Stovetop Pork Chops And Potatoes

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Stovetop Pork Chops And Potatoes to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Stovetop Pork Chops And Potatoes, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 6 boneless pork chops
• 1 large onion, chopped
• 5 potatoes, peeled and sliced
• 1 (10.75 ounce) can condensed
• cream of mushroom soup
• 1/2 (10.75 ounce) can water
• 1/2 (10.75 ounce) can milk
• salt and pepper to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Coat a large skillet or frying pan with non-stick cooking spray and brown chops over medium-high heat

Step 2: Technique & Execution

Turn chops and add onions

Step 3: Technique & Execution

Layer sliced potatoes on to of chops and sprinkle with salt and pepper

Step 4: Technique & Execution

Combine soup, water and milk

Step 5: Technique & Execution

Pour soup mixture into skillet

Step 6: Technique & Execution

Add more water or milk if necessary to cover the potatoes