Baked Pork Chops and Gravy
This pork chops and gravy recipe is comfort food at it’s best!!! With tender potatoes and carrots added, this recipe is a one pan meal!
Servings: 6 servings
Calories: 596kcal
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Equipment
Ingredients
- 3 pounds pork chops
- 6 red potatoes
- 1 pound baby cut carrots
- 1 onion
- 2 cans cream of mushroom soup
- 1 teaspoon Kitchen Bouquet
- salt & pepper to taste
Instructions
- Preheat the oven to 375 degrees. Also spray or oil the inside of the roasting pan to make for easy clean up later!!Scrub the potatoes to thoroughly clean them. Slice them into ½” slices and place a layer of potatoes on the bottom of the roaster.Add the bag of carrots on top of the potatoes.
- Add about a tablespoon of oil to a large skillet. Heat the oil over medium-high heat. Carefully add a single layer of pork chops to the hot oil. Brown both sides of the pork chops for about 2 minutes on each side.
- Add pork chops on top of carrots and potatoes. Add sliced onion on top of all.
- To make the gravy add about a cup of water to the same skillet you just browned the pork chops in. Heat the water over medium heat, using a spatula to loosen any browned drippings from the pan. The drippings help make the gravy flavorful!Add the two cans of cream of mushroom soup to the water in the skillet. Stir it all together over medium heat until the soup mixture starts to boil. Stir in about a teaspoon of the Kitchen Bouquet to the soup mixture. Pour the soup mixture over the pork chops.
- Place the cover on the roasting pan. Put it in the oven on a middle rack, and le tit all bake together for about 45 minutes at 375 degrees.
Your Own Private Notes
Nutrition
Calories: 596kcal | Carbohydrates: 47g | Protein: 58g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 928mg | Potassium: 2149mg | Fiber: 6g | Sugar: 7g | Vitamin A: 10449IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 4mg
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