The other day I needed a dinner that I could make ahead and leave in the oven. I combined a couple of recipes to come up with this. It was a hit with our entire family.
I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast. The price is usually cheapest that way and I'm all about cutting our food budget. I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together spur of the moment.
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 can evaporated milk
3/4 C. water
3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you'd rather not have a package open. I buy mine in bulk so it's easier for measuring)
1/4 tsp. pepper
1/4 tsp. salt
French's fried onions, optional
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 hours.
Joy's Notes: I used 8 pork chops and put this in an 11x14 pan this time. The French Fried onions are a nice touch but not critical. I just had them leftover from Thanksgiving dinner's green bean casserole so I used them. Also - I needed this to bake while I was at church so I set my oven for 275 and left it in for 4 hours. Perfect!