Pork Chop and Potato Cassarole
1 Tablespoon Vegetable Oil
6 boneless Pork Chops (nice Thick cuts)
1 can condensed Cream of Mushroom soup (or 1 portion of my homemade cream soup. Recipe available from the ‘home page’)
1 Cup Milk
4 regular sized potatoes thinly sliced.
1/2 Cup Chopped Onions
1 Cup shredded Cheddar Cheese.
Preheat oven to 400 degrees
there are two methods to prepare the chops. (I use method Two)
Method One: Heat oil in a large skillet over medium high heat. Place the chops in the oil and sear.
Method Two: place pork chops in the crockpot and cover with water. simmer on low for 8 hours. This allows you to skip the oil and searing of the chops…although you could sear after the chops have been in the crockpot for the 8 hours. either way is fine.
In a medium bowl, combine the soup and the milk. Arrange the potatoes and onion in the 9 X 13 pan. Place the chops over the onions and potatoes. Pour the soup mix over all. Bake 30 minutes in the pre-heated oven. Remove and top with the cheese. Bake an additional 30-or so minutes.