Cream of potato soup is the secret ingredient in this recipe. You may scoff at this ingredient, but it adds a wonderful rich and meaty flavor and delicious creamy texture to the dish. You could substitute cream of mushroom soup or even a 10-ounce container of Alfredo sauce for the potato soup if you'd like.
Center cut pork chops are also called New York pork chops or "America's Cut"; they are boneless and meaty. The chops should be about 1-1/4" thick. Browning them before baking will increase flavor and make the chops look especially appetizing. You could use boneless loin chops or any other cut of chop that you prefer.
You could substitute other vegetables for those called for in this recipe. Just make sure they are fairly sturdy; asparagus, for instance, wouldn't be a good choice because it cooks quickly. You could use lima beans, sliced carrots, or broccoli florets.
- 4 center cut pork chops
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup chicken stock
- 2 cups julienned carrot slices
- 1 (8 -ounce) package whole mushrooms
- 8 small red potatoes, cut into chunks
- 1 (10 -ounce) can cream of potato soup
- 1/2 cup sour cream
- 1/4 teaspoon dried marjoram leaves
1. Preheat oven to 350 degrees F.
2. Sprinkle pork chops with salt and pepper.
3. Heat oil in heavy skillet over medium heat and brown pork chops on both sides, about 5 minutes total.
4. Remove pork from pan and place in a 13" x 9" baking dish.
5. Add chicken stock to the pan and bring to a boil, stirring to remove pan drippings. Remove pan from heat.
6. Arrange vegetables around meat in the pan.
7. Add soup and sour cream to the pan with the chicken broth and pan drippings and blend well.
8. Pour over pork and vegetables in pan.
9. Cover with foil and bake for 30 minutes, then uncover pan and bake 20-25 minutes longer until pork is cooked and vegetables are tender. Serve with the sauce in the pan.