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Nutrition Facts

Serving Size 1 (314g)

Recipe makes 6 servings

The following items or measurements
are not included below:

cream soup

Durkee onions

Calories 686
Calories from Fat 410 (59%)
Amount Per Serving %DV
Total Fat 45.6g 70%
Saturated Fat 21.1g 105%
Monounsaturated Fat 16.3g
Polyunsaturated Fat 4.7g
Trans Fat 0.0g
Cholesterol 144mg 48%
Sodium 812mg 33%
Potassium 930mg 26%
Total Carbohydrate 30.8g 10%
Dietary Fiber 2.4g 9%
Sugars 1.0g
Protein 37.7g 75%
Vitamin A 726mcg 14%
Vitamin B6 0.8mg 39%
Vitamin B12 1.2mcg 19%
Vitamin C 22mg 37%
Vitamin E 1mcg 4%
Calcium 407mg 40%
Iron 2mg 11%

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how is this calculated?

Delicious French Fries and Pork Chops (Or Chicken) Bake Recipe #195877

Chicken breasts or pieces can be used in place of the pork chops, also frozen thawed tater tots in place of the chopped crinkle fries if desired, and you can use two cans French fried onion rings if desired, one for the filling and one for the top. For this recipe use thicker-cut pork chops not fast-fry.
by KITTENCAL

1¼ hours | 30 min prep

SERVES 6

  1. Butter a 13 x 9-inch baking dish.
  2. Sprinkle the pork chops with black pepper and garlic powder on both sides (an a little seasoned salt if desired).
  3. In a skillet melt the butter with oil over medium heat; brown chops on both sides, then set aside.
  4. In a bowl mix together the undiluted soup with half and half cream, sour cream, mayonnaise, Parmesan cheese and 1/2 cup grated cheddar cheese; mix well to combine.
  5. Add in the chopped crinkle fries with half a can of Durkee French fried onions; toss lightly to combine.
  6. Spread the mixture into the buttered baking dish, then place the browned pork chops on top.
  7. Cover with foil and bake in a 350 degree oven for about 40 minutes or until the pork are tender (cooking time will depend on the thickness of the chops).
  8. Remove from the oven sprinkle with about 1-1/2 cups cheddar cheese and the remaining half of the dried onions; return to the oven and bake uncovered for about 5-8 minutes or until the cheese melts.

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