Prep 30 mins
Cook 2 hrs
I have a large family--eight in all, so recipes tend to be larger for my family than most. You can cut this recipe in half for an average family of four.
- 8 -10 pork chops (boneless is best but not necessary)
- 10 large potatoes (russet or 15 red which ever you prefer)
- 2 (10 3/4 ounce) cans cream of celery soup
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 cup milk
- 2 large yellow onions (sliced in rings is best but you can dice them if preferred)
- Preheat oven to 350°F.
- Peel and slice potatoes, chip-style; rinse and leave in salted water while preparing the rest.
- Peel and slice onions into rings or diced which ever you prefer. Add to potatoes.
- In large mixing bowl, mix soups and milk together. Reserve 1-1/2 cups for topping.
- Take two 9x12 cake pans or large roasting pan and spray with non stick cooking spray.
- Begin layering soup and then potatoes and onions. Keep doing this until about 2/3 of pan is full, then lay pork chops over the top of layers. Now pour the reserved soup mixture over the pork chops.
- Cooking time is approximately 1 hr 45 min to 2 hrs 15 min depending on the thickness or pork chops and potatoes. The use of a mandolin/slicer makes it easier with the potatoes as it makes them a uniform thickness.
It was good, but very bland. If I make this again, I think I'll sprinkle on some Ranch Dressing mix over the chops for some added zing.
This meal deserves a 5 on several levels. It was very easy to prepare especially if you use a mandoline for slicing the potatoes and onions. The family all enjoyed this meal. I halved the recipe and made some minor changes. I did not peel the potatoes, I used the cream of celery soup, but insead of cream of mushroom, I used a can of cream of mushroom/chicken soup. To the soup mixture, I added maybe a 1/4 tsp. of garlic pepper. When I fiinished layering the soup, potatoes and sliced onion then topped with bone-in center cut pork chops, I added the remaining soup mixture over the pork chops layer followed by a sprinkling of Hungarian paprika for a little added color. I did not cover the dish as it baked, and I baked it for 1 hour and 10 minutes. After removing from the oven, I let it sit for 10 minutes before serving. Wonderful! I will make this dish often. With a mandoline on hand, this is a very good week-night dinner. Thank you for sharing. Addendum added 3/19/10: After further family discussion, we decided that this dish could have baked for an additional 20 minutes or so as the potatoes were not quite as soft as they would have liked although I feel this extra time would have toughened the pork chops. Next time I may experiment with covering the dish with foil for a portion of the baking time in hopes of not having to increase the time itself. The 5-star rating stands in our opinion.
I used this recipe alot when my kids were home and it is good and easy.I always browned the meat first,I think it looks and tastes better.I also used chicken or round steak with good results.I covered and cooked 45-60 minutes.Cheese can be added.