1 - 10 of 52 for baked pork chops potatoes in cream of mushroom soup

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Place pork chops in oblong baking dish, season. Spoon undiluted soup over top of the pork. Sprinkle ... Sprinkle more cheese. Bake at 350 degrees ... an additional 15 minutes.

Slice potatoes. Arrange in bottom of pan. Place onion ... Spread 2/3 of soup on top of onions. Place pork chops on top of ... soup on top. Bake at 350 degrees for 1 hour.

Layer potatoes in baking dish, add onion, cream of celery soup mixed with water. Brown pork chops lightly in frying ... soup. Spread evenly. Bake 1 1/2 hours at 325 degrees. Serves 4.

Brown pork chops in lightly greased skillet. ... seasoned salt. Combine soup, milk, sour cream, pepper, seasoned salt; stir in potatoes, 1/2 cup ... chops on top of potato mixture. Bake, uncovered, at ... for additional 5 minutes.

Peel and slice potatoes. Cook until ... aside. Lightly brown pork chops on both sides. Line the bottom of casserole dish with ... top. Spoon "thick" soup on top. Cover ... degrees for 1 hour.

Brown chops on both sides. ... pan. Mix above ingredients in pan. Cover with the pork chops. Cover pan with foil and bake at 350 degrees for 1 1/4 hours.

Season chops with salt and pepper. Melt butter in skillet; add onions ... sides. Put sliced potatoes in buttered 2 ... over potatoes. Add soup and milk to ... over chops. Cover. Bake in 350 degree ... done. Makes 6 servings.

Brown pork chops in skillet. Layer potatoes, onions and ... Cover with mixture of soup, Worcestershire sauce and milk. Bake, covered, at ... uncovered, 5 minutes longer.

Rub chops with salt and pepper. Melt butter in skillet. Add onions ... sides. Put sliced potatoes in buttered 2 ... over potatoes. Add soup and milk to ... Cover with foil. Bake in 350 degree ... are done. Serves 6.

Preheat oven to 350 degrees. Brown pork chops; drain. Grease ... dish. Arrange raw potatoes in bottom. Place pork chops on top of potatoes. Boil 1 ... to can of cream of mushroom soup. Pour this ... and pork chops. Bake 1 hour. Serve with a vegetable.

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