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Lemon and Herb Pork Chop and Potato Bake

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 Condensed Cream of Celery Soup, this meal is the definition of maximum flavor for minimum effort.

Directions

Recipe 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) Condensed Cream of Celery Soup or (10.5 ounces) Condensed 98% Fat Free Cream of Celery Soup
  • 1/2 cup water
  • 2 tablespoons chopped fresh parsley, for garnish
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