Pork Chops & scalloped potatoes casserole

Dinner tonight, November 28, 2015
Yummy dish, easy to make, very mild tasting, so great for kids as well
6 servings
  • 6 boneless loin pork chops
  • 2 small to medium onions, chopped
  • 2 tablespoons butter
  • 4 cups potatoes, sliced very thinly (mandoline recommended)
  • 1 can (10.75 oz) cream of mushroom soup
  • 1 ¼ cups milk
1) Preheat oven to 350 degrees F Butter or spray a 2-quart baking dish (11 x 7-inches)
Heat a large skillet over medium-high heat. Melt 1 tbs of the butter in the pan Brown pork chops on both sides; remove from pan and set aside.
Add the remaining 1 tbs butter to the skillet and add the chopped onion. Cook onions until they are soft.
In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
Slice potatoes and place in an even layer in the prepared baking dish. Place pork chops on top of potatoes
Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.Cover and bake at 350 degrees F for 30 minutes. Remove cover and bake for an additional 30-40 minutes.

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