Oven Baked Pork Chop Recipe with Sour Cream and Potatoes

This oven baked pork chop recipe is from Gooseberry Patch’s Garfield… Recipes with Cattitude!  I love having meals that I can prepare ahead of time and then just put them in the oven when it’s time to eat.  When the weather is nice, I like to go outside for a walk or enjoy a local attraction.  The summers are so short in Vermont that I like to take advantage of as much nice weather as I can.  The weather showed that Sunday was going to be fairly nice this weekend so I knew I was going to be out in the garden and enjoying a long walk. I didn’t want to have to be rushed at the last minute making dinner so I decided to try this new oven baked pork chop recipe.  Of course, knowing how Garfield likes to eat, I made a few tweaks to the recipe to lower the fat content.  I started with lean porkchops.  Instead of frying them in oil, I fried them in a non-stick pan which eliminated the need for oil. I used Campbell’s Healthy Request Cream of Mushroom Soup  which is lower in saturated fat and cholesterol. I used low fat milk and instead of sour cream, I used plain, non fat Greek yogurt.  The result was amazing.

Oven Baked Pork Chop Recipe with Sour Cream and Potatoes

Oven Baked Pork Chop Recipe with Sour Cream and Potatoes

Sour Cream Pork Chop Bake
Save RecipeSave Recipe


  • 1 T oil
  • 4 to 6 thick pork chops
  • salt and pepper to taste
  • 10-3/4 oz can cream of mushroom soup with roasted garlic
  • 1/4 cup milk
  • 1 cup sour cream
  • 3 stalks celery, chopped
  • 1/8 t paprika
  • 4 c redskin potatoes, sliced
  • Garnish: dried parsley


  1. Heat oil in large skillet; add pork chops and brown on both sides. Season chops with salt and pepper; remove from skillet and set aside. In a bowl, mix together soup, milk, sour cream, celery and paprika.
  2. Arrange potatoes in a lightly greased 13"x9" baking pan. Spoon soup mixture over potatoes. Arrange chops over soup, pressing down to partially cover chops. Sprinkle with parsley. Cover and bake at 375 degrees for 1 1/4 hours or until chops are very tender. Makes 4 to 6 servings.
Recipe Type: Entree

Oven baked pork chop recipe



Enhanced by Zemanta

More from Confessions of an Overworked Mom


  1. I love pork, but have trouble finding new unique recipes for it. This one looks really good!
  2. Looks good. My pork chops always come out dry...this might be a good solution!
  3. That looks so good and like it would really fill a belly to a happy state! Yum, Ellen!
  4. That looks absolutely fantastic and easy!
  5. I love the combination of mushroom soup and pork... awesome!
  6. David T. says:
    Sorry, I am not a fan of condensed soups.  i think using them as an ingredient is lazy.  Give this a try:  1 large onion sliced 1 14.5 oz. can diced Tomatoes.  4 to 6 bnls pork chops.  1 (bls. oregabo.  Salt & peppet to taste.   Arrange onions on the bottom of a roasting pan  Pour diced tomatoes on top, now is the time to season.  Arrange chops on top on tomatoes; season chops with salt & pepper and oregano.  bake in a 350 oven about an hour, or until chops are cooked.  Seerve over a bed of fouffy rice!
    • Ellen Christian says:
      Well thanks for sharing. I think we are all lazy at least occasionally. I normally make my own cream of mushroom soup: https://confessionsofanover-workedmom.com/2013/06/homemade-cream-of-mushroom-soup.html
  7. This looks so good and very easy. I love one dish meals that you just toss in oven.
  8. Rachel Brumbaugh says:
    This was delicious! The pan emptied fast with my guys. Thanks for sharing.

Speak Your Mind