This is a very old recipe that has been circulating in families for generations now, so you know it is popular and has stood the test of time. Its enduring popularity stems not only from its country-cooking, comfort food taste, but also from its simple, quick and easy preparation.
It is also quite versatile. You can add other types of veggies, such as sliced mushrooms, green beans or bell peppers. You can change out the flavor of soup that you use – each one will add a unique dimension to this dish. You can add other herbs and spices. You could add breadcrumbs to the top instead of the fried onions.
6-8 pork loin chops (boneless or bone-in)
6 russet potatoes, peeled and sliced
2 10 oz. cans condensed cream of mushroom soup
1 12 oz. can evaporated milk
3/4 cup water
3 Tbsp. onion soup base (1 package of Lipton onion soup is a little over 2 T. so just use that if you’d rather not have a package open. I buy mine in bulk so it’s easier for measuring)
1/4 tsp. pepper
1/4 tsp. salt
French’s fried onions, optional
Preheat oven to 325 degrees F. Grease a 9×13 baking dish. Be sure to trim as much fat as you can from the pork. Place sliced potatoes in the bottom and set the pork chops evenly spaced on top of them.
Mix together the soup, milk, water, onion soup, and salt and pepper. Pour over the pork chops and potatoes. Sprinkle a few handfuls of the French’s Fried Onions over the top. Cover with foil and bake for 2- 2 1/2 hours. Remove foil the last 1/2 hour to allow browning.
If your oven temperature runs on the low side, increase your temperature by 25 degrees. You can purchase an oven thermometer at most stores to check to see if your oven heat is measuring correctly. If your oven temperature does measure on the low side, you MAY need to reduce the water to 1/2 cup or pull the foil earlier, to ensure your finished dish isn’t too soupy.
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Quick Tip: Put the fried onions on top after you remove the foil so they don’t get soggy. You could also sprinkle some shredded cheese on the top, before you add the onions, as shown in the picture.
Recipe courtesy of Joy McKinnon at joy-inthekitchen.com, photo courtesy of Tammy Lynn at allrecipes.com