Creamy Pork Chops, Mushroom and Potato Casserole

READY IN: 1hr 55mins




  • Het oven to 325 degrees.
  • Butter a 13 x 9-inch baking dish.
  • Heat oil with butter in a skillet.
  • Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
  • To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
  • Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
  • In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
  • Spoon the soup mixture over the potatoes and onions.
  • Arrange the browned chops on top.
  • Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
  • Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
  • Let stand about 10 minutes before serving.