Recipe: Pork Chops Baked With Cream of Mushroom Soup

A Family Favorite

Many people make this recipe in one way or another and I thought that I would share my way of making one of my favorite comfort foods with all of you.

I used to fry the pork chops first but later found that I liked this recipe much better by just baking them with all the ingredients on top of the chops.

In the above picture, I have used five pork chops. You can use any kind of pork chops you like. Shoulder chops work very well with this recipe.

Cook Time

Ingredients

• 5 Pork chops
• 3 Stalks of celery chopped
• 2 Medium onions sliced
• 4 Large potatoes unpeeled and sliced
• 2 Cans of Campbell’s mushroom soup (You can use any brand you like)

Instructions

1. Line a roasting pan with foil (easier to clean afterward)
2. Place your pork chops in the bottom of the pan
3. Add your celery, onion slices, and sliced potatoes
4. Mix 2 cans of mushroom soup with ¾ of a can of milk and ¼ can of water mix really well
5. Pour over your chop mixture
6. Cover with tin foil
7. Place in a 325-degree F oven for about 1½ hours
8. Take out of the oven and remove foil. Place back in the oven for about 15 minutes

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Questions & Answers

Question: When do I put salt and pepper on these pork chops?

Answer: You can use salt and pepper before the chops go into the oven if you wish. I usually let everyone salt and pepper the meal when it is served.

Question: Can 1 cup of regular milk be used instead of canned milk when making cream of mushroom soup?

Answer: Yes.

Question: Should I cut up the pork, or pound it to make pork chops?

Answer: You can cut it up or pound it if you like but I leave the chops as they are.

© 2010 Susan Zutautas