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 LARGE 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)
This sounds delicious!! I'm gonna have to try it!
ReplyDeleteSame with me going to have to try it
DeleteGoing to have to try this
DeleteI made this tonight for dinner, substituted Russet potatoes for red potatoes leaving skins on turned out delicious
DeleteShe states in her recipe that she used (10 oz.) cans of cream of mushroom soup!...
DeleteI can't wait to try your recipes. The layout of your page is so easy to read.
DeleteSound devine
ReplyDeleteWhat size soup can? Thank you!
ReplyDeleteTammie 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!
DeletePlease let me know I'm planning on cooking it soon
DeleteWhat size soup can? Thank you!
ReplyDelete10 1/2 oz can ( the smaller one NOT family size)
DeleteWhat size soup can? Thank you!
ReplyDeleteI would think a Campbell's soup can
DeleteA regular can of soup I would suppose, do they come in different sizes?
DeleteThink I can cook them at 300°for 3 hours?
ReplyDeleteMade this tonight but added chopped onions on top of the potatoes and ceyanne pepper. It was great!
ReplyDeleteI'm so glad you liked it! Onions and cayenne are a great addition!
DeleteDont leave house with oven on .cook it when home . Warm up when you get home.
ReplyDeleteI thought the same thing about leaving the oven on when not at home. Have done this once and I worried about it all morning during church services, crock pot works much better for me! But maybe there was someone else at her house just to be safe... 😕
DeleteIf only wanting to make 4 pork chops does cutting the recipe in half work?? And what would you recommend for cook time?
ReplyDeleteI'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.
DeleteNo 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.
ReplyDeleteThanks 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!
Deletewhat 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. =)
DeleteThank you!
DeleteThis 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!
DeleteAlso 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!
DeleteGreat 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! :)
ReplyDeleteSounds delicious! Yep - 2 hours is about the minimum I do as well.
DeleteWhat about making this in a crock pot?
ReplyDeleteI'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.
DeleteOoh this excites me because it means I can try it like a roast. Put it in, in the morning and have it ready by dinner time that eve! =)
DeleteI have made this before BUT I lay a few slices of bacon under the potatoes .....OR you can use rice instead of potatoes!
ReplyDeleteThe bacon sounds like a delicious addition! In fact, I have some bacon wrapped pork filet that would work too! Thanks!
DeleteWas 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.
ReplyDeleteI'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!
DeleteI am anxious to try this recipe. Is the onion soup mix mandatory? I have a weird aversion to onions!
ReplyDeleteyou'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???
DeleteI like the idea of the seasoning salt. I will try that and see how it goes.
DeleteAbsolutely 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!
DeleteThis 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.
ReplyDeletei was thinking the same, my porkchops seem to dry out as well, cooking for 2 hours seems long!
DeleteBecause the temperature is low, it turns out more like cooking in a crockpot. Our pork was falling apart, not dry at all.
DeleteFor the rice do you put raw rice in or cooked
DeleteWhat size can evaporated milk? Short can or tall can?
ReplyDelete12 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!
DeleteThat's the taller can. The short one is 5 oz. Thank you for answering.
ReplyDeleteI do this with stove top stuffing minus the French's Fried Onions.
ReplyDeleteAwesome! Do you put the stuffing above or beneath the potatoes?
DeleteJoy, 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..
ReplyDeleteYour website is awesome..
Thank you Kelly! I appreciate you browsing through my blog. :) It's fun to share cooking ideas back and forth.
DeleteCan this recipe be done in a slow cooker?
ReplyDeleteI don't see why not. I'd increase the cooking time to at least 6-8 hours and decrease the liquid a little bit.
DeleteWill 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!
ReplyDeleteI'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!
DeleteI 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.
ReplyDeleteI 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.
DeleteJoy,
ReplyDeleteI 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!
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!
DeleteHow thick do you slice the potatoes?
ReplyDeleteAbout 1/8-1/4 inch.
DeleteHmmm wondering if some shredded cheese on top the last 10 minutes of browning would be yummy?
ReplyDeleteIt's hard to go wrong adding cheese! I might try that myself soon!
DeleteI 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!
ReplyDeleteHello! 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?
ReplyDeleteThank you!
I made this but replaced the pork with rump steak..........soooooo good :-)
ReplyDeleteIs the milk mandatory?
ReplyDeleteNot 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.
DeleteI made this for dinner tonight. I loved it.
ReplyDeleteI made this for dinner tonight. I loved it.
ReplyDeleteSounds delish!
ReplyDeleteMaking this today for the family, sounds delicious!!
ReplyDeleteI did this in the crockpot... so good!!! Thanks!
ReplyDeleteThis 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.
ReplyDeleteMade it tonite and so good my whole family is like wow that was delicious. Thank you so much for sharing!!!
ReplyDeleteSounds yummy, will try it for sure. Also I Love the way you handled the haters, like a boss. You clearly didnt invent porkchops and mushrooms and never claim to in your post. If theyre all so satisfied with the old recipes why bother even reading yours, clearly there is missing from theirs lol My parents made it their way, my inlaws another way, i do mine differently from both, now im going to try yours. Might do them different next time or find a way to combine all the best features of each ;) the point of sharing a recipe isnt always necessarily to copy it but to make it your own and reshare it with improvements.
ReplyDeleteMy family hates mushroom could I substitute the mushroom soup for something else? If so what do u suggest? Thanks
ReplyDeleteI'd use cream of chicken soup instead. :) One of my girls doesn't like mushrooms, but doesn't mind the tiny diced ones in the canned soup.
DeleteSame here so any time the recipes calls for cream of mushrooms I use cream of chicken or cream of potato condensed soup.
DeleteI made these the other night. After reading the comments, I did do 1/2 cup of water instead and then at the end when I took the top off to let Brown I actually turned my broiler on. They were amazing!! Totally will make again!
ReplyDeleteI made this last nigh but made my own sauce butter, garlic, salt&pepper, cream&milk, flour. Sprinkled shredded parm all over then sauce wad really good
ReplyDeleteJoy, I was looking for something easy to make for supper tonight and this is it! it sounds delicious and not time consuming. (I must add - it's funny how many questions you have answered very delicately, I never knew that a simple, straightforward recipe could throw so many people off!!) God love ya and happy cooking. oh and which direction should I place the tin foil?????
ReplyDeleteThank you! I've been amazed at how differently we all read recipes! .... and if you'll place that tin foil shiny side up it'll.... lol Have a beautiful day!
DeleteThank you so much for this recipe, it is DELICIOUS, we added some sliced onion to the potatoes but that is it, hubby says this is a repeater lol, gotta add it to my recipe box :D Whoohoo.. I didn't think to take a pic but I am adding this to my tried board at Pinterest
ReplyDeleteSince I made this recipe, my husband wants me to do pork chops this way only! It's easy to make and yummy to eat! Thanks for sharing this recipe!
ReplyDeleteYou are beyond gracious! “How thick do I slice the potatoes?!” My Mum made a delicious supper similar to yours but she never followed a printed recipe. So, thanks for writing your version, I can now re-create another of my mother’s home-cooked meals. Now, can you teach me how to make her high, flakey biscuits? I know she used shortening and baking powder. Mine are like rocks. Thank-you.
ReplyDeleteI've made something similar but I browned and seasoned my chops first on both sides than while I was Browning I made au gratin potatoes with what ever cheeses I had put the pork chops on top and basicly did the same baking and foil removal made tender pork chops
ReplyDeleteI'm excited to try this dish. I'm going to have to look at salt content and see how to modify because I'm supposed to reduce intake. My husband and I are always trying new recipes and have found a couple of pork recipes that come out amazing and not dry. We are both meat and potatoes people so this will be awesome. Thanks for sharing.
ReplyDeleteThis looks like a wonderful dinner, and so easy too! These are flavors my whole family likes. Definitely going to be making this next week! Thanks for sharing!
ReplyDeleteCan I do this in a electric roster
ReplyDeleteI am going to cook this tonight. But As I am on my own I will place it into two bakers and give one to my son.
ReplyDeleteWhat a great idea! Food is one of my favorite things to share!
DeleteHi!I would like to try this recipe. How do you know when the pork is cooked? Do you go by color or temperature?
ReplyDeleteWhen I grill or fry pork, I usually cut into it and go by color, but on this recipe, the pork is almost over cooked so I go by time. The potatoes take longer to cook than the pork unless you do a REALLY fat pork chop!
DeleteDo you know if this stays good the next day in the fridge? I'd like to make the whole thing instead of halfing it, but I'd like to be sure the leftovers would be just as good🙂 Thanks for any tips!
ReplyDeleteIt reheats really well in the microwave. I love leftovers though so I may be a bit biased!
DeleteSounds wonderful.
ReplyDeleteSemi-homemade version/missing ingredient and not time for 3.5 hours cooking - used boxed scallop potato mix mixed it up using directions plus added 2 cans cream mushroom soup, onion, salt and pepper. Cooked it according to scalloped potato instructions. - still cooking hope it’s edible only 25 minute cook time.
ReplyDeleteThis is the 5th time making this recipe since I first saw it on Pinterest. It is the most requested pork chop recipe I make. Requested means NO leftovers..lol. the whole family loves this easy and delicious recipe so I have no problem making this for them. Thanks for the easy, delicious casserole recipe, it makes an easy dinner.
ReplyDeleteI AM IN THE PROCESS OF COOKING THIS RIGHT NOW.. MY ENTIRE HOUSE SMELLS AMAZING ... CAN NOT WAIT TO TASTE IT.... IF ITS AS GOOD AS IT SMELLS, THIS WILL BE A NEW FAMILY DISH.. THANK YOU FOR POSTING THIS..
ReplyDeleteThis was a great recipe!!! I have something similar in the oven now but with chicken. Hopefully it turns out as good as the pork chops did!
ReplyDeleteI absolutely detest mushrooms in any form, soup included. What could I substitute it with?
ReplyDeleteI think Cream of Chicken soup would be a terrific substitution. I love mushrooms and I substitute cream of mushroom for cream of chicken really often.
DeleteI am planning on cooking this tonight. My concern is the thickness of my pork chops. I didn't chose thin sliced but they aren't as thick as yours. Aren't they going to be over cooked?
ReplyDeleteI've done varying thickness and mine were all ok, but then perhaps my idea of over cooked is different. Mine were not dry - more like the texture coming out of a crockpot.
DeleteCan I use normal milk for this ? or I have to use evaporated milk ??
ReplyDeleteI've not tried regular milk but I don't see why it wouldn't work. It will probably not be as thick or rich a sauce and I'd probably decrease the amount of milk by 1/4 cup or so.
DeleteI hope this isn’t a stupid question but I have Idaho potatoes on hand. Would they work? Thanks in advance.
ReplyDeleteThose are the BEST kind! :) I live smack dab in the middle of Idaho Potato Country and my potatoes still have the dirt from the field on them. Perfect for this type of recipe. Softer potatoes such as red, gold, or shorter storage varieties tend to fall apart and make the dish more watery. Idaho Potatoes are generally Russet or Burbank variety. Best Ever!
DeleteHello, can you use thin pork chops? If so, how should I adjust cooking
ReplyDeleteHow should I adjust cooking time for thin pork chops
ReplyDeleteThe cooking time listed is needed more for the potatoes. Your pork will be done before the potatoes in this. You could reduce by 25 degrees and that should help.
DeleteMy husband and I worked together to make this today for Easter dinner. Everyone raves about it. I peeled and sliced 6 potatoes, but ended up only using about 3 potatoes. It fed 4 adults and a child with left overs. This will be something we make again when we have company. Thanks for the great recipe!!!
ReplyDeleteMy mom used to make this but she used sour cream instead of evaporated milk. I loved it like that. And that's the way I make it today.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteI made this tonight for dinner, it was Delicious. The only problem I had, was it boiled over at some point. I did 4hrs at 275° It was Delicious, my husband wanted to know what I put on it to give it the flavor, I told him, it's a secret 😉
ReplyDeleteYUM!!!! All I need to buy is the pork & evaporated milk. I been looking for a new casserole dish to try for quite some time. Thanks for this idea ��
ReplyDeleteHow thick are the potatoes cut?? Sounds like a great recipe!
ReplyDeleteJoyce, I slice mine about 1/4 inch or thinner, but it would also work to just cube them. They cook up nice and tender in the amount of time given.
DeleteI am going to make this. But first is the measurement for the onion soup tablespoon or teaspoon
ReplyDeleteThat would be a Tablespoon. Thank you!
DeleteEverybody raved about these potatoes! Even those who do not love sweet potatoes. Made as directed without any tweaks.
ReplyDeleteLuzia
website
I will have to try this! Might make my own "onion soup mix" from scratch to lower the sodium.
ReplyDeleteI think I might add a layer of thinly sliced zucchini and/or a layer of spinach too, just to add the veggies right into the main course.
My question is if I use canned sliced potatoes do I still have to cook for so long since they're supposed to be "cooked"already. They are not soft, seem just as hard as if I used actual potatoes.. I really want to try this tonight!!
ReplyDeleteYummy, totally delicious. I made this last night for dinner, my husband and I love it! I plan to add this into my dinner rotation for sure. Thanks for the great recipe!!
ReplyDeleteTried this tonight for dinner- was awesome and wouldn’t change a thing!! Thank you so much for sharing the recipe!!
ReplyDeleteI have made this many times, thanks for sharing. Its one of my winter favorites!
ReplyDeleteThis looks a lot like what my mom used to make. Unfortunately, she passed away several years ago and it was one of those things she just whipped up. I've tried to make her dish but it never tastes like what mom made. I can't wait to try your recipe, perhaps it will taste like moms. I do know she always browned her bone-in chops prior to putting them on the potatoes and she used Lawry's seasoned salt, so I'll probably do that as well so I can get as close to her recipe as possible. Thank you, I greatly appreciate you for sharing it.
ReplyDeleteVery well said. She is probably sweeter than most and didn't deserve the negative response. If you don't have something nice to say then keep it to yourself!
ReplyDeleteI’m using boneless Porkchop’s, Can you cook it on 350 for less hours?
ReplyDeleteI used red potatoes instead of russets and heavy whipping cream instead of the evaporated milk. My pork chops came out unusually pink though... could this be due to the red potato skin? They seemed to be cooked fully. But they tasted great. I also added chopped up mushrooms and cheese.
ReplyDeleteSooo good, even changed the mind of a non pork eater lol! Thanks for sharing, my father taught the old school way, but u had to make a white sauce.... So much easier!!!! Thanks for sharing!!
ReplyDeleteI have super thin chops - Can I cook this for a shorter period of time or is the 2-2.5 hours because of the potatoes??
ReplyDeleteWhat can I use instead of cream of mushroom soup
ReplyDeleteJ'ai déjà fait cette recette là en 1972 et la fait encore délicieuse.
ReplyDeleteMade this and it was awesome. Definitely will be making again. Thank you for the recipe!!!!! Love Love Love
ReplyDeleteI'm so glad you enjoy it! A perfect fall dish!
DeleteMade it several times and it turned out delicious and very hearty.. my hubby loves this recipe. I normally but pork chops from the store and they have always came out super moist.
ReplyDeleteCan you make ahead and freeze this in a casserole dish? What would be the directions to baking the casserole then?
I don't like how uncooked potatoes freeze. IF you did try freezing this I'd cook it first, freeze, and reheat.
DeleteVery good! I tried this last night. Used milk instead of the evaporated (used 1/2 can of mushroom soup for the milk) and chopped the recipe in half. We all really liked it. Good quick though together meal.
ReplyDeleteI've made this with a layer of thinly sliced sharp cheddar cheese over the potatoes. Adds another layer of flavor.
ReplyDeleteI was reading your comments while waiting for mu food to finish cooking. One comment many would have easily taken offense but you were so positive and gracious. I am
ReplyDeleteHi!! A good friend sent me this recipe today & I made it for supper. I followed it to a T but I also added onions, garlic and green peppers. Browned my boneless chops first. Baked @ 350 for 2 hrs. It turned out perfect! I'll be making it again. Thank you!
ReplyDeleteI am making this for the 2nd time tonight. My family loved this soo much, my kids wanted seconds and my husband said he thinks that it may be one of the best things that he has ever eaten.
ReplyDeleteI did not have onion soup mix this time so I followed an online recipe and its just the same...came out perfect!
What Can I Use Instead of Dry Onion Soup Mix?
1/4 c. Dried Onion Flakes.
2 Tbsp. Beef Bouillon Granules (you can crush the beef bouillon cubes if needed)
1/4 tsp. Onion Powder.
1/4 tsp. Garlic Powder.
1/4 tsp. Dried Parsley.
1/8 tsp. Celery Seed.
1/8 tsp. Ground Black Pepper.
(I left out the celery and to crush the bouillon just microwave 4 cubes for about 40 secs and you can break them up with your fingers.)
Thank you for sharing your substitution! Always nice to work with what we have on hand!
DeleteI made this for friends the other night and we all loved it! I was asked for the recipe. I was given a similar recipe back in the early 80’s by my now ex husband’s grandmother, but with sour cream instead of evaporated milk and with chicken not pork. I like yours better with the evaporated milk. I’m having a dinner party this week and will be cooking it again. Thank you for such an easy but delicious recipe.
ReplyDeleteI'm so glad you all enjoyed it!
DeleteI made this and my family loved it, great recipe!
ReplyDelete