These oven baked pork chops, with gravy and easy short-cut scalloped potatoes, make a great Sunday family dinner.
Oven baking your meals makes cooking easier. The oven does most of the work, leaving you free for other meal prep functions. What I usually do when I am cooking a main and side dish simultaneously in the oven, is start cleaning up. Then, by the time the meal is done, I have cleaned the whole kitchen and all dirty preparation dishes are in the dishwasher ready to go right after dinner. Oddly enough, years ago, I never even thought of cleaning-up as you go cooking.
Hope you enjoy these recipes.
Table of Contents
OVEN BAKED PORK CHOPS
How to make OVEN BAKED PORK CHOPS ?
Servings: 4 serves
Calories: 500kcal
Ingredients
- 4 pork chops (loin cut, boneless are okay)
- 1 tbl canola oil
- 1 1/2 cans cream of mushroom soup, or golden cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup water
- 1 tsp Worcestershire sauce
- 2 tbls onion, finely chopped
- 1 tbl parsley
- 3 cups peeled and thinly sliced potatoes
- 3/4 cup shredded swiss cheese
Instructions
- Brown pork chops in oil in skillet over medium heat. Blend soup, sour cream, water, Worcestershire sauce, onions and parsley. Set aside
- Spray a 2 quart casserole dish with nonstick cooking spray. Layer potatoes, topping each layer with swiss cheese and a small amount of the sauce. Lay the pork chops over potatoes and top with most of the sauce. Cook at 375° for 1 1/4 hours. If using boneless pork chops, you may want to check for doneness after 1 hour. They tend to cook a little faster than bone-in chops.
- Place chops in a serving plate topped with some of the mushroom gravy. Serve potatoes rustic like in the cast iron skillet. Add a green salad and eat up.
Notes
TIP: This pork chop recipe can easily be made in your crock pot or slow cooker. Just layer the swiss cheese over potatoes during the last 30 minutes of cooking. Leave out the sour cream and the water. Cook on high for about 4 hours or low for about 8 hours, depending on the thickness of your chops. If you want the richness of the sour cream, you can add it to the crock pot during the last hour of cooking, stirring it in well. I won’t guarantee, however, that it won’t break down and curdle. I have had whole milk and sour cream do just fine in some crock pots and really come to a bad end in others. So, it’s up to you. This unique little recipe I got from a confirmed bachelor friend of mine. Heck, I didn’t even know he could cook. But this recipe is pretty tasty.
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