Baked Pork Chops with Potatoes & Onion Gravy
September 28, 2011
"Since the dry onion soup mix already has large amount of sodium make certain to use only low sodium condensed mushroom soup, fresh sauteed mushrooms may be used in place of canned, this may be doubled and baked in a 13 x 9-inch baking pan and keeping the garlic at the same amount"
- Serving Size: 1 (342.8 g)
- Calories 387.3
- Total Fat - 24.7 g
- Saturated Fat - 11.2 g
- Cholesterol - 63 mg
- Sodium - 1850.1 mg
- Total Carbohydrate - 23 g
- Dietary Fiber - 3.8 g
- Sugars - 3.9 g
- Protein - 19.8 g
- Calcium - 371 mg
- Iron - 2.3 mg
- Vitamin C - 7.3 mg
- Thiamin - 0.4 mg
Preheat oven to 350 degrees F.
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 or oil 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 one cup shredded cheddar cheese over the top and allow to melt.
Tips & Variations
No special items needed.