Pork Chops Baked in Soup
Yield
6 servingsPrep
25 minCook
1 hrsReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
or veal |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
onions
finely chopped |
|
| 4 | cups |
potatoes
thinly sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 1 ¼ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
pork chops
or veal |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 3E+1 | ml |
butter
|
|
| 79 | ml |
onions
finely chopped |
|
| 946 | ml |
potatoes
thinly sliced |
|
| 1 | can |
cream of mushroom soup
|
|
| 296 | ml |
milk
|
|
Directions
Rub chops with salt and pepper.
Melt butter in skillet, add chops, brown lightly on both sides.
Remove chops and add onions, brown lightly.
Put sliced potatoes in buttered 2 quart baking dish .
Arrange chops over top.
Add soup and milk to onions in skillet.
Blend until smooth.
Pour over chops.
Cover.
Bake at 350℉ (180℃) F for 30 minutes.
Uncover, bake for 30 to 40 minutes, until potatoes are done.
