pork chop and potato cassarole
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Tender flavorful pork chops and potatoes. Never dry. I love how the oven bag makes for a no mess cleanup. This is a go-to recipe for me in the fall and winter.
yield
6 serving(s)
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For pork chop and potato cassarole
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6pork loin chops, boneless
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1 Tbspvegetable oil
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1 cancondensed golden cream of mushroom soup
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1 cmilk
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4 lgbaking potatoes
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1 lgyellow onion
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2 cshredded cheddar cheese
How To Make pork chop and potato cassarole
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1Preheat oven to 375 degrees.
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2Shake flour in large oven bag. Place the bag in a 9x13 glass baking dish. Combine condensed soup and milk and set aside. -
3Slice potatoes thin and lay inside bag inside baking dish. Sprinkle with salt and pepper to taste. Slice onion medium thick and set aside.
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4Heat oil in a skillet over medium-high heat. Sprinkle salt over both sides of chops. Sear the chops until brown. Lay browned chops over potatoes. Cover with sliced onions then pour soup mix over all.
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5Close bag, place dish on center rack of oven and bake for 70 to 90 minutes or until potatoes are tender.
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6Open bag and evenly sprinkle cheese over chops.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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