Recipe by dolores in paradise
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.
Top Review by Realtor by day, Chef by night
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.
- 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
Directions See How It's Made
- 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.