Thursday, March 5, 2009
Pork Chop Casserole
What's more convenient than having a casserole ready to go into the oven for dinner while you go out and take your kids to the pond for ice skating? A casserole that was prepared the night before! This recipe is adapted from the back of a Campbell's Mushroom soup. This is one of my first post-marriage dishes that I learned to make. My sister started making it first and I called her up one day to ask for the recipe. It's one of those comfort food dishes that always hits the spot on a cold winter day. This is probably the last time I make this dish until fall hits once again.
12 pork chops, about 1 cm thick
3 cans of cream of mushroom soup
1-1/2 cans milk
6 large potatoes, sliced
1 cooking onion, halved and slivered about 1/2 cm
salt and pepper to taste
Preheat oven to 375 F. Brown pork chops and season with salt and pepper to taste in a skillet. Remove from pan and set aside. Add the onions to the pan and sautee.
Peel potatoes or with skin on, slice them about 1/2 cm - 3/4 cm thick. Cook in boiling water until just done, about 10 minutes. (If they're too thin, they will break apart & turn into mush.)
In a large casserole dish, place the pork chops on the bottom and layer with onions and potatoes. In another bowl, combine 3 cans of cream of mushroom soup and 1-1/2 cans of milk, and stir until blended. Pour mixture over the meat mixture, add a sprinkling of fried onion if you have, and bake for about an hour. Remove and serve over a bed of rice and mixed veggies or corn.