Pork Chop Potato Bake Recipe
Pork Chop Potato Bake Recipe photo by Taste of Home

Pork Chop Potato Bake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 6 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Pork Chop Potato Bake in Country Pork 1996, p67

Nutritional Facts

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.

This recipe pairs well with a light red wine.

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