I adore pork chops but always seem to make them the same way. Since I started Weight Watchers I’ve tried to find new ways to make them — and I think I’ve succeeded. This one is definitely a favorite. Cream of Mushroom soup makes anything taste better. I did go a little crazy on seasoning with pepper but since they used to call me “Little Pepper Belly” (my dad was Pepper Belly) when I was a kid, it seems fitting that I’d be a little heavy with the hot stuff.
Pork Chop Dinner (Recipe adapted from Weight Watchers Message Board)
4 bone-in pork chops
2 Russet potatoes, cleaned and sliced
4 carrot, sliced
3 Tbsp 2% milk
1 can condensed cream of mushroom soup
salt and pepper to taste
Preheat oven to 350 degrees.
Brown pork chops. Place thinly sliced potatoes in greased baking dish. Add sliced carrots. Season with salt and pepper. Place pork chops over potatoes and carrots. Combine soup and milk, pour over chops. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer.
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