Recipe by lisascooking
"My mom always made this in the fall months when the weather turned colder. My family loves it. Very easy Sunday dinner."
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center-cut pork chops
Yukon Gold potatoes, peeled and quartered
1 (1 ounce) package
dry onion soup mix
salt and ground black pepper to taste
1 (14 ounce) can
Wonderful, easy recipe! Followed it exactly and my family enjoyed it. Thank you
So easy! I had 4 pork chops, so decreased other ingredients accordingly. Put everything in a 15x10 jelly roll pan that had 1 inch sides and covered with foil. Pork chops were tender and veggies cooked perfectly. With only one pan to clean, this is the answer to the roast pork dinner!
Although I was skeptical about "baking" pork chops, the final result was delicious! I followed the recipe exactly and was not disappointed. In fact I used the same basic recipe with thick cut rib-eye steaks changing only the dry soup mix from onion to mushroom and adding a dash of Worcestershire sauce to the gravy. Again, a fabulous, tender result. Thank you for this great recipe.
No! It ends up soupy! Sorry I tried it!
This was good, only used 2 pork chops & fewer potatoes, put everything in a baking pan covered with foil. I cooked it for 2 hours because we really like our veggies soft.And I took everything out of the pan & added a few tablespoons of corn starch to the broth, put it back in the oven for a few more minutes and got a great thick gravy to cover everything.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Chop Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 67
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