I have also made this in a slow cooker. Quick and yummy meal.
- Carbohydrate 33.9550448458333 g
- Cholesterol 141.373466666667 mg
- Fat 21.4329793508333 g
- Fiber 4.41495361445703 g
- Protein 45.7022046533333 g
- Saturated Fat 7.03323731775 g
- Serving Size 1 1 Serving (424g)
- Sodium 614.594281166667 mg
- Sugar 29.5400912313763 g
- Trans Fat 4.87711091283334 g
- Calories 517 calories
Step-by-step
- Place prok chops in greased 9x13 pan and cover with potatoes and onions.
- Mix remaining ingredients and pour over all.
- Bake at 350 degrees for 55-60 minutes.
- (Can also do in crockpot for 6-8 hours on low.)
Cream of chicken soup acts as the primary moisture barrier in this preparation, preventing lean pork cuts from drying out during prolonged oven exposure. Managing protein moisture requires strict attention to thermal limits and pan geometry in compact cooking spaces.
- Bake the dish uncovered at 350 degrees Fahrenheit so excess surface moisture can evaporate properly, preventing a boiled texture on the meat.
- Cut potato wedges to a uniform thickness of one inch to ensure they cook completely within the 55 to 60 minute window without turning mushy.
- Layer the sliced onions directly beneath the potatoes to protect them from scorching while the bottom of the pan heats.
- Substitute condensed cream of mushroom soup at a 1:1 ratio if cream of chicken is unavailable, noting that earthier fungi flavors will dominate the sauce profile.
Proper browning relies on completely greasing the 9x13 inch baking pan prior to assembly. Leftovers maintain food safety standards when refrigerated in an airtight container for up to three days.
