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This oven baked pork chop recipe is from Gooseberry Patch’s Garfield… Recipes with Cattitude! I’m sharing this baked sour cream pork chops recipe with permission. 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.
Oven Baked Pork Chop Recipe with Sour Cream and Potatoes
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. If you’ve been searching for a baked sour cream pork chops recipe, you won’t believe how simple this one is.
Of course, knowing how Garfield likes to eat, I made a few tweaks to the recipe in the cookbook to lower the fat content. I started with lean pork chops. 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 nonfat Greek yogurt. The result was amazing. You can get the cookbook on Amazon for all of Garfield’s favorite recipes.
I know the photos aren’t that great, but trust me this was a huge hit at our house. It’s a great meal to put together when you want dinner on the table fast that still tastes great. You can also vary the type of cream soup or make your own instead of buying canned soup. You can even use boneless pork chops in the oven if you prefer. This is one of my favorite easy boneless pork chops recipes.
Pork chops with sour cream and mushroom sauce
So, I am a huge fan of mushrooms and add them to many of my recipes. I started this recipe using cream of mushroom soup which of course has mushrooms. But, if you are a fan of mushrooms, you can easily add another half cup of chopped mushrooms to the sauce when you’re making it. If the kids look at mushrooms and refuse to eat them, you could use cream of celery or cream of potato soup instead. The taste will be a little bit different but it will still be amazing.
What to serve with pork chops and cream gravy
Of course, if you have any type of sauce or cream gravy, it’s a good idea to have something to serve it over. This oven baked pork chop recipe uses a layer of potatoes on the bottom which is perfect for spooning the cream gravy over. But, if you’d prefer, you can leave the potatoes off ass the bottom layer and instead make mashed potatoes as a side dish. Because it was summer, I served homemade coleslaw as a side dish. It’s one of our favorites. But, you can really use any type of vegetable including this Blue Lakes Green Beans recipe.
Now, I love the taste of apples with pork. And, I often serve applesauce as a side dish for exactly that reason. But, you could also add chopped apples if you like the idea of pork chops with apples and sour cream. I would probably use a cream soup that was a bit more generic like cream of celery rather than something that had added mushrooms or garlic. Just chop the apples finely and add them before you bake it. This oven-baked pork chop recipe can be customized in many different ways.
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- 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
- 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.
- 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.
You can use another type of cream soup if you like.
Amount Per Serving: Calories: 873 Total Fat: 46g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 23g Cholesterol: 233mg Sodium: 860mg Carbohydrates: 46g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 68g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.