March 2014, three months into my “blogging career”, I shared a recipe born out of necessity. Thinking I had Cream of Mushroom Soup in the pantry, I had planned to make Pork Chops with a Cream of Mushroom Soup sauce. Turned out, what was in the pantry was a can of Cream of Potato Soup. Oh well, what the heck – you never know until you try it, right? The Pork Chops were delicious! And the addition of Tarragon simply elevated the whole dish, bringing an interesting level of sophistication to an otherwise simple dish. (By the way, the sauce is great over Mashed Potatoes!).
It’s been a few years since I’ve last shared what I consider a nice, simply recipe. Way back in March 2014 this gem of a recipe received almost no attention. Personally, I think it’s worth a second look. Here’s to hoping you agree . . .
Potato Pork Chops with Tarragon
6 Boneless Pork Chops, about 3/4 inch thick
Sea Salt, to taste
Fresh Ground Pepper to taste
Onion Powder, enough to lightly season each chop
1 tablespoon Bacon Drippings
1 Can Cream of Potato Soup
1 Can Chicken Broth
2 teaspoons Tarragon Leaves, finely chopped
Season chops with salt, pepper and onion powder on both sides.
Over medium heat, brown chops in enough bacon drippings to lightly coat bottom of large skillet. Cook chops 3 minutes per side or until lightly browned.
Place pork chops in a large casserole dish. Mix Cream of Potato Soup, chicken broth and tarragon together in a large bowl. Pour soup mixture into the now empty skillet to incorporate all the browned bits at the bottom of the pan. Pour over pork chops. Cover tightly with foil and bake in a preheated 400-degree oven for about 45 minutes to 1 hour.
Serve with garlic-mashed potatoes and steamed green vegetables. For extra flavor, drizzle liquid from pork chops over mashed potatoes.