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A friend brought this hearty meat-and-potatoes dish to our home when I returned from the hospital with our youngest child. Since then, we have enjoyed it many times. It's a snap to throw together on a busy day, then pop in the oven to bake. The tender chops, potato wedges and golden gravy are simple and satisfying. -Rosie Glenn, Los Alamos, New Mexico
This recipe is:
Contest Winning
Originally published as Great Pork Chop Bake in Quick Cooking March/April 1999, p29
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 08, 2012 by grannygourmet
I made a few changes to the recipe and we enjoyed the results. I caramelized the onions in the oil; removed them and then browned the pork chops. I put the chops in the baking dish and added the gravy ingredients to the drippings. I also added a can of cream of mushroom to make sure there was enough gravy. Added the onions and other ingredients to the gravy and proceeded as per the recipe.
Reviewed on Nov. 15, 2011 by jmkasprak
The gravy looked so good, but the combination of flavors was just weird. Neither my husband nor I liked it. I cut the potatoes smaller than called for, and I still had to bake it a half hour longer.
Reviewed on Sep. 20, 2011 by bjsilve0
Tasty, down home type cooking. Sauce enough for 4 chops but not 6.
Reviewed on Sep. 10, 2011 by Coolchikaboom
Delicious and so easy to make! My family doesn't like onion pieces so I substituted 1/2 tsp onion powder.
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