By Boca Pat on February 04, 2004
Photo by Marsha D.
Photo by Marsha D.
"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."
Serving Size: 1 (608 g)
Servings Per Recipe: 4
"This was a delicious recipe. I did had some sliced mushrooms to the recipe and used recipe#44746 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 recipe#310191 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."
"I had fried the pork chops the night before, expecting to make a different (crockpot) recipe. When I got home though, I discovered I hadn't put anything in the crockpot! So we made this instead and loved it! In fact, it will be have a repeat appearance real soon. My only differences were that I had dredged the chops in flour that had a package of italian dressing mix mixed in and I used regular cream of mushroom as that is what I had. I used red potatoes and the flavor and texture were very nice. Thanks for a nice dinner...and the rescue!"