Prep 15 mins
Cook 1 hr 20 mins
THIS IS COMFORT FOOD! This is a easy weeknight dish. I serve it with a garden salad and some hot yeasty rolls, with butter. Made recently (2/22/2016) with Fresh green beans, it was divine! If you season lightly between the layers, it needs nothing else. ****Note: I cannot understand how they came out "raw". I see you cooked them 45 minutes, and probably threw frozen chops in. So I upped the time from 1 hour, usually plenty of time to 1.25 hours. After 1 hour 15 min. in the oven, sealed tightly in foil, at 375 degrees, they should be done. Make sure you preheat the oven first!
- 4 pork chops, bone in, thawed
- 1 large onion, sliced, and separated into rings
- 8 new potatoes, quartered (small, golf ball size)
- 8 carrots, peeled (I use whole carrots, thin ones, 1/2 to 3/4 inch diameter)
- 2 cups green peas, divided (I use extra peas, 3/4 cup in each)
- 10 1⁄2 ounces fat-free cream of mushroom soup
- 1⁄4 cup milk
- salt and pepper
- Lay out 4 large (the long foil) heavy duty foil squares, large size foil. 2 foot by 2 foot Squares.
- Divide onion rings (popped apart) evenly between the 4 squares, placing them in the middle in about a 5 inch circle. Surround the onions with 8 quarters of the potato. Season very lightly with salt and pepper.
- Season each chop with salt and pepper and place 1 chop on top of onion and potatoes on each square.
- Nest 1/2 cup of the peas between the carrots on top of the chop in each bundle. I use the carrots to corral the peas.
- Mix soup and milk and divide equally, pouring over peas and carrots.
- Season lightly again with salt and pepper.
- Pull up corners and seal foil tightly. Tightly, no vents!
- Place in 375 degree oven for 1 hour 15 minutes.
- Remove from oven, carefully (using a knife or fork) tear hole in the top of the foil, and let the steam release for 5 minutes.
- Carefully pour each bundle onto plate or pasta bowl and serve.
After reading previous review, I browned chops. I used a meat thermometer and had them in oven for 65 minutes. I followed the recipe for assembling. Next time I would use fewer potatoes and peas. Feel that it needs something to add more flavor but not sure what. Thank you Steak&Taters for sharing. Made for Spring PAC 2012.
This recipe should be a 5 star, but because my center cut thin chops came out raw I just can't rate it that high. I cooked them for 45 minutes at 375 as suggested and let them rest 10 minutes. Next time I'll brown my pork chops before making the bundles. All the veggies were cooked to prefection. Nice and tender and had a great flavor. I'll make these again for sure. Made for Spring PAC 2012