This recipe is especially useful on busy days when we’re short on time. I love that it cooks hands-free while I’m doing other things.
—JAN LUTZ STEVENS POINT, WI
PREP: 15 MIN. • BAKE: 40 MIN. • MAKES: 6 SERVINGS
6 boneless pork loin chops (5 ounces each)
1/2 teaspoon salt, divided, optional
1 medium onion, thinly sliced and separated into rings
3 medium potatoes, peeled and thinly sliced
6 medium carrots, thinly sliced
1 teaspoon dried marjoram
3 tablespoons all-purpose flour
3/4 cup milk
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1. Preheat oven to 350°. Coat a large skillet with cooking spray; cook chops over medium heat 2-3 minutes on each side or until lightly browned. Place in an ungreased 13x9-in. baking dish; sprinkle with 1/4 teaspoon salt if desired. Layer with onion, potatoes and carrots. Sprinkle with marjoram and remaining salt if desired.
2. In a small bowl, whisk flour and milk until smooth; add soup. Pour over vegetables.
3. Cover and bake 30-35 minutes. Uncover; bake 10-15 minutes longer or until meat is tender.