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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
3 potatoes, peeled and sliced about 1/2-inch thick
1/3 cup butter (can use a little more or as needed)
4-5 center-cut pork chops (about 3/4-inch thick, with bone or without, use 5 if you can fit one more in your pan)
Pepper and garlic powder
1 medium onion, chopped
4-6 garlic cloves, minced
1/8 tsp cayenne pepper (or adjust to heat level)
1 can low-sodium condensed cream of mushroom soup, undiluted
1 cup light cream or evaporated milk
1/2 pkg dry onion soup mix
2 tsp Worcestershire sauce
1 cup canned sliced mushrooms, drained (I just use the whole can)
1 cup shredded cheddar cheese, optional
Preheat oven to 350. Set oven rack to lowest position. Grease a 2-quart casserole dish. Place the sliced potatoes into the baking dish.
Season the pork chops with black pepper and garlic powder.
Melt butter in a skillet over medium high heat; add in the pork chops and brown on both sides (about 3 minutes per side) remove and place on top of the sliced potatoes. Add in the onion to the skillet and cook until the onion is lightly browned (this may take about 6 minutes or more) scraping any browned bits that have accumulated on the bottom of the skillet.
Add in the garlic and cayenne and cook for 2 minutes. Mix in mushrooms soup, light cream, dry onion soup mix, Worcestershire sauce and sliced mushrooms; bring to a simmer stirring constantly. Season with black pepper, then pour over the chops and potatoes.
Bake covered for 30 minutes, then uncover and continue baking for another 30 minutes or until the potatoes are tender.
If desired after cooking sprinkle 1 cup shredded cheddar cheese over the top and allow to melt. Serves 4
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PORK CHOPS AND POTATOES IN ONION-MUSHROOM GRAVY
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
3 potatoes, peeled and sliced about 1/2-inch thick
1/3 cup butter (can use a little more or as needed)
4-5 center-cut pork chops (about 3/4-inch thick, with bone or without, use 5 if you can fit one more in your pan)
Pepper and garlic powder
1 medium onion, chopped
4-6 garlic cloves, minced
1/8 tsp cayenne pepper (or adjust to heat level)
1 can low-sodium condensed cream of mushroom soup, undiluted
1 cup light cream or evaporated milk
1/2 pkg dry onion soup mix
2 tsp Worcestershire sauce
1 cup canned sliced mushrooms, drained (I just use the whole can)
1 cup shredded cheddar cheese, optional
Preheat oven to 350. Set oven rack to lowest position. Grease a 2-quart casserole dish. Place the sliced potatoes into the baking dish.
Season the pork chops with black pepper and garlic powder.
Melt butter in a skillet over medium high heat; add in the pork chops and brown on both sides (about 3 minutes per side) remove and place on top of the sliced potatoes. Add in the onion to the skillet and cook until the onion is lightly browned (this may take about 6 minutes or more) scraping any browned bits that have accumulated on the bottom of the skillet.
Add in the garlic and cayenne and cook for 2 minutes. Mix in mushrooms soup, light cream, dry onion soup mix, Worcestershire sauce and sliced mushrooms; bring to a simmer stirring constantly. Season with black pepper, then pour over the chops and potatoes.
Bake covered for 30 minutes, then uncover and continue baking for another 30 minutes or until the potatoes are tender.
If desired after cooking sprinkle 1 cup shredded cheddar cheese over the top and allow to melt. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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