Post by Loupy on Apr 29, 2018 23:55:45 GMT -7
PORK CHOPS & SCALLOPED POTATOES CASSEROLE
From: Kim Maass @ www.allrecipes.com/recipe/229994/pork-chop-potato-casserole/?
I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce. Overall, I found this quite pleasant, and one that kids would probably like a lot. Just make sure to use a mandoline carefully to slice the potatoes–they need to be ultra thin to cook in the allotted time.
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour, 30 min
Serves: 6
INGREDIENTS
6 boneless loin pork chops
2 TBL granulated onion or onion flakes
1 tsp seasoned salt
2 tbs butter
4 cups potatoes, sliced very thinly (mandoline recommended)
1 can (10.75 oz) cream of mushroom or cream of chicken or cream of celery soup
2/3 cup milk
1/2 cup sour cream
Salt and pepper to taste
1 cup of shredded Cheddar Cheese (optional)
1/2 (6 ounce) can French Fried onions (optional)
INSTRUCTIONS
Preheat oven to 350 degrees F.
Butter or spray a 2-quart baking dish.
Heat a large skillet over medium-high heat.
Melt 1 tbs of the butter in the pan.
Season pork chops with seasoned salt.
Brown pork chops on both sides; remove from pan and set aside.
In the same pan add the condensed soup, sour cream, granulated onion, salt and pepper 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.
Fold 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture
Pour soup mixture over pork chops.
Wiggle the pan a bit so the sauce distributes throughout the pan.
Cover with foil and bake at 350 degrees F for 30 minutes.
Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions and bake for an additional 30-40 minutes, or until an instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Serve with a veggie of your choice and a salad.
Enjoy!
FOR SLOW COOKER
Follow recipe up until making the soup sauce
Place sliced potatoes in the buttered crock of the slow cooker
Place pork chops on top of potatoes.
Pour soup mixture over chops
Cover and cook for about 3-4 hours high 5-7 hours low
From: Kim Maass @ www.allrecipes.com/recipe/229994/pork-chop-potato-casserole/?
I got this recipe from a long time good friend of mine. This is a favorite in both our homes! Definitely filling. Of course, you can add more seasoning to suit your taste. Great served with a green salad and applesauce. Overall, I found this quite pleasant, and one that kids would probably like a lot. Just make sure to use a mandoline carefully to slice the potatoes–they need to be ultra thin to cook in the allotted time.
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour, 30 min
Serves: 6
INGREDIENTS
6 boneless loin pork chops
2 TBL granulated onion or onion flakes
1 tsp seasoned salt
2 tbs butter
4 cups potatoes, sliced very thinly (mandoline recommended)
1 can (10.75 oz) cream of mushroom or cream of chicken or cream of celery soup
2/3 cup milk
1/2 cup sour cream
Salt and pepper to taste
1 cup of shredded Cheddar Cheese (optional)
1/2 (6 ounce) can French Fried onions (optional)
INSTRUCTIONS
Preheat oven to 350 degrees F.
Butter or spray a 2-quart baking dish.
Heat a large skillet over medium-high heat.
Melt 1 tbs of the butter in the pan.
Season pork chops with seasoned salt.
Brown pork chops on both sides; remove from pan and set aside.
In the same pan add the condensed soup, sour cream, granulated onion, salt and pepper 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.
Fold 3/4 cup Cheddar cheese, and about half the French-fried onions into the soup mixture
Pour soup mixture over pork chops.
Wiggle the pan a bit so the sauce distributes throughout the pan.
Cover with foil and bake at 350 degrees F for 30 minutes.
Remove foil and top pork chops with 1/4 cup Cheddar cheese and remaining half-can French-fried onions and bake for an additional 30-40 minutes, or until an instant-read thermometer inserted into the center of the pork chops should read 145 degrees F (63 degrees C).
Serve with a veggie of your choice and a salad.
Enjoy!
FOR SLOW COOKER
Follow recipe up until making the soup sauce
Place sliced potatoes in the buttered crock of the slow cooker
Place pork chops on top of potatoes.
Pour soup mixture over chops
Cover and cook for about 3-4 hours high 5-7 hours low
