Pork Chop Casserole
My family loves pork chops, but I sometimes get tired of preparing them the same way, either fried, or breaded or grilled.
I'm always on the hunt for a different way to make them, and when I came across this recipe at Bev Cooks, I had to give it a try. I was a little reluctant at first, as I have never made pork chops in a casserole, but I have to tell you that it was delicious and the whole family enjoyed it.
What it took for 4 to 6:
* 5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
* 1/2 cup all-purpose flour
* 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
* 1/2 white onion, thinly sliced into rings (use that mandolin)
* 1 (10 3/4 oz) can cream of mushroom soup
* 1 1/2 cup shredded cheddar cheese
* salt and pepper, to taste
* parsley, for garnish
* vegetable oil, for frying
Preheat oven to 375.
Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.
Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.
Arrange the bottom of a 9×13 baking dish with half the potato slices. Overlap just tad. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices. Then arrange the onion rings on top of the taters. Sprinkle with a little salt and pepper.
Pour the cream of mushroom soup into a medium bowl. Fill 3/4th of the can with water, then add to the cream of mushroom. Whisk to combine. Evenly pour over the casserole.
Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender and fork pierce-able.
Garnish with parsley and serve!