Recipe by Derf
This impromptu casserole turned out so good, I had to share. A very tastey reasonably quick supper.
Top Review by Bergy
Dorothy this is what I call real comfort food. Excellent - do ahead - one dish meal . I took the cover off the last 1/2 hour so it would get golden (which it did) Served with a little side salad - excellent - Thanks Dorothy Additional comments Made it again - this time I adde a whole Jlapeno pepper finely chopped Mmmmm It is snowing outside and this recioe is so easy and so tasty and so rib tickling good
- 2 boneless pork loin chops
- vegetable oil cooking spray
- 1⁄2 cup water or 1⁄2 cup white wine
- 1 (10 ounce) can cream of celery soup (do not dilute)
- 2 large mushrooms, sliced thick
- 2 small potatoes, scrubbed, sliced thick (do not peel)
- 1⁄2 small serrano chili peppers or 1⁄2 small jalapeno, sliced thin
- 8 -10 peeled baby carrots
- 1 teaspoon dried thyme leaves, crushed
- salt and pepper
Directions See How It's Made
- Coat a small frypan with veggie spray, heat pan very hot and sear pork chops on both sides.
- Reduce heat to medium hot and brown well, turn and brown the other side.
- Meanwhile, spread 1/3 of the soup on the bottom of a 2 quart casserole.
- Spread sliced mushrooms on top of the soup, spread sliced potatoes evenly over the mushrooms.
- Scatter the baby carrots evenly around the potatoes.
- Sprinkle the sliced pepper over the potatoes.
- Sprinkle with thyme leaves, salt and pepper to taste over all.
- Spread 1/3 of the soup over the veggies.
- Remove pork chops from frypan and lay on top of the veggies and soup.
- Add the 1/2 cup of water or wine to the hot frypan and deglaze.
- Pour over the pork chops and veggies.
- Spread the remaining 1/3 of the soup over the pork chops.
- Cover and cook in 375f degree oven for 1 hour.