This does have 1 can of soup in it, so if you are one of those people who thinks a canned soup will make you keel over right there at the dinner table, you might want to skip this one. I am being facetious, sort of, but seriously, if you are on a sodium restricted diet, use the lower sodium soup or substitute low sodium chicken broth blended with about a tablespoon of cornstarch.
Otherwise, here is what you need for this recipe:
6-8 boneless loin chops
oil for browning chops
1 large onion, sliced thin or 2 medium onions
4-5 medium potatoes, peeled and sliced
4-5 carrots, peeled and sliced or 1 bag baby carrots
1 can cream of mushroom or cream of chicken soup
2 cups milk
seasoned salt and black pepper to taste
Sprinkle the chops with a little seasoned salt and black pepper and brown on each side in the oil in skillet on the stove top. Spray a 9"x13" baking dish with nonstick spray. Layer the onion slices in the bottom. Layer potato slices over the onions. Sprinkle with just a dash of seasoned salt and black pepper. Go lightly with the salt, because the soup will add most of the salt to the dish.
Sprinkle the sliced carrots over the potatoes.
Lay pork chops over the carrots. Mix soup with milk and pour evenly over all. Cover tightly with foil and place in a 375 degree oven for 1 hour.
Uncover and cook for another 15 to 20 minutes or until chops are just browned and the vegetables are tender.
Creamy Pork Chop Casserole!
I've never made it with the carrots. I found a similiar recipe that my Aunt used which was this recipe minus carrots. I'll have to try it with the carrots next time I make it.
ReplyDeleteForgot to list potatoes in ingredients--are they pre-cooked & how many? Thank you.
ReplyDeleteIngredients list says 4 to 5 med. potatoes, peeled & sliced.
DeleteYou left out the potatoes on the ingredient list..but that's oky doky .. lol .. I figured it out .. looks delicious!!
ReplyDeleteIn your list of ingrediants, you dont have potatoes listed?
ReplyDeleteThe potatoes have been added to the original post now...just an omission. 4-5 medium potatoes, peeled and sliced.
ReplyDeletelooks good to me..anybody knows you can add a tater to just about anything!
ReplyDeletejust one small can of cream of mushroom?
ReplyDeleteYes, just one regular size can of cream soup, mushroom or chicken work best. You could even us cream of celery though. I think it's the 15 oz. size. You add two cups of milk to it.
ReplyDeleteMade it with frozen southern style hash browns, and covered it with cheddar cheese for the final baking, since my husband had had it that way before, and only used carrots on half of out as he hates carrots. Easy recipe to customize!
ReplyDeleteI had to pin this one. Hubby said it sounds perfect. I'm trying it next week. Thanks for sharing!
ReplyDeleteAssembled casserole according to directions. Thought at the time that 2 C milk was a lot but put it in anyhow. Baked for an hour & just uncovered it. Meat & veggies are tender but the sauce is way too thin....very soupy. I sure hope it thickens down with another 15 minutes uncovered in the oven. Next time I think I'll cut the milk down to 1 C.
ReplyDelete2 cups milk is not too much unless you didn't use as many pork chops and potatoes as the recipe calls for. During the last 15 minutes, uncovered, the sauce reduces and then as it stands before serving it thickens up to just the perfect consistency. 1 cup of milk will not be enough if you cook it for the specified time.
ReplyDeleteCan this recipe be done in a crockpot?
ReplyDeleteIf you put it in the crockpot, what would the cooking time be?
ReplyDeleteBet it would be good with the addition of some curry.
ReplyDeleteI love pork chops and am always looking for different recipes to use. Definitely going to try this one. Looks, and sounds delish!!
ReplyDeleteSince the 'Cooking with Soup' Campbell's Soup cans are 10.5 oz. I always just rinse out the can with milk or water when I make anything. I helps get the remainder of the soup out of the bottom of the can. I use 1 1/2 cans of milk or water. This also sounds like an excellent idea for a crockpot recipe. I think that it might be ready in about 4-6 hrs. on high. Anyone have a more accurate idea??
ReplyDeleteI always made this in the crockpot. Layer as above with the meat on top. pour the soup over all. Don't thin the soup down with any milk as the crockpot makes it's own moisture. cook over night or 6 to 8 hrs on low. The gravy (sauce) is just a perfect consistancy. I always threw in a couple stalks of celery in with the sliced onions. This was one of my familys favorites.
ReplyDeleteThat is how I've made it for years.... Great comfort food to come home to.
DeleteBeen making this for many years....only without the carrots...will try adding for taste and color....main difference...I cook mine in a crockpot...starting about 8 am on high...reducing to low before we leave for Sunday School and morning worship service...it's usually finished when we get in...add a quick salad, rolls a desert and call it lunch!
ReplyDeleteI did this numerous times in the crockpot, when I lived in Alaska. How wonderful to come home on a winter evening, and dinner is ready!
ReplyDeleteAnd add crumbled bacon on top for the last 15 minutes. Lip smackin' good!
ReplyDeleteTried if for donner tonight it was very flavorful butdid find ot a fine line if don't over cook the chops and still undercooked the vegetables. Any way way have enough to re heat in the oven tomorrow
ReplyDeleteThanks
I will be making it tonight. Sounds great! Thinking of making one pan with the cream of mushroom soup and another pan with the cream of chicken soup!
ReplyDeleteSounds great...will be making it this evening!
ReplyDeleteDo you cook the pork chops completely on the stove before putting them in the oven??
ReplyDeleteThis is very good. Although in the past I have made something similar, omitting the carrots and making sure the onions are very thin. I add white wine to the soup and some tarragon,dried, and fresh mushrooms! You can use chicken also..
ReplyDeleteyep, I've made it like this too, (except no tarragon)…..and it was a family staple!!!! :-)
Deleteyep, i've done it like this as well, altho' I didn't use tarragon, but will next time. This was a family staple when our 3 daughters were growing up. It is an easy quick meal and I'd stick it in the oven, and had time to freshen up, etc….til my husband got home. He LOVED this meal.
DeleteI have made something very similar for years. It has the potatoes and onions layered and you place the browned porkchops on top, sprinkle with a little worchestershire sauce then add Cambell's Vegetable Beef Soup and enough water to cover the potatoes. It is my family's favorite one dish meal
ReplyDeleteThis sounds so good. I'm going to make this tonight minus the carrots as my husband doesn't like them.
ReplyDeleteThis is an older recipe that I love but I've tweaked it a little. I heat the mushroom soup up in a small saucepan and add a finely chopped small onion with a little parsley and garlic powder...no milk, just a can of water.
ReplyDeleteAfter it simmers for a few minutes I add a heaping half cup of sour cream, stir it well, then immediately spoon some of it into the bottom of the baking pan and add the rest of the ingredients as described above then top it off with the bulk of the soup mixture. The sour cream in the sauce gives it an amazing flavor.
I add cabbage and I use care of chicken and cream of mushroom and skip the milk I love this.great for church suppers
ReplyDeleteI followed the recipe and mine is really soupy. And more white than brown sauce.
ReplyDeleteI did this with bone-in, skin-on chicken thighs and skipped browning them, but otherwise followed the recipe. Since I couldn't find a 15 ounce can of soup, I used the normal 10 1/2 ounce size cream of mushroom... which made this really soupy even after baking an additional 25 minutes uncovered. Next time I'll do 1 1/2 cups milk instead, although I poured some of the sauce over toast for a snack later and it was tasty. There will definitely be a next time, because this was fantastic! I'm honestly not sure I want to make it with pork chops, the chicken was so good. But I will, of course.
ReplyDelete