Creamy Pork Chops and Potatoes

You’ll Need:

6-8 pork loin chops (boneless or bone-in)
6 russet potatoes, peeled and sliced
2 10 oz. cans condensed cream of mushroom soup
1 12 oz. can evaporated milk
3/4 C. water
3 T. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you’d rather not have a package open. I buy mine in bulk so it’s easier for measuring)
1/4 tsp. pepper
1/4 tsp. salt
French’s fried onions, optional

How to:

Grease a 9×13 baking dish. place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.

Mix together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with foil and bake at 325 for 2- 2 1/2 hours.

(If your oven cooks low, increase your temperature by 25 degrees… you can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly.)

***REMOVE foil the last 1/2 hour to allow browning.

NOTE!!! If your oven temperature measures on the low side, you MAY need to reduce the water to 1/2 cup or pull the foil earlier. I would also be sure to trim as much fat as you can from the pork.

Notes: I used 8 pork chops and put this in an 11×14 pan this time. The French Fried onions are a nice touch but not critical. I just had them leftover from Thanksgiving dinner’s green bean casserole so I used them. Also – I needed this to bake while I was at church so I set my oven for 275 and left it in for 4 hours. Perfect! ( I did pull the foil off for about 10 minutes and let it sit open in the oven while I finished the rest of dinner)