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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.
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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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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