Ingredients
- 6-8 6-8 6-8 Pork chops (boneless or bone-in)
- 6 6 6 potatoes, peeled and sliced
- 2 2 oz.) cans 2 (10 oz.) cans condensed Cream of Mushroom Soup
- 1 1 oz.) can 1 (12 oz.) can Evaporated Milk
- 1/2 1/2 1/2 cup water
- 3 3 3 Tbsp dry Onion Garlic Dip Mix (recipe follows)
- to & pepper to taste
- You can choose any Dip Mix you prefer for this recipe
Preparation
Step 1
Preheat the over to 325 degrees.
Grease a 9×13 baking dish. Spread the sliced potatoes over the bottom of the dish and then set the pork chops evenly spaced on top of them.
In a bowl, mix together the soup, milk, water, and dry Dip Mix. Pour this over the pork chops and potatoes.
Cover the dish with foil and bake at 325 for 2 ½ hours.
NOTE: Remove the foil the last half hour to allow browning.
Serve with your favorite cooked vegetables.
Onion Garlic Dip Mix
DRY MIX:
4 teaspoons dried chives
2 teaspoons dried onion flakes
1 teaspoon garlic salt
1 teaspoon garlic powder
1 teaspoon celery seed
1 pinch black pepper
ADD TO:
3 cups sour cream
DRY MIX:
Combine all the dry ingredients and stir until well blended.
Place in a 3"X4" ziplock bag, (or jar) and seal.
FINISHED PRODUCT:
Combine the Onion Garlic Dip mix with the sour cream.
Chill for at least 2 hours before serving.
DRY MIX:
Combine all the dry ingredients and stir until well blended.
Place in a 3"X4" ziplock bag, (or jar) and seal.
FINISHED PRODUCT:
Combine the Chive and Garlic Dip mix with the sour cream.
Chill for at least 2 hours before serving.