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Prep 15 mins
Cook 45 mins
It took me a long time to develop a good, tender and tasty pork chop recipe after trying many different recipes.
- 14.79 ml butter
- 3 large boneless center cut pork chops, minimum 1-inch thick (6 ounces each)
- 29.58 ml extra virgin olive oil
- 1-10 ounce. can cream of mushroom soup
- 59.14 ml whole milk, homogenized
- 59.14 ml freshly grated padano cheese
- 2.46 ml salt
- 2.46 ml sambal oelek
- 0.59 ml freshly grated nutmeg
- 236.59 ml finely sliced onion
- 236.59 ml grated russet potatoes (scrub only) or 236.59 ml yukon gold potato (scrub only)
- 1 medium sweet red pepper, seeded and julienned
- Preheat oven to 400°F.
- Prepare a 9" x 9" oven-proof casserole dish by rubbing inside with butter.
- In a frying pan on medium-high heat, add 2 tablespoons of olive oil, then add pork chops and sear for about 3 minutes on each side until lightly browned.
- Transfer the pork chops to the prepared casserole dish in a single layer.
- In a mixing bowl, whisk together, mushroom soup, whole milk, padano cheese, salt, Sambal Oelek and freshly grated nutmeg. Pour mixture over the pork chops.
- Sprinkle the sliced onion over the top, then sprinkle with the grated potato over the top.
- Layer the julienned sweet red pepper over the top.
- Cover tightly with aluminum foil.
- Bake in preheated 400 F oven for 30 minutes.
- Reduce heat to 375 F and continue to cook covered, for another 15 minutes.
- Serve over cooked rice if desired.
- You can double this recipe but will require a larger casserole dish.
Simple and delicious. I made this for my wife tonight and we both think it hit the mark. I used Mozza cheese as I had no Padano. The only thing I will change next time is to substitute Russet potatoes instead of Yukon Gold. Found the Yukon Gold very wet after grating.