Pork Chop and Potato Casserole
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This is the third of 4 recipes I tried from Food on the Table with their “Food on the Table Challenge”. To see my review of their site visit this post. As I was choosing a recipe to try using pork chops, there were several that sounded absolutely delicious. However, I was afraid my family would not appreciate them as much as me so I picked something simple. I chose this Pork Chop and Potato Casserole recipe.
I was simple to make and enjoyed by all. However, I was hoping for a little more flavor. The onion didn’t add as much flavor to the pork chop and potato casserole as I hoped. I do think that next time, I would add an herb to the soup mixture like rosemary. Or maybe add some French fried onions along with the cheese during the last 20 minutes of baking.
Here is what you need to make the
Pork Chop and Potato Casserole
- VEGETABLE OIL
- BONELESS PORK CHOPS
- CONDENSED CREAM OF MUSHROOM SOUP
- MILK
- POTATOES
- ONION
- CHEDDAR CHEESE
Pork Chop and Potato Casserole
Real Mom Kitchen
Ingredients
- 1 tablespoon vegetable oil
- 6 boneless pork chops
- 1 10.75 ounce can can condensed cream of mushroom soup
- 1 cup milk
- 4 potatoes thinly sliced
- ½ cup chopped onion
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
- In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9×13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
- Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 20 more minutes.
