Pork Chop Potato Bake Recipe

Pork Chop Potato Bake Recipe photo by Taste of Home

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Folks who sample my cooking tease me and say I should open a restaurant. But I'm more than happy just cooking comforting meals like this for family and friends.

This recipe is:

Diabetic Friendly

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Pork Chop Potato Bake Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 6 Servings

15 75 90

Ingredients

6 pork chops (5 ounces each), trimmed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (4 ounces) slice mushrooms, drained
1/4 cup chicken broth
1/2 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dried thyme
1 can (16 ounces) whole potatoes, drained
1 package (10 ounces) frozen peas, thawed
1 tablespoon diced pimientos

Directions

In a large skillet coated with cooking spray, brown chops on each side. Place chops in an ungreased 13-in. x 9-in. baking pan. Combine the next six ingredients; mix well. Pour over pork. Cover and bake at 350° for 1 hour. Add potatoes, peas and pimientos. Cover and bake 15 minutes longer or until pork is tender and vegetables are heated through. Yield: 6 servings.

Diabetic Exchanges: One serving (prepared with low-fat soup and low-sodium broth) equals 2-1/2 lean meat, 1 starch, 1 vegetable; also, 232 calories, 787 mg sodium, 63 mg cholesterol, 18 gm carbohydrate, 25 gm protein, 6 gm fat.

Originally published as Pork Chop Potato Bake in Country Pork , p67