This recipe is another staple in my winter menu. With only 4 ingredients, it’s easy to put together and usually doesn’t require a shopping trip. It’s actually a Weight Watchers recipe, discovered when I was on the program a few years ago (and yes, it really does work!). The optional items are additions/suggestions from me, and are not part of the original recipe. If you can’t find true Vidalia Onions, try using another variety of sweet onions. They aren’t quite as good but definitely work, and the pork is the star of the show anyway.
And in case you want some interesting dinner conversation when you serve these….
Fun Facts about Vidalia Onions:
Southeast Georgia is the only place in the world where Vidalia onions can be grown. Onions from anywhere else in the world may look similar, but they can’t bear the famous label unless they come from one of the 20 Georgia counties that grow this popular vegetable.
While it is a fact that the harvesting of Vidalia onions is only Mid-April through June, this variety is availabe until December due to atmosphere controlled storage.
Vidalia onions are the sweetest onions in the world, due to the soil they are grown in. The unusually low sulfur content makes them sweet (so the higher the sulfur content of the soil, the hotter the onion is)
Baked Pork Chops with Vidalia Onions
6 center-cut pork chops, 4 oz each
6 slices Vidalia Onion, 1/4″ thick each
1 (10.5 oz) can condensed tomato soup
1/3 cup fat-free milk
Optional: Sliced baby portabella mushrooms
Also optional: Italian seasoning (or individual additions of basil, oregano, garlic power, rosemary, etc)
1. Preheat over to 375F. Lightly spray a large baking dish with nonstick spray.
2. Place pork chops in dish; top each with an onion slice (and mushrooms if you want)
3. In a medium bowl, combine tomato soup and milk (and any seasonings you’re using); pour over pork chops. Bake uncovered until pork chops are cooked through and tender, about 1 hour.