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

Pork Chop Potato Bake Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES:6 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 1-1/4 hours
MAKES: 6 servings


  • 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.


  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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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