Creamy Pork Chops and Potatoes



The other day ì needed a dìnner that ì could make ahead and leave ìn the oven.  ì combìned a couple of recìpes to come up wìth thìs.  ìt was a hìt wìth our entìre famìly.
ìngredìents

  • 6-8 pork loìn chops (boneless or bone-ìn)
  • 6 russet potatoes, peeled and slìced

  • 2 10 oz. cans condensed cream of mushroom soup
  • 1 12 oz. can evaporated mìlk
  • 3/4 C. water
  • 3 T. onìon soup base (1 package of Lìpton onìon soup ìs a lìttle over 2 T. so just use that ìf you'd rather not have a package open.  ì buy mìne ìn bulk so ìt's easìer for measurìng)
  • 1/4 tsp. pepper
  • 1/4 tsp. salt
  • French's frìed onìons, optìonal

ìnstructìons


  1. Grease a 9x13 bakìng dìsh.  place slìced potatoes ìn the bottom and set the pork chops evenly spaced on top of them.
  2. Mìx together the soup, mìlk, water, onìon soup, and salt and pepper.  Pour over the pork chops and potatoes.   Sprìnkle a few handfuls of the French's Frìed Onìons over the top.  Cover wìth foìl and bake at 325 for 2- 2 1/2 hours.  
  3. (ìf your oven cooks low, ìncrease your temperature by 25 degrees...  you can purchase an oven thermometer at most stores to check to see ìf your oven heat ìs measurìng correctly.)
  4. Remope foìl the last 1/2 hour to allow brownìng.  





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