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Baked Pork Chops with Potatoes and Cream of Mushroom Soup

As a kid, every Sunday we’d look forward to baked pork chops with potatoes and cream of mushroom soup. My mom would serve it on our best china, and we’d all gather around the table for a special dinner. The pork chops were always cooked to perfection, the potatoes were soft and tender, and the creamy mushroom soup was the perfect complement to it all.

Now that I’m a parent myself, I love making this dish for my family. It’s a classic comfort food that everyone always enjoys. And it’s so easy to make! Just a few simple ingredients and you’ve got a delicious meal that the whole family will love.

Let’s Talk About Pork Chops

Pork chops are a great source of protein, vitamins, and minerals. They’re also a relatively inexpensive cut of meat, which makes them a great value. When choosing pork chops for this recipe, look for chops that are about 1 inch thick and have a good amount of fat marbling. The fat will help keep the chops moist and juicy during baking.

There are many different ways to cook pork chops, but baking is one of the easiest and most foolproof methods. By baking the pork chops in the oven, you can ensure that they’re cooked evenly and thoroughly without having to worry about overcooking them.

Step-by-Step Recipe

Here’s a step-by-step guide on how to make baked pork chops with potatoes and cream of mushroom soup:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large skillet, brown the pork chops over medium heat. This will help to seal in the juices and give the chops a nice flavor.
3. In a large baking dish, combine the potatoes, onions, and celery. Season with salt and pepper.
4. Pour the cream of mushroom soup over the potatoes and vegetables.
5. Place the pork chops on top of the potatoes and vegetables.
6. Bake for 45-60 minutes, or until the pork chops are cooked through and the potatoes are tender.
7. Serve hot and enjoy!

Tips and Expert Advice

Here are a few tips and expert advice to help you make the best baked pork chops with potatoes and cream of mushroom soup:

• If you don’t have cream of mushroom soup, you can substitute another type of cream soup, such as cream of celery or cream of chicken.
• You can add other vegetables to the dish, such as carrots, green beans, or corn.
• To make the dish more flavorful, you can add a tablespoon of Dijon mustard to the cream of mushroom soup.
• If you want a crispy crust on the pork chops, you can broil them for a few minutes before serving.
• Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or a green salad.

Frequently Asked Questions

Here are some frequently asked questions about baked pork chops with potatoes and cream of mushroom soup:

• What kind of potatoes should I use? You can use any type of potatoes you like, such as russet potatoes, Yukon Gold potatoes, or red potatoes.
• How long do I cook the pork chops? The cooking time will vary depending on the thickness of the pork chops. For 1-inch thick pork chops, cook for 45-60 minutes, or until the internal temperature reaches 145 degrees Fahrenheit.
• Can I make this dish ahead of time? Yes, you can make this dish ahead of time and reheat it when you’re ready to serve. To do this, assemble the dish as directed and bake for 30 minutes. Remove from the oven and let cool completely. Cover and refrigerate for up to 3 days. When ready to serve, reheat in a 350 degree Fahrenheit oven for 20-25 minutes, or until heated through.

Conclusion

Baked pork chops with potatoes and cream of mushroom soup is a classic comfort food that’s easy to make and loved by everyone. So next time you’re looking for a delicious and satisfying meal, give this recipe a try. You won’t be disappointed!

Would you like to try this recipe? Let us know in the comments below!

Image: eatwhatweeat.com

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