Creamy Pork Chops and Potatoes

I like to buy full boneless pork loins at Sam's Club and then cut them into chops or leave the size we need for a roast.  The price is usually cheapest that way and I'm all about cutting our food budget.  I keep everything in this recipe on hand (aside from the French's Fried Onions) so it is something I could throw together  spur of the moment.
Creamy Pork Chops and Potatoes





Creamy Pork Chops and Potatoes

  1. 6-8 pork loin chops (boneless or bone-in)
  2. 6 russet potatoes, peeled and sliced
  3. 2 10 oz. cans condensed cream of mushroom soup
  4. 1 12 oz. can evaporated milk
  5. 3/4 C. water
  6. 3 T. 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)
  7. 1/4 tsp. pepper
  8. 1/4 tsp. salt
French's fried onions, optional

  • Grease a 9x13 baking dish.  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 at 325 for 2- 2 1/2 hours.  
  • (If your oven cooks low, 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.)