|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||20%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 0g||2%|
|Total Sugars 4g|
|Vitamin C 2mg||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This easy pork chop bake is a snap to prepare, and you probably have all of the ingredients in your pantry, making these creamy, savory chops a perfect hearty dinner for a busy weeknight. The extra sauce is delicious over mashed potatoes.
Use your trusty iron skillet to make this easy dish or transfer the seared pork chops to a baking dish to bake. The recipe is easily scaled up for a larger family.
4 pork chops, 1/2- to 3/4-inch thick
2 tablespoons vegetable oil
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (10 3/4-ounce) can cream of chicken soup
1 medium onion, sliced
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
Preheat the oven to 350 F.
Heat the oil in a skillet or sauté pan over medium-high heat; add the pork chops and sear, turning to brown both sides.
Season the chops with salt and pepper and drain off any excess fat.
Transfer the seared pork chops to a baking dish if the skillet is not oven safe.
In a bowl, combine the cream of chicken soup, sliced onion, ketchup, and Worcestershire sauce. Stir to blend thoroughly and then pour the sauce over the pork chops.
Cover the skillet or baking dish tightly with foil and bake in the preheated oven for 45 to 60 minutes, or until chops are tender.
Serve these pork chops with potatoes and steamed broccoli, spinach, or green beans.