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Mom's Pork Chops with Potatoes & Mushroom Soup

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Submitted by heidiann

Pork chops baked over sliced potatoes in cream of mushroom soup until fork-tender. Just 5 ingredients, one dish, and zero fuss for a hearty family dinner.

YIELD

4 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

This is the kind of recipe that gets passed down on an index card with a coffee stain in the corner. Seared pork chops layered over sliced potatoes and smothered in cream of mushroom soup, then sealed under foil and baked low and slow until everything melts together into one rich, savory dish.

The sear on the chops matters more than you’d think. That golden crust locks in flavor and keeps the meat from turning pale and steamed under all that soup. Get your skillet ripping hot, pat the chops dry, and give them two solid minutes per side before they hit the baking dish.

Slicing the potatoes thin (about a quarter inch) is the move here. Thick slabs won’t cook through in time, and you’ll end up with crunchy centers while everything else is done. Thin rounds soak up that mushroom soup like a gratin and turn silky soft.

Kitchen Tips

  • Pat pork chops completely dry before searing. Moisture is the enemy of browning.
  • Use Yukon Gold potatoes for a creamier texture, or russets if you prefer them more starchy and absorbent.
  • Mixing three-quarters of a can of water with the soup gives it the right consistency. Too much water and your sauce turns thin.
  • Let it rest 10 minutes after baking so the sauce thickens up around the chops.

Variations

  • Swap cream of mushroom for cream of celery or cream of chicken soup for a different flavor profile.
  • Add thinly sliced onions between the potato layer and the chops for extra sweetness.
  • Sprinkle shredded cheddar over the top during the last 15 minutes of baking with the foil removed for a golden, bubbly crust.

Ingredients

1 453.6
POUND G PORK CHOP *
1 453.6
POUND G POTATOES *
1
X SALT
to taste *
1
X WATER
as needed *

Directions

Brown pork chops in skillet with small amount of oil.

Slice raw potatoes into baking dish , Sprinkle lightly with salt.

Place chops on potatoes.

Mix ¾ can of water with soup and pour mixture over chops and potatoes.

Cover with foil.

Bake at 350℉ (180℃) for 1½ hours.

* not incl. in nutrient facts Arrow up button

Comments


charvin1219

I really liked your recipe! I just happened to have everything needed to make it. Cooked it this morning & it turned out absolutly wonderful! Great idea! Simply delicious!

happyzhangbo   

Glad to hear that you enjoyed this dish, and it sure sounds simple and tasty. Hope you will find more great recipe that you will like. Happy Baking :-)

 

 

Nutrition Facts

Serving Size 76g (2.7 oz)
Amount per Serving
Calories 64 63% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 492mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 2g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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