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Lemon and Herb Pork Chop and Potato Bake

An image of prepared Lemon and Herb Pork Chop and Potato Bake made with lemon, herbs, baby potatoes, pork chops and Campbell's® Condensed Cream of Celery Soup.
  • prep time: 10 min
  • total time: 1 hr
  • serves: 4 people
  • calories: 495 1 serving

The flavors of home-cooking combined with a 10-minute prep time and an easy ingredients list make this Lemon and Herb Pork Chop and Potato Bake a weekday dinnertime go-to - in fact, it takes longer to preheat the oven than it does to get this recipe ready to pop in. With its comforting mix of zesty pork chops nestled on a bed of roasted potatoes, then smothered in a creamy sauce made from Campbell’s® Condensed Cream of Celery Soup, this meal is the definition of maximum flavor for minimum effort.

Ingredients

  • 2 tablespoons lemon juice, divided
  • 2 tablespoons olive oil
  • 1 tablespoon grated lemon zest (from about 1 lemon)
  • 1 teaspoon chopped garlic (about 1 medium clove)
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon fresh thyme leaves
  • 2 pounds baby yellow, red or mixed creamer potato (about 6 cups)
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 4 boneless pork chop, 3/4-inch thick (about 1 1/2 pounds)
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Celery Soup or (10.5 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  • Step 1

    Preheat the oven to 375°F. In a small bowl, mix 1 tablespoon of lemon juice, the lemon zest, olive oil, garlic and fresh herbs together. Transfer half the mixture to a large bowl and toss with the potatoes. Season with half of the salt and pepper. Place the potato mixture in the bottom of a 13x9-inch baking dish. Bake for 20 minutes.

  • Step 2

    Meanwhile, transfer chops to the large bowl and toss with remaining herb mixture, salt, and pepper. After potatoes have baked for 20 minutes, remove the baking dish from the oven and place the chops on top of the potatoes. Return the baking dish to the oven and bake for 25 minutes more, or until a meat thermometer reads 145°F or higher in the thickest part of the chops. Remove from the oven and set aside. 

  • Step 3

    While the chops are baking, heat up the soup, water or stock, and 1 tablespoon of lemon juice in a small pot over medium heat until the mixture begins to simmer, 3-4 minutes. The sauce can then be poured on top of the chops and placed back into the oven for an additional 5 minutes, or can be poured directly on top when serving.

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Calories 495
Total Fat 19 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 1180 mg
Total Carb 42 g
Dietary Fiber 7 g
Sugar 3 g
Protein 39 g
Vitamin D 4 %DV
Calcium 4 %DV
Iron 13 %DV
Potassium 31 %DV
Calories 471
Total Fat 16 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 89 mg
Sodium 1059 mg
Total Carb 43 g
Dietary Fiber 7 g
Sugar 3 g
Protein 39 g
Vitamin D 4 %DV
Calcium 4 %DV
Iron 13 %DV
Potassium 31 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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