Creamy Baked Pork Chops with Potatoes and Peas
A comforting one-dish dinner featuring bone-in pork chops nestled over tender potato wedges and sweet peas in a rich mushroom cream sauce. The pork chops brown beautifully before baking, while the potatoes absorb the savory flavors as everything cooks together. Perfect for busy weeknight dinners when you want something hearty and satisfying with minimal cleanup. The creamy sauce made from condensed mushroom soup and milk creates a restaurant-quality dish that's surprisingly simple to prepare.
Ingredients
- 4 bone-in pork loin chops, trimmed of fatboneless pork chops1:1protein
reduce cooking time by 5-10 minutes
- ½ teaspoon seasoned salt
- 1 10 3/4-oz. can condensed cream of mushroom soupcream of chicken soup1:1flavor
slightly different taste profile
- 1 ¼ cups milk
- 1 tablespoon Worcestershire sauce
- 1 1 lb. 4-oz. pkg. refrigerated new potato wedges, with skins
- 1 cup frozen sweet peasfrozen corn or green beans1:1vegetable
different texture and flavor
Instructions
- 1
Heat oven to 350°F and sprinkle pork chops with seasoned salt
- 2
Spray large nonstick skillet with cooking spray and heat over medium-high heat until hot
- 3
Add pork chops and brown well on both sides
- 4
Combine soup, milk and Worcestershire sauce in 13x9-inch glass baking dish and mix until smooth
- 5
Add potatoes and peas to sauce mixture and stir until coated
- 6
Place browned pork chops over potato mixture and cover with foil
- 7
Bake for 30 minutes covered
- 8
Uncover and bake an additional 20 to 25 minutes until potatoes and pork chops are tender
Tips
Make sure pork chops are well-browned before baking to develop deeper flavor and color in the finished dish.
Cover tightly with foil during first part of baking to keep moisture in, then uncover to allow top to brown slightly.
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can assemble casserole up to 4 hours ahead and refrigerate before baking
Serve hot directly from baking dish with crusty bread or simple salad
Common Mistakes
Don't skip browning pork chops to avoid bland flavor and poor appearance
Cover tightly during first baking period to prevent drying out
Substitutions
reduce cooking time by 5-10 minutes
different texture and flavor
FAQ
Can I use fresh potatoes instead of refrigerated wedges?
Yes, cut 2 pounds small red potatoes into wedges and parboil for 8-10 minutes before adding to the casserole to ensure they cook through.
What if I don't have Worcestershire sauce?
You can substitute with 1 tablespoon soy sauce mixed with 1/2 teaspoon lemon juice, though the flavor will be slightly different.
How long will leftovers keep in the refrigerator?
Properly stored leftovers will keep for 3-4 days in the refrigerator and can be reheated in the oven or microwave until heated through.