PORK CHOPS & POTATOES CASSEROLE
My husband told me about a pork chop recipe that his mother used to make. He couldn't remember many details, but said it had cream of mushroom soup and he really liked it, so this is my attempt to replicate that dish for him. I'm happy to report that he loved it! Prep time is approximate.
Provided by Teresa G. @sokygal
Categories Casseroles
Number Of Ingredients 9
Steps:
- Use butter to grease a 9"x13" casserole dish; set aside.
- Peel and slice potatoes (I keep slices in bowl of water until ready to use to prevent browning.)
- Preheat oven to 375 degrees F.
- In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)
- Pat sliced potatoes with paper towel to remove excess moisture; place sliced potatoes in an even layer in prepared casserole dish.
- Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.
- Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.
- Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.
- Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)
- *NOTE: You may use bone-in or boneless pork chops or pork steaks of average thickness. The number of chops depends on size. Be sure to trim any excess fat from the pork. FOR HOUSE SEASONING, combine: 1 tsp dried sage, crushed/ground 1/2 tsp finely minced/ground dried rosemary 1/2 tsp dried thyme, crushed/ground 4 Tbsp salt (sea, kosher, himalayan or a combo) 1 Tbsp ground black pepper 1 Tbsp garlic powder Store in a small, lidded jar or air-tight container. Shake before using.
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