Simple Baked Pork Chops
Creamy baked pork chops pair well with mashed potatoes, roasted potatoes or rice for soaking up the gravy.
Servings: 4
Equipment
Ingredients
- 1 tablespoon olive oil
- 4 1-inch thick pork chops
- 2 cans (10.75 ounces each) cream of chicken soup
- 1 can (10.75 ounces) water, chicken stock or wine
- 3 tablespoons Kitchen Bouquet
- Salt and pepper
Instructions
- Preheat oven to 375F degrees. Grease a glass baking dish that is just large enough to hold the pork chops with nonstick cooking spray.
- Heat oil in skillet, brown pork chops (2-3 minutes each side), and then place them in the prepared baking dish.
- Add the soup, water (stock or wine), Kitchen Bouquet, salt and pepper to skillet and stir well until combined and heated. Pour gravy over pork chops.
- Cover and bake 30 to 40 minutes or until cooked to your desired degree of doneness. (We prefer pork cooked to an internal temperature of 160F degrees but you may like yours more or less done.)
Notes
Serving size: 1 pork chop + 4 tablespoons gravy
WW Points: 11
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 WW PointsPlus (Old plan) Kitchen Bouquet, is a browning and seasoning sauce used by home cooks for decades, especially when making gravies. I found it on the grocery store shelf near the Worcestershire sauce, and other sauces and marinades. Nourishing Note: You may want to consider brining your pork if you have been disappointed with the its dryness and lack of flavor in recent years. There is just no comparison to the roasts and chops my mom prepared decades ago. For the details on brining pork. I intend to start making brining pork a regular practice since it really improves both the flavor and juiciness of pork chops and pork roasts.
(Must be logged into WW on a smartphone or tablet.) 9 WW PointsPlus (Old plan) Kitchen Bouquet, is a browning and seasoning sauce used by home cooks for decades, especially when making gravies. I found it on the grocery store shelf near the Worcestershire sauce, and other sauces and marinades. Nourishing Note: You may want to consider brining your pork if you have been disappointed with the its dryness and lack of flavor in recent years. There is just no comparison to the roasts and chops my mom prepared decades ago. For the details on brining pork. I intend to start making brining pork a regular practice since it really improves both the flavor and juiciness of pork chops and pork roasts.
Nutrition
Serving: 1pork chop + 4 tablespoons gravy | Calories: 330kcal | Carbohydrates: 17g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 631mg | Potassium: 915mg | Fiber: 1g | Sugar: 3g | Vitamin A: 664IU | Calcium: 26mg | Iron: 1mg