Baked Pork Chops And Potatoes
Enjoy hearty baked pork chops with tender potatoes and onions coated in a creamy mushroom sauce, perfect for family dinners and comfort food cravings.
Ingredients
Instructions
- Brown the pork chops and season with salt, pepper, and garlic powder.
- Mix the canned milk with the mushroom soup.
- Place one-third of the soup mixture in a 9 x 13-inch baking pan.
- Arrange the browned pork chops in the pan.
- Add the potato chunks and sliced onion around the chops.
- Pour the remaining soup mixture over the potatoes, onions, and chops.
- Cover the pan with a lid or aluminum foil and bake at 350°F (175°C) for 1 to 1 1/2 hours.
Tips & Substitutions
For extra flavor, consider marinating the pork chops in a mixture of olive oil, garlic, and herbs before browning. If you're short on time, you can use frozen hash browns instead of fresh potatoes, reducing cooking time. Substitute the mushroom soup with a homemade cream sauce for a fresher taste, or try a vegetarian recipe using mushrooms and vegetable broth.
Serving Suggestions
Serve the baked pork chops with a side of steamed green beans or a fresh garden salad for a balanced meal. A slice of crusty bread can help soak up the delicious sauce. This dish pairs beautifully with Aunt Gertie Mae's Punch for a refreshing beverage option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork chops and potatoes in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) until heated through, about 20-30 minutes. This helps retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pork Chops And Potatoes contains roughly 1228 calories, with 20g protein, 184g carbohydrates, and 46g fat. It is an excellent source of iron (60% of the Daily Value), calcium (46% of the Daily Value), and vitamin C (44% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1304mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, you can substitute chicken thighs or breasts for the pork chops if you prefer poultry. Adjust the cooking time accordingly, as chicken may require less time in the oven. Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
What can I do if I don't have mushroom soup?
If you don't have mushroom soup, you can create a creamy sauce using a mixture of sour cream and chicken broth, or a homemade cream of mushroom soup with sautéed mushrooms, flour, and milk. This will add a similar flavor and consistency.
Is there a way to make this recipe healthier?
Absolutely! You can use skinless pork chops or lean cuts to reduce fat content. Opt for low-fat or fat-free mushroom soup and canned milk. Additionally, increase the vegetable content by adding carrots or bell peppers for added nutrients.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).