Pork Chops and Creamy Potato Scallop
photo by Summerwine
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless pork chops
- 1 tablespoon olive oil
- 4 cups potatoes, thinly sliced
- 1 (10 3/8 ounce) can condensed cream of chicken soup
- 1⁄2 cup heavy cream
- 1⁄4 cup skim milk
- 1 tablespoon dried parsley
- salt & fresh ground pepper
- fresh chives, snipped to garnish
directions
- Preheat oven to 375F degrees.
- Season pork chops with salt and pepper; in frying pan flash fry chops in olive oil to seal.
- Blend together soup, cream, milk, and parsley.
- In a 2 quart buttered casserole dish, alternate sauce and potatoes, starting with a spoon of the sauce, then potatoes and sauce again, sprinkling with salt and pepper; repeat ending with the layer of sauce. Reserve a couple spoons of the sauce.
- Top with browned pork chops; spoon saved sauce over top of each.
- Cover and bake at 375F degrees for 1 1/4-1 1/2 hours or until bubbly, potatoes are tender and begin to brown.
- Sprinkle with snipped fresh chives to garnish.
- Trim fat off chops before transferring to serving plate.
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