Recipe by CANELSON
"Super quick and easy. A family favorite."
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boneless pork chops
potatoes, peeled and sliced
1 (10.75 ounce) can
condensed cream of mushroom soup
1/2 (10.75 ounce) can
1/2 (10.75 ounce) can
salt and pepper to taste
Everyone love this recipe. I will be making it again. The only thing I did different is fry up the slice potatoes ahead of time, which made sure the potatoes were done. Thanks for sharing!
This recipe was okay, but my soup/sauce turned out to be way too runny. I found another recipe for a pork chop and potato casserole that's nearly the same except you bake the mixture after the pork chops are browned. Baking it made the sauce thicker and the meal turn out much better.
I made this for my Daddy who came over a day early for Father's Day. He really liked it....so that's the only opinion that mattered that day. I did bake it a bit (per another reviewers suggestion)and it made the sauce a bit thicker. Thanks for the post...delicious.
Excellent recipe, and easy, too. I added a cup of sour cream shortly before serving to make sauce creamy and mellow. A "keeper" recipe!
Really good. Everyone really liked it. Simple & easy. My stove has been acting up so I am searching for other cooking methods. I used my electric skillet & this recipe turned out great. I did add quite a bit of fresh garlic.
Although not gourmet. This recipes definetly works and is quick with all items usually found in someones kitchen already. I did not add as much water or milk because my pot is pretty air tight. My pork was sliced very thin but was perfectly browned and moist. Any other recipe most likely would have dried out my meat.
This was great! But since I am highly allergic to mushrooms, I used Cream of Chicken soup, I took the lid off for the last 10 minutes to let some of the moisture simmer off so it was not thin. This is a recipe I will be saving and sharing!
Made this last night with a few changes. I used chipotle salt and chipotle pepper on my pork chops before placing them in my frying pan that I had previously sautéed some cut up mushrooms in butter and placed aside. I cooked over low med heat with the diced onions being added after the flip, for two minutes on each side. In the meantime I mixed a can of condensed mushroom soup with 1/2 can 2 percent milk in a bowl. I added this mixture, after arranging my sliced potatoes and mushrooms on top of the pork chops to my pan. After the first 15 minutes of simmering I stirred this mixture. I stirred up again after the second 15 minutes. The result was spicy, so use the chipotle salt and pepper sparingly. The spicy flavor cooked through the potatoes and sauce. It was yummy with a lot of flavor and I will make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Stovetop Pork Chops and Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 74
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