A friend brought this hearty meat-and-potatoes bake to our home when I returned from the hospital with our youngest child. Since then, we have enjoyed the recipe many times. It's a snap to throw together on a busy day, then pop into the oven to bake. The tender chops, potato wedges and golden gravy are simple and satisfying.
Ingredients
- 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
- 6 bone-in pork loin chops (3/4 inch thick and 8 ounces each)
- 1 tablespoon canola oil
Directions
- In a large bowl, combine the soup, ketchup, Worcestershire sauce, salt and pepper. Add potatoes and onion; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 40 minutes.
- Meanwhile, in a large skillet, brown pork chops in oil. Place chops on top of potatoes and onions. Bake, covered, until a thermometer reads 145° and potatoes are tender, 10-15 minutes longer.