This easy one pot Creamy Baked Pork Chops with Potatoes recipe is baked in the oven for 1 hour and is made with Campbell’s soup cheddar cheese, whole milk and pre-sautéed pork chops.

Looking for an easy weeknight meal that the whole family will love? You probably just found it!

This one pot dinner is creamy cheesy and satisfying! And here is a little tip for the parents out there with picky eaters. Add some KETCHUP on the side for dipping and watch your toddler eat everything on the plate! I don’t know why but it just works 😉

Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy.

WHAT MAKES THIS MEMORABLE

The pork chops and potatoes become so soft and creamy which makes for a memorable dinner every time🙂

What is Campbell’s Soup Cheddar Cheese

It a condensed soup that works really well when baked with potatoes and pork chops! You only need one of these cans for this recipe along with whole milk to coat the potatoes and pork chops to bake.

Baked Pork Chops with Potatoes is a delicious and easy dish that can elevate any weeknight dinner or special occasion meal even.

HOW TO MAKE CREAMY BAKED PORK CHOPS WITH POTATOES

• Start by sautéing the pork chops in a skillet with butter till browned on both sides
• Once browned, remove and set aside
• Peel and slice your potatoes, onions
• Place 2 tbsp of melted butter into the bottom of your baking dish
• Then layer with the sliced potatoes and onions
• In a small bowl mix the cheddar cheese soup, milk and cheese.
• Place the pork chops overtop the potatoes and season with pepper to taste
• Pour the cheddar milk mixture overtop the porkchops and potatoes
• Cover and bake for 1 hour
• Enjoy!

Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetit!

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