This is the third of 4 recipes I tried from Food on the Table with their “Food on the Table Challenge”. To see my review of their site visit this post. As I was choosing a recipe to try using pork chops, there were several that sounded absolutely delicious but I was afraid my family would not appreciate them as much as me so I picked something simple. I chose this Pork Chop and Potato Casserole recipe. I was simple to make and enjoyed by all. However, I was hoping for a little more flavor. The onion didn’t add as much flavor as I hoped. I do think that next time, I would add an herb to the soup mixture like rosemary or add some french fried onions along with the cheese during the last 20 minutes of baking.
Pork Chop and Potato Casserole
- 1 tablespoon vegetable oil
- 6 boneless pork chops
- 1 (10.75 ounce can) can condensed cream of mushroom soup
- 1 cup milk
- 4 potatoes, thinly sliced
- 1/2 cup chopped onion
- 1 cup shredded Cheddar cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
- In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9×13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
- Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 20 more minutes.