add onion.

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GREENAYED

Living In: Scottsville, Kentucky, USA

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Reviewed: Mar. 31, 2008

It's a dish very easy to prepare. I also added rosemary. Although I would suggest decreasing the amount of water to maybe 1/2 cup. Definitely worth another try.

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kwantum

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Reviewed: Mar. 12, 2008

This recipe was very easy. I precooked the potatoes as noted in previous reviews, added mushrooms, and seasoned the pork chops to taste.

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Mithra

Cooking Level: Beginning

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Reviewed: Dec. 17, 2007

Very good alternative to rice, which can get boring. This dish was very easy, especially with the common ingredients that I usually have on hand.

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J. Cox

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Reviewed: Oct. 25, 2007

I've made almost this same recipe for over 25 years. Instead of cream of chicken soup I use cream of celery soup. And I do it a little different way, also. First, I peel and slice the potatoes, medium slices, then I heat a fry pan with 1 tablespoon of cooking oil and lightly brown the pork chops. I take the pork chops out of the fry pan and set aside. Save the oil and drippings in the fry pan. Now, in the baking pan cover the bottom with 1 layer of potato slices, cover slices with a little coating of the soup mixture, continue layering the potatoes and soup in a similar manner, until all of the potato slices and soup mixture is used. Next, take the oil and drippings from browning the pork chops and pour over the top of the soup and and potatoes. Place the pork chops on TOP. This way the juices from the chops run down into the soup and potatoes, making them taste less bland. The potatoes cook all the way through this way, too. Cover with foil, then bake. For the last 10 minutes of baking, remove the foil.

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Reviewer:

SteveIsfor20

Cooking Level: Intermediate

Home Town: Merrillville, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Aug. 26, 2007

It was absolutely delish! I used chucks of pork instead cause i had extra and they turned out soooo moist and juicy!

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Alissa

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Reviewed: Jul. 26, 2007

I seasoned the chops with seasoned salt, pepper and minced onions and added about a cup of grated cheese and a third cup of sour cream to the soup mixture as well as salt and pepper to the soup and potatoes. It turned out pretty good but needed still more salt and pepper. I also took the potatoes out and microwaved then for about 15 min when I realized they were not going to get done then added them back to the meat until it was done.

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kford39

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Reviewed: Jul. 24, 2007

nice recipe- cooked potatoes 15 min before adding them to the recipe, added spices (chili pepper ) and mushrooms. Also put apple slices on top of pork chops before adding potatoes. Will make again.

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lover girl

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Reviewed: Jun. 1, 2007

This was good. Nothing fancy, but very easy and tasty. I cut the recipe in half, using only the cream of mushroom, and covered the pan with foil while it baked. Cook time was a little bit longer than stated to get the potatoes nice and tender. I ate this over white rice which was great with the sauce.

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2007

Be sure to cook the potatoes first. We added mushrooms and bought the creamed soups with herbs in it for additional seasoning.

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Heather Lowery

Cooking Level: Intermediate

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Reviewed: Mar. 15, 2007

All I can say is that it is edible and quick. The potatos were still hard even though I cooked it for 90 minutes instead of 60. Maybe eliminating the potatoes and serving it with rice would be better. I don't plan on making it again.

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kmast88

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Reviewed: Feb. 2, 2007

I followed the recipe exactly (except, i didnt use cream of chicken soup) and it was terrible... The meat was too tough and the potatoes werent cooked after an hour so i cooked for another 30 minutes... still raw... anyway... is was too bland... i tried again, adding seasoning but it was stilll awful... i dont think ill try it again but im sure its better with cream of chicken in it... thanks though...

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Reviewer:

Heather C

Cooking Level: Expert

Home Town: Tioga, Louisiana, USA

Living In: Pollock, Louisiana, USA

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Reviewed: Jan. 23, 2007

This dinner could have been a lot better with better directions. The potatoes that were on top or not fully covered barely cooked. Also the seasoning was lacking, trying a rub or even just salt and pepper on the chops before beginning would have added a lot more flavor.

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Liz

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Bear, Delaware, USA

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Reviewed: Sep. 20, 2006

This recipe is great! This is the 2nd time to try it. I made a few modifications (sliced onions, mushrooms, fresh garlic and even some sliced sausage mixed in with the potatoes on top). Also, I added Essence and Italian Seasoning to the chops. I scaled it down for 2 chops & only used ONE can of Cream/Room soup and milk/cooking sherry mix for the liquid instead of water. BTW, my potatoes were cooked fully cooked PERFECT. I also covered it for the entire hour for fear of not enough liquid and/or drying out. Hubby LUVED it doesn't have to be served immediately either. It "sits" VERY well :) Thank you! It's a "keeper" :)

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