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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A friend brought this hearty meat-and-potatoes dish to our home when I returned from the hospital with our youngest child. Since then, we have enjoyed it many times. It's a snap to throw together on a busy day, then pop in the oven to bake. The tender chops, potato wedges and golden gravy are simple and satisfying. -Rosie Glenn, Los Alamos, New Mexico Ingredients:
6 bone-in pork loin chops (3/4 inch thick and 8 ounces each) |
1 tablespoon canola oil |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
3 tablespoons ketchup |
2 tablespoons worcestershire sauce |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 medium potatoes, cut into 1/2-inch wedges |
1 medium onion, sliced into rings |
Directions:
1. In a large skillet, brown pork chops in oil. Transfer to a greased 13-in. x 9-in. baking dish. In a large bowl, combine the soup, ketchup, Worcestershire sauce, salt and pepper. Add potatoes and onion; toss to coat. Pour over the chops.
2. Cover and bake at 350° for 55-60 minutes or until a meat thermometer reads 160° and potatoes are tender. Yield: 6 servings.
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