pork chops & potatoes casserole

How To Make pork chops & potatoes casserole

• Step 1
  Use butter to grease a 9"x13" casserole dish; set aside.
• Step 2
  Peel and slice potatoes (I keep slices in bowl of water until ready to use to prevent browning.)
• Step 3
  Preheat oven to 375 degrees F.
• Step 4
  In a medium mixing bowl, mix to combine contents of two cans of cream of mushroom soup and half of the cream (1/4 can.)
• Step 5
  Pat sliced potatoes with paper towel to remove excess moisture; place sliced potatoes in an even layer in prepared casserole dish.
• 
  Step 6
  Scatter sliced onions over potatoes, then drizzle with remaining cream. Lightly sprinkle with salt and pepper.
• 
  Step 7
  Lightly season each side of pork chops with house seasoning blend; place chops in a single layer on top of the potatoes and onions.
• 
  Step 8
  Spread soup mixture evenly over all, then lightly sprinkle with a little smoked paprika.
• Step 9
  Cover with foil. Bake in preheated 375 degree F oven for one hour, then remove foil and bake for an additional 30 to 45 minutes (40 minutes in my oven.)
• 
  Step 10
  *NOTE: You may use bone-in or boneless pork chops or pork steaks of average thickness. The number of chops depends on size. Be sure to trim any excess fat from the pork. FOR HOUSE SEASONING, combine: 1 tsp dried sage, crushed/ground 1/2 tsp finely minced/ground dried rosemary 1/2 tsp dried thyme, crushed/ground 4 Tbsp salt (sea, kosher, himalayan or a combo) 1 Tbsp ground black pepper 1 Tbsp garlic powder Store in a small, lidded jar or air-tight container. Shake before using.
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