This does have 1 can of soup in it, so if you are one of those people who thinks a canned soup will make you keel over right there at the dinner table, you might want to skip this one. I am being facetious, sort of, but seriously, if you are on a sodium restricted diet, use the lower sodium soup or substitute low sodium chicken broth blended with about a tablespoon of cornstarch.
Otherwise, here is what you need for this recipe:
6-8 boneless loin chops
oil for browning chops
1 large onion, sliced thin or 2 medium onions
4-5 medium potatoes, peeled and sliced
4-5 carrots, peeled and sliced or 1 bag baby carrots
1 can cream of mushroom or cream of chicken soup
2 cups milk
seasoned salt and black pepper to taste
Lay pork chops over the carrots. Mix soup with milk and pour evenly over all. Cover tightly with foil and place in a 375 degree oven for 1 hour.
Uncover and cook for another 15 to 20 minutes or until chops are just browned and the vegetables are tender.
Creamy Pork Chop Casserole!