I want to start this post by saying thank you to my awesome husband! If you’ve been around my blog much, you may have noticed that pretty much all my pictures include the same plate set. They’re a blue and brown pattern that match our kitchen. I love those plates, but now that I have this food blog, I found myself wishing for some variety in my photography. The plates are just as much a part of the picture as the food. So for Christmas, the hubs went to an antique shop and bought me some plates, saucers, and a bowl of varying styles and colors! I LOVE THEM! It’s such a thoughtful and appropriate gift! I have actually posted a couple of times now with pictures of my new plates, but I just wanted to give him a shout out for being so thoughtful.
Anyways, now on to the food. Honestly, this isn’t one of my fave meals. It was ok, but just nothing spectacular to me. One issue is that it was REALLY salty. I may have overdone it with the salt shaker, but the onion soup itself has a salty flavor to it too. So be careful with how much salt you put in it. What I did like about this dish is how easy it is to prepare and that it’s a Weight Watchers recipe.
WW Points: 7
Ingredients
- 2 large red potatoes, thinly sliced
- 4 center cut pork loin chops
- 1/2 pkt onion soup mix
- 1/2 t salt
- 1/4 t pepper
- 1/4 c water
- 3/4 can FF cream of mushroom soup
Directions
- Preheat oven to 350 degrees F.
- Layer potatoes, then chops in a sprayed baking dish; salt & pepper. Sprinkle soup mix on top of chops.
- Mix water & mushroom soup together; pour on top.
- Cover, bake 50 minutes. Uncover and bake for 10 minutes more.
Source: eMeals
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Reblogged this on teamjas's Blog.
Sounds good!
Good husband. I find myself stopping at flea markets and car boot sales to try and get more dishes and bowls. The Wife is very forgiving about some of the tat I have brought into the house.
Best,
Conor
bookmarked!!, I like your site!
I make a similar casserole for us but use Betty Crocker Scalloped Potatoes and pork chops. If you want it to be low fat just use non-fat half and half. Delicious!
Oh that sounds great! Thanks for the tip!
We had this for dinner tonight with some slight variations, based on what was available in our home. 1) I had already thawed pork steaks, so we swapped for that. 2) We had Yukon Gold potatoes, not redskins. 3) Based on your expressed concern about being too salty, I did not salt, but I did mix the onion soup mix into the mushroom soup. My family loved it and told me not to lose the recipe! This one Is a keeper!
Thanks for the feedback, Debi! Glad your family enjoyed it!
We so enjoyed this recipe. Tonight I’m going to try it as a side dish without the pork chops! I’ll let you know!
Interesting! Please let us know how it is as a side dish!
Well, we tried the potatoes as a side dish and they were really good. I used a whole can of mushroom soup and 3 moderately sized potatoes. There was plenty of gravy to spoon over our vegetables, as well. All in all, everyone agreed that this was a tasty enough dish to have again. I have saved the recipe! Hope y’all will try it yourselves!
Thanks for the review! Glad it worked well as a side dish. I think we might try it that way in the future, too!
I’m going to try a mix of sweet potato and regular…
Good idea, Mary! Let us know how it turns out.
Cook your chops first!!! In fact, next time I will gently boil my sliced potatoes while I’m cooking the chops. Even with thinly sliced potatoes I had to add 30 minutes to the called for cook time. Think with those 2 adjustments, this will be very tender in 50-60 minutes. Was very tasty once it was done when I had only precooked chops, then added time to get potatoes done!!! Looking forward to trying this with cooking potatoes first too
Can I double this recipe and should you brown your chops, too?
You can certainly double the recipe! And I think it would be delicious to brown the chops first. The only issue I think would be that you’d have the chops get done well before the potatoes in the oven. If you try it, let us know how it turns out!
Very good-fried the chops in olive oil first- then followed the rest but cooked at 350 for an hour in the oven. Perfect with green beans.
Pretty good! Substituted cream of jalapeno soup and milk instead of water, used Yukon Gold potatoes, and added sauteed onion and roasted red/yellow peppers. Sauce was a little thin; probably add a teaspoon or two of flour next time.
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