Ingredients
6
6 servings
- •butter for greasing
- •6 pork chops
- •1 teaspoon salt
- •garlic powder to taste
- •0.25 teaspoon ground black pepper
- •2 tablespoons butter
- •2 large onions, finely chopped
- •1 (10.75 ounce) can condensed cream of mushroom soup
- •1.25 cups milk
- •4 cups thinly sliced potatoes
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish with 1 tablespoon butter and set aside.
- Rub pork chops with salt, garlic powder, and pepper. Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook chops in hot butter until brown on both sides. Remove chops to a plate.
- Cook and stir onions in drippings in the same skillet until browned. Pour in condensed soup and milk; stir until blended. Remove from heat and set aside.
- Arrange potatoes evenly in the prepared baking dish. Place chops on top of potatoes. Pour soup mixture over chops.
- Bake, covered, in the preheated oven for 30 minutes. Uncover and continue baking until potatoes are tender and chops are cooked through, about 30 minutes more. An instant-read thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 288
- Carbohydrate: 33g
- Fat: 12g
- Fiber: 3g
- Protein: 13g
- Sugar: 7g
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