Pork Chops & Scalloped Potatoes Casserole

• Meat

  • 6 Loin pork chops, boneless

• Produce

  • 2 Onions, small to medium
  • 4 cups Potatoes

• Canned Goods

  • 1 can Cream of mushroom soup

• Dairy

  • 2 tbsp Butter
  • 1 1/4 cups Milk

Found on bakeatmidnite.com

Description

Ingredients

• 6 boneless loin pork chops
• 2 small to medium onions, chopped
• 2 tbs butter
• 4 cups potatoes, sliced very thinly (mandoline recommended)
• 1 can (10.75 oz) cream of mushroom soup
• 1¼ cups milk

Directions

• Preheat oven to 350 degrees F
• Butter or spray a 2-quart baking dish (11 x 7-inches)
• Heat a large skillet over medium-high heat.
• Melt 1 tbs of the butter in the pan
• Brown pork chops on both sides; remove from pan and set aside.
• Add the remaining 1 tbs butter to the skillet and add the chopped onion.
• Cook onions until they are soft.
• In the same pan as the onions, add the condensed soup and gradually stir in the milk so you dont get lumps; set aside.
• Slice potatoes and place in an even layer in the prepared baking dish.
• Place pork chops on top of potatoes
• Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.
• Cover and bake at 350 degrees F for 30 minutes.
• Remove cover and bake for an additional 30-40 minutes.
• FOR SLOW COOKER
• Follow recipe up until sauteeing onions and making the soup sauce
• Place sliced potatoes in the buttered crock of the slow cooker
• Place pork chops on top of potatoes.
• Pour soup mixture over chops
• Cover and cook for about 3-4 hours high 5-7 hours low