Creamy Pork Chop Dinner Recipe

Creamy Pork Chop Dinner Recipe Creamy Pork Chop Dinner Recipe photo by Taste of Home Rating 4

Hearty and comforting, this meat-and-potatoes meal is rich with homemade goodness…and it’s easy to prepare. “Sometimes I use chicken thighs instead of pork chops,” notes Joyce Valentine of Sanford, Colorado.

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Creamy Pork Chop Dinner Recipe
  • Prep: 10 min. Bake: 1 hour
  • Yield: 2 Servings
10 60 70

Ingredients

  • 2 medium potatoes, peeled and cut into 1/4-inch slices
  • 2 medium carrots, sliced
  • 2 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1 tablespoon onion soup mix
  • 1-1/2 teaspoons cornstarch
  • 1 can (10-3/4 ounces) ready-to-serve creamy chicken soup

Directions

  • Place the potatoes and carrots in a 1-qt. baking dish coated with cooking spray. In a large skillet coated with cooking spray, brown pork chops on both sides. Place over vegetables.
  • In a small bowl, combine the soup mix, cornstarch and soup until blended. Pour over pork chops. Cover and bake at 350° for 1 hour or until meat and potatoes are tender. Yield: 2 servings.

Nutritional Analysis: 1 serving equals 360 calories, 11 g fat (3 g saturated fat), 57 mg cholesterol, 807 mg sodium, 40 g carbohydrate, 6 g fiber, 27 g protein.

Originally published as Creamy Pork Chop Dinner in Cooking for 2 Spring 2006, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creamy Pork Chop Dinner

Creamy Pork Chop Dinner Recipe

Creamy Pork Chop Dinner

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(1-5) of 5 reviews

Reviewed on Sep. 03, 2012 by SDPasley

I used cream of mushroom soup & onions because I'm not really a fan of cooked carrots or cream of chicken. It was really good. Will make again. I like how easy it was to switch out the things I didn't want in it.

Reviewed on Mar. 07, 2012 by kgburgess

This was pretty good and simple to make. My family liked the flavor, but the potatoes and carrots weren't cooked well enough by the time an hour was up. I think next time I make this, I'll either microwave or steam the sliced veggies before I put them in this dish to give them a head start at getting cooked through.

Reviewed on Dec. 18, 2011 by jmom30

The sauce was really good and mixed well with the potatoes. I would definitely make this again!

Reviewed on Nov. 19, 2010 by Oregonian1944

This was so good! I made a couple of changes. For the gravy, I used cream of mushroom soup, and used a small amount of chicken broth to get all the drippings from the skillet and added it to the soup. I didn't use onion soup mix or cornstarch. I also added a small amount of Kitchen Bouquet to the gravy to give it a little more color. This recipe is definitely a keeper!

Reviewed on Feb. 16, 2009 by kris10lee

I made this for supper last night and it was well received. My husband and I had considered going out for supper earlier in the afternoon and his comment was, "why would you want to go out to eat when we can eat a meal like this?". I think that says a lot!

 
 

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