Pork Chop & Potato Bake

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 560.5
  • Total Fat: 13.7 g
  • Cholesterol: 101.3 mg
  • Sodium: 546.9 mg
  • Total Carbs: 68.8 g
  • Dietary Fiber: 9.8 g
  • Protein: 39.4 g

View full nutritional breakdown of Pork Chop & Potato Bake calories by ingredient


Recipe makes 3-5 servings, I show results of 1 serving. Recipe makes 3-5 servings, I show results of 1 serving.
Number of Servings: 1


    figured for 1 serving.
    4 oz Pork, fresh, loin, sirloin (chops), bone-in, separable lean only, cooked, broiled
    0.5 cup Campbell's Healthy Request Cream of Celery Soup
    1 slice, large (1/4" thick) Onions, raw
    2 small (1-3/4" to 2-1/2" dia.) Potato, raw

    ACTUAL Recipe:
    3-4 pork chops, browned in skillet on top of stove
    4-6 potatoes thinly sliced, depending on size & how many you are feeding
    1 can of Cream of Mushroom OR Cream of Celery Soup
    1/4 cup milk
    2 garlic cloves
    onion slices for on top
    original recipe calls for a packet of Onion Soup Mix, but b/c of the sodium contents of those packets, I used my OWN seasonings:
    onion powder
    red pepper flakes


I did cook my chops in a little olive oil to keep them from sticking to pan, but I patted the excess fat off RIGHT out of the skillet.


Brown chops in skillet on top of stove adding garlic cloves (or you can wait & top the cooked chops when you put them in the baking dish, b4 the soup mixture). While those are cooking, mix the soup, milk, & seasonings together.
Slice (peeled or unpeeled, you get more fiber if you don't peel) potatoes & layer in bottom of sprayed baking dish. Place pork chops on top (as many as you need for the amount of servings you need), add onion slices, add pepper over entire dish, then pour soup mixture over top of chops & potatoes.
Bake at 350 for 1 hour or until potatoes are tender.

Serving Size: 3-5