Tuesday, June 11, 2019

Creamy Pork Chops and Potatoes

Creamy Pork Chops and Potatoes

6-8 pork loin chops (boneless or bone-in)
6 russet potatoes, peeled and sliced
2 10 oz. cans condensed cream of mushroom soup
1 12 oz. can evaporated milk
3/4 C. water

  • Grease a 9x13 baking dish. place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
  • Mix together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French's Fried Onions over the top. Cover with foil and bake at 325 for 2- 2 1/2 hours.
  • (If your oven cooks low, increase your temperature by 25 degrees... you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

  • For Full Instruction: http://joy-inthekitchen.blogspot.com

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