Pork Chop and Potato Cassarole

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Pork Chop and Potato Cassarole

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Servings: 9 a X 13 Pan-full
Course: Pork & Sausage, Potatoes, Soups & Stews, Vegetables
Ingredients Method

Ingredients
  

  • 1 Tablespoon Vegetable Oil
  • 6 boneless Pork Chops (nice Thick cuts)
  • 1 can condensed Cream of Mushroom soup (or 1 portion of my homemade cream soup. Recipe available from the ‘home page’)
  • 1 Cup Milk
  • 4 regular sized potatoes thinly sliced.
  • 1/2 Cup Chopped Onions
  • 1 Cup shredded Cheddar Cheese.

Method
 

  1. Preheat oven to 400 degrees
  2. there are two methods to prepare the chops. (I use method Two)
  3. Method One: Heat oil in a large skillet over medium high heat. Place the chops in the oil and sear.
  4. Method Two: place pork chops in the crockpot and cover with water. simmer on low for 8 hours. This allows you to skip the oil and searing of the chops…although you could sear after the chops have been in the crockpot for the 8 hours. either way is fine.
  5. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onion in the 9 X 13 pan. Place the chops over the onions and potatoes. Pour the soup mix over all. Bake 30 minutes in the pre-heated oven. Remove and top with the cheese. Bake an additional 30-or so minutes.

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