pork chop and potato cassarole
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.
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prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
6 serving(s)
Ingredients
- 6 - pork loin chops, boneless
- 1 tablespoon vegetable oil
- 1 can condensed golden cream of mushroom soup
- 1 cup milk
- 4 large baking potatoes
- 1 large yellow onion
- 2 cups shredded cheddar cheese
How To Make pork chop and potato cassarole
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Step 1Preheat oven to 375 degrees.
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Step 2Shake flour in large oven bag. Place the bag in a 9x13 glass baking dish. Combine condensed soup and milk and set aside. -
Step 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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Step 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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Step 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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Step 6Open bag and evenly sprinkle cheese over chops.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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