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Monday, January 16, 2017

Creamy Pork Chops and Potatoes

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 12 oz. 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- 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.)

***REMOVE foil the last 1/2 hour to allow browning.  

NOTE!!!  If your oven temperature measures on the low side, you MAY need to reduce the water to 1/2 cup or pull the foil earlier.  I would also be sure to trim as much fat as you can from the pork.

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!   ( I did pull the foil off for about 10 minutes and let it sit open in the oven while I finished the rest of dinner)

65 comments:

  1. This sounds delicious!! I'm gonna have to try it!

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  2. What size soup can? Thank you!

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    1. Tammie is correct, just a 10 1/2 oz. can of condensed soup. I use all sorts of brands of it. Thanks for asking - I'll adjust the recipe to be more clear on this!

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    1. I would think a Campbell's soup can

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  4. Think I can cook them at 300°for 3 hours?

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  5. Made this tonight but added chopped onions on top of the potatoes and ceyanne pepper. It was great!

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    1. I'm so glad you liked it! Onions and cayenne are a great addition!

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  6. Dont leave house with oven on .cook it when home . Warm up when you get home.

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  7. If only wanting to make 4 pork chops does cutting the recipe in half work?? And what would you recommend for cook time?

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    1. I'm positive it would work just fine to cut it in half. I'd think you could go with the same cooking time or try shortening it by 15 minutes to half an hour.

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  8. No offense, but why do people claim old recipes as their own? My Granny made this recipe all my life. It was and still is my Uncle Jack's favorite meal. You can also replace the potatoes with rice and do the same thing, or use chicken instead of pork. However, your picture looks god.

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    1. Thanks for your reply Kellly! Why would I be offended by your comment? I can't speak for other people, but I called this my own because I didn't use a recipe off of the internet or out of a cookbook to do it. :) I'm more of a "dump and stir" cook rather than a recipe follower. It is similar to a chicken and rice dish I make but really, there are only so many ways to put together these few ingredients. Doesn't surprise me at all that your granny made it and I'd bet countless other households have had similar convenient dishes over the past 75 years, which is about how long canned cream soups have been available. If your granny had shared her recipe with me I certainly would have credited her as I shared it here. I try to mention my sources when I have one. Sometimes all I have is an old recipe card from my Mom's recipe box that doesn't have any mention of where she got it. All in all I say HOORAY for several good cooks creating meals their family loves whether they made the recipe up themselves or found it in a book. Thanks for the compliment on my picture! My daughter recently taught me to use a couple of websites that allow you to stitch them together to make the tall strips. I think the picture of the cooked pork chop isn't very clear though... too much creamy sauce covering the pork, but when I cut it to take the picture it didn't make it much more clear. :) When you replace your potatoes with rice, don't you find that when you cook for the 4 hours it gets mushy? I much prefer to do the rice closer to 2 hours rather than the 4 I can do the potatoes in this recipe. Everyone likes it a little different though. I appreciate your eye for detail and the time you took to comment so thoughtfully. Have a fabulous day!

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    2. what a gracious reply! love your positive attitude, thanks for sharing your recipes, its nice to see a recipe that someone has tried recently and had good results. =)

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    3. This recipe brings fond memories of my college days in the 80's. My roommate taught me this dish and it was the ONLY pork dish i made for years and years. I season the potatoes (i like it with thyme, onion & garlic powder, tJoes 21 seasoning is good too) and use sauteed sliced onions in favor use the powdered soup mix and fried onions and brown the chops first - a little extra work. I'm not against trying your less hands on version. It is supreme comfort food. I could eat those creamy onions and potatoes all on their own. so very good. I think i might make them again... soon!

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    4. Also be aware that ingredients and directions for recipes cannot be copyrighted, just the images a cook uses to show off her dish. Think about this logically - there are only so many ingredients in the world and so many possible combinations of those ingredients. So, legally speaking, a recipe is "yours" the minute you write it down. Some recipe authors "politely request" that if you republish a recipe found on their website, you at least write the instructions in your own words - but it cannot be enforced, even if they say they have a "copyright" on the recipe. The pictures used with the recipe, DO belong to the person who took them and can be copyrighted, if desired. Most in the cooking communities are happy to share recipes and tips, especially if it brings more attention to their blog. Happy Cooking!

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  9. Great recipe! I make this with 'bone in' pork chops and rice too. Brown the chops in a fry pan first then add (any size) can mushroom soup with equal liquid. Two hours for sure..I like the meat to fall off the bone ..the rice or spuds will be well cooked and nice and saucy👍👍 Your recipe photo looks awesomely yummy! :)

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    1. Sounds delicious! Yep - 2 hours is about the minimum I do as well.

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  10. What about making this in a crock pot?

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    1. I've done something similar in a crockpot but it has more liquid in it. In my crockpot it would take about 6 hours for the potatoes to get nice and soft like I enjoy them.

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  11. I have made this before BUT I lay a few slices of bacon under the potatoes .....OR you can use rice instead of potatoes!

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    1. The bacon sounds like a delicious addition! In fact, I have some bacon wrapped pork filet that would work too! Thanks!

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  12. Was excited to try it, followed the recipe to a T and came out with a grey soupy nasty mess! Far too much liquid and nothing browned. Cut the water and take the foil off for the last 20 min or so.

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    1. I'm sorry this didn't work for you the first time you tried it. I will add to remove the foil for the last 20 minutes if you have time. That's a great idea. I wonder sometimes if it could be partially an altitude issue as well. I may need to include that. I'm not sure what our altitude difference may be but sometimes it really factors in. If you give it a try again, let me know how it turns out with the changes you've suggested. Have an awesome day!

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  13. I am anxious to try this recipe. Is the onion soup mix mandatory? I have a weird aversion to onions!

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    1. you're not alone!!! i am not officially allergic to onions, but my taste buds seem to think so, lol, i was pondering subbing chicken bouillon or seasoning salt in smaller amount to replace that???

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    2. I like the idea of the seasoning salt. I will try that and see how it goes.

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    3. Absolutely not mandatory! Personally, I think a recipe is just a basic guideline and then you do what you like with it. :) The season salt sounds like a perfect addition - OR just leave out the onion soup base all together. Let me know how it turns out!

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  14. This recipe sounds delicious to me, but my husband and son are always reluctant to eat pork chops "because they get dry". I'm just wondering if they come out nice and moist.

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    1. i was thinking the same, my porkchops seem to dry out as well, cooking for 2 hours seems long!

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    2. Because the temperature is low, it turns out more like cooking in a crockpot. Our pork was falling apart, not dry at all.

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    3. For the rice do you put raw rice in or cooked

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  15. What size can evaporated milk? Short can or tall can?

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    1. 12 oz - I'm not sure if that's short or tall! It's just the standard size at my grocery store. :) Thanks for pointing that out - I'll add that to the recipe on the blog!

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  16. That's the taller can. The short one is 5 oz. Thank you for answering.

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  17. I do this with stove top stuffing minus the French's Fried Onions.

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    1. Awesome! Do you put the stuffing above or beneath the potatoes?

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  18. Joy, you are correct baking the rice for 4 hours would make it very mushy! I know I could never be a blogger, since I don't really time what I cook. I also usually use a recipe as an starting idea, then just use what I have on hand..
    Your website is awesome..

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    1. Thank you Kelly! I appreciate you browsing through my blog. :) It's fun to share cooking ideas back and forth.

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  19. Can this recipe be done in a slow cooker?

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    1. I don't see why not. I'd increase the cooking time to at least 6-8 hours and decrease the liquid a little bit.

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  20. Will not be making this again! I followed the directions to a T. Potatoes were still undercooked. Nothing to impress me. Very bland! Even reheated the leftovers! Very Bland!

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    1. I'm sorry yours didn't turn out. Our ovens must be very different or possibly the altitude needs an adjustment between your home and ours. :) And I think we love bland food! lol! Nice and creamy with no flavor standing out above another! You might like those spicy dishes I don't enjoy so much! Thanks for giving it a try! Definitely not for everyone. Have a fabulous day!

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  21. I made this for dinner tonight. Looks nothing like the picture. Looks like pork chops and potatoes swimming in water. I'm scared to taste it...but we have no choice but to eat it. Hopefully it'll taste batter than it looks.

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    1. I adjusted the recipe to include removing the foil for browning. I don't do that very long myself, but you are the second person to mention it being too soupy. I suppose it could depend some on true oven temperature, altitude or on the type of potato you use. When I use potatoes that are grown in sandy soil they have a lot more moisture in them than ones grown in heavier soil. Burbank's are my favorite rather than Norkota's. Hopefully your potato and pork soup was edible and tasted batter than it first appeared.

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  22. Joy,
    I tried posting this question earlier but I don't think it went through so I apologize if this is a double post.

    My question is do you use 1 or 2 cans of the condensed mushroom soup?

    Have you, or anyone else who has tried the recipe, noticed better results such as a thicker sauce with using only 1/2 cup of water?
    Thanks!

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    1. AJ - 2 10 ounce cans is what I used... and it would make sense that your sauce could be thicker using just the 1/2 cup of water. This is a great recipe to play with to make it your own!

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  23. How thick do you slice the potatoes?

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  24. Hmmm wondering if some shredded cheese on top the last 10 minutes of browning would be yummy?

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    1. It's hard to go wrong adding cheese! I might try that myself soon!

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  25. I made this dish for dinner tonight using bone in chops. I baked it at 350 for two hours uncovered for the last 40 min. It was quite watery for me too, but my family really enjoyed the flavor. I think next time I'll try leaving out the water all together & add the French's Fried Onions at the last 30 min. when uncovering the dish so they remain crispy. I'll also add a can or two of sliced mushrooms for more texture. Thanks for sharing this recipe!

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  26. Hello! I will be using a 1.5lb tenderloin. I also prefer it to be on the medium side of things, as opposed to well done and dry. Should I leave it as whole, or slice it up anyway? Also, I feel like 2+ hours is a bit long for a small tenderloin. Any helpful suggestions?

    Thank you!

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  27. I made this but replaced the pork with rump steak..........soooooo good :-)

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    1. Not at all - you could just use water or broth instead. However, if you're avoiding dairy specifically it's in the cream soup as well.

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  29. I made this for dinner tonight. I loved it.

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  30. I made this for dinner tonight. I loved it.

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  31. Making this today for the family, sounds delicious!!

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  32. I did this in the crockpot... so good!!! Thanks!

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  33. This sounds sooo good! I will be making this tonight and I will update you on how it turned out. :) Thank you so much for sharing it with us.

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