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
- 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
- ¼ cup milk
- 1 cup sour cream
- 3 stalks celery, chopped
- ⅛ 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 1¼ hours or until chops are very tender. Makes 4 to 6 servings.