PORK CHOP ~ VEGGIE BAKE

Pork Chop ~ Veggie Bake image

Provided by Cassie *

Time 2h5m

Number Of Ingredients 12

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ADJUST BAKING TIME FOR THICKER CUT VEGGIES, MINE WERE THIN AND TOOK ABOUT 1 HOUR AND 45 MINUTES
5 center cut chops,( trim if fatty) salt & pepper - browned off in a skillet
1 large onion, sliced thin
2 medium turnips - sliced thin - mine were the thickenss of a slice of kraft american cheese
3 - 4 medium potatoes - sliced same thickness as turnip
3 - 4 carrots - slices same thickness as the rest
2 stalk(s) celery - sliced
salt & pepper
1 - 14.75 oz cream of mushroom soup - or your favorite
1 - 10.5 oz cream of celery soup
1 soup can chicken broth ( using the larger can of soup)
small can(s) french fried onion

Steps:

1. Preheat oven to 375 degree F. Spray a deep 9 x 13 casserole, or equivalent in size - such as small roaster, with non stick cooking spray.
2. Brown your seasoned chops lightly in oil over medium heat. Set aside.
3. Clean & slice veggies - I left the skin on my potatoes.
4. In a a medium sized bowl, whisk soups and broth until well combined. Now, starting with potatoes, layer evenly on bottom of dish. Next carrots, celery, turnips and onions. In that order. Salt & pepper.
5. Place browned chops on top. Trying not to overlap.
6. Pour soup mixture evenly over entire chops and veggies.
7. Cover with foil and bake for 1 hour & 15 minutes. Uncover and bake another 20 - 30 minutes, or until veggies test tender. Once vegetables are tender. Sprinkle top with french fried onions.
8. Place back in oven for another 10 minutes until onions are browning. Remove from oven, I let set for a few minutes before plating, it will be bubbling hot. Enjoy with some good crusty bread. Delicious!