Prep 15 mins
Cook 11 hrs
DH does not care for a casserole. But this he said I could make anytime. Fast, easy and with most pantry staples. Found this on the web from Doreen in Vermont.
- 4 pork chops
- 11 3⁄4 ounces cream of mushroom soup
- 1⁄2 cup sour cream
- 4 cups potatoes, sliced thin
- 1⁄4 cup water
- 1⁄4 cup chopped onion
- 2 tablespoons parsley
- salt & pepper
- Heat oven to 350 degrees.
- Brown pork chops in oil.
- Mix together, mushroom soup, sour cream, water,
- onion and parsley.
- Put a layer of potatoes in casserole. Salt & pepper each layer of potatoes. Pour mixture over potatoes. Put another layer of potatoes.
- Pour more mixture.
- Put pork chops on top of potatoes, cover and bake for 1 1/4 hours or until potatoes are done.
The sauce had a really nice flavor plus it was almost effortless putting this together. I will be making it again but with a few tweaks. Next time, I will melt a few tablespoons of butter in a skillet and add the onions and fry them lightly with minced garlic until they are browned a little. I will dredge the chops in seasoned flour before browning, leave out the water and I will start the casserole without the chops and bake for about a half hour before adding them and then baking for another hour and 15 minutes as called for. I might try topping the whole thing with a little mozzarella cheese towards the end. I think sliced mushrooms would be a nice addition and diced roasted red peppers might be good, too (my DD won't eat either of them). This is a great base recipe and a few tweaks would make it a five star all the way. Thanks for posting! Made for Pick a Chef Spring 2009.
This was pretty good. I think that it would be better if the chops were marinated before browning them. The chops were a little dry and not so flavorful so I only give 4 stars. However, with some marinade I think this would easily make a 5 star recipe.