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happy fall y’all chops

(1 rating)
Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

This is a dish that screams fall. But you don’t have to wait for fall to cook it. I love that it can be done in one pan! I’ve sometimes add fresh mushrooms to this in place of the artichokes and it is just as good. And you can make this vegetarian by omitting the pork chops and adding more potatoes. This makes an awesome potato side dish when done that way. Also I don’t usually put messages in the notes part, but I’m going to be gone for about a week “ leaving today in a few hours 9/7/13” so if you have any questions I’ll get back to you as soon as I come home.

(1 rating)
yield 2 +
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For happy fall y’all chops

  • 4 pork chops bone in
  • 1 -12 ounce can frozen apple juice “ unsweetened”
  • 1 - .7 ounce package good seasons italina dry salad dressing
  • 5 or so yukon gold potatoes “peeled and washed”
  • 2 – 10.5 cans campbell’s french onion soup
  • 1 -12 ounce jar reese artichokes hearts “ drained”
  • ¼ cup roasted red peppers “ chopped ”
  • 3 to 4 tablespoons unsalted butter
  • 3 teaspoons sea salt “divided “
  • 3 teaspoons fresh ground pepper “ divided “

How To Make happy fall y’all chops

  • 1
    Mix the salad dressing with the apple juice and pour over the pork chops.
  • 2
    Marinade them in the refrigerator for at least 3 to 4 hours.
  • 3
    In the bottom of a large frying pan melt the butter.
  • 4
    Cut the potatoes in ¼ inch slices.
  • 5
    Lay the potatoes in the bottom of the pan and get one side browned.
  • 6
    Sprinkle 1 teaspoon each, salt and pepper over the potatoes.
  • 7
    When the potatoes are browned turn them over.
  • 8
    Get them browned on the other side.
  • 9
    Pour 1 can of the soup over the potatoes.
  • 10
    Drain the pork chops from the marinade.
  • 11
    Trim any excess fat off the chops and arrange the chops over the potatoes.
  • 12
    Sprinkle 1 teaspoon each salt and pepper over the chops.
  • 13
    Arrange the chopped roasted red peppers on top of the chops.
  • 14
    Top with the drained artichokes.
  • 15
    Pour the remaining can of soup over the top.
  • 16
    Sprinkle with the remaining salt and pepper and cover.
  • 17
    Cook for about 20 ~ 30 minutes on a low heat till the pork chops are done. Cooking time will depend on how thick your chops are.
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