Baked Pork Chops with Potatoes & Onion Gravy
Recipe: #245
September 28, 2011
Categories: Chops Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, more
"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"
Original is 4 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Set oven rack to lowest position.
Step 3
Grease a 2-quart casserole dish.
Step 4
Place the sliced potatoes into the baking dish.
Step 5
Season the pork chops with black pepper and garlic powder.
Step 6
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.
Step 7
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.
Step 8
Add in the garlic and cayenne and cook for 2 minutes.
Step 9
Mix in mushrooms soup, light cream, dry onion soup mix, Worcestershire sauce and sliced mushrooms; bring to a simmer stirring constantly.
Step 10
Season with black pepper, then pour over the chops and potatoes.
Step 11
Bake covered for 30 minutes, then uncover and continue baking for another 30 minutes or until the potatoes are tender.
Step 12
If desired after cooking sprinkle one cup shredded cheddar cheese over the top and allow to melt.
Tips
No special items needed.
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