Prep 15 mins
Cook 1 hr
This is an easy meal to put together, but the results are a very tasty dinner. When the recipe was given to me, it said one can of soup, but because we like everything saucy, I use two cans....it's just a matter of taste.
- 4 pork chops
- 4 potatoes, sliced thin
- 59.14 ml onion
- 1 can condensed golden mushroom soup
- 414.03 ml milk
- salt & pepper
- 14.79 ml canola oil
- Heat oil in fry pan Add onions& cook until soft Salt& Pepper chops& add to fry pan and fry lightly on both sides Remove from pan& drain on paper towel Heat oven to 350 Blend the soup& milk together Grease a casserole dish Add potatoes, then pork chops, then pour the soup mixture over everything Bake for 40 minutes covered, then another 15 to 20 minutes uncovered.
We followed the recipe to a T.. The taste was pretty good but the pork chops were kind of tough..
This was a delicious recipe. I did had some sliced mushrooms to the recipe and used Cream Of Mushroom Soup for the mushroom soup called for in the recipe. What I did was I fired the pork chops in olive oil (breaded with flour) placed red potatoes in greased backing dish than added the chops on top. Sauted the onion in the lefted over grease than placed on top of the chops than sauted the mushrooms in butter and place over top of the onions. Than made the soup and poured over top of everything. Baked at 350' for 1 hour. Was DELICIOUS!! made Beer Batter Cheese Bread to have with this and opened a can of green peas. We were stuffed after dinner :) Thanks for sharing this delicious recipe!
Yummy dish! I only used 2 chops and 2 potatoes but kept everything else the same. I made a mistake by trying to bake it in a 8x9 casserole dish. I had to transfer it into a 9x13 dish halfway through because the chops weren't getting done. Overall the chops turned out tender and I loved the combo of the soup and potatoes.