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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is something that I threw together several years. It is a really good comfort and it works well when you want to make something that you can put together quickly and just toss in the oven. These pork chops are so delicious and tender! Ingredients:
6 pork chops, bone-in |
2 tablespoons extra virgin olive oil |
4 medium russet potatoes, peeled and diced |
1 medium onion, sliced |
24 ounces cream of mushroom soup (i use 98% fat free) |
1 cup water |
2 tablespoons butter |
salt |
pepper |
garlic powder |
seasoning salt |
Directions:
1. Preheat oven to 400 degrees.
2. Rinse pork chops and pat dry, then season with salt, pepper, garlic powder and seasoned salt.
3. Heat oil in skillet on mediun-high heat.
4. Cook pork chops about 3-5 minutes per side. (just enough to get a dark sear).
5. In a small sauce pan, heat soups and water on medium heat for 5-8 minutes or until water is blended inches.
6. Place raw onions and potatoes in an oblong casserole dish. Cover with pork chops and soup mixture.
7. Season with salt, pepper and seasoned salt, then top with 2 T butter.
8. Cover with foil and bake 40-50 minutes.
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