Smothered Oven Baked Pork Chops with potatoes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F.

Chop enough whole white mushrooms in a food processor to cover the blades, about one container.

Add a 26 oz can of cream of mushroom soup to the chopped mushrooms in the food processor.

Add about 3/4 cup of half and half to the mixture and blend until combined.

Peel and slice the baking potatoes into slices about a quarter inch thick.

Dice the onion using a food processor or by hand.

In a large skillet, melt 2 tablespoons of garlic butter over high heat.

Add the chopped onion to the skillet and sauté until translucent and slightly caramelized, about 3-5 minutes.

Season the onions with about half a teaspoon each of salt, pepper, and Cavender's Greek seasoning while sautéing.

Brown the pork chops in the skillet for 2-3 minutes on each side, then set aside once browned.

Spray a baking dish with olive oil or butter flavor spray to prevent sticking.

Layer the sliced potatoes in the bottom of the baking dish.

Place the browned pork chops on top of the potatoes.

Pour the mushroom sauce over the pork chops and potatoes, ensuring everything is covered.

Let the dish sit for 10-15 minutes to allow the sauce to settle into the potatoes.

Sprinkle a light cover of cheese on top if desired.

Bake in the preheated oven for about 1.5 hours, checking for doneness with a fork.

If needed, add a little cream or milk to prevent drying out during baking.

After baking, let the dish rest for at least 20 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens