Pork Chops with Potato Rounds & Sliced Onion Rings
This is quick and easy to prepare; and is baked in and served from a casserole dish. And makes a pretty presentation. Just add a green vegetable or salad and you have a complete meal. I enjoy this yummy pork dish -and I hope that you will also!
5-6pork chops, center cut; thin sliced and bone in
2russet potatoes, cut into rounds (see note at direction #2, below.)
1 mediumvidalia (or other sweet) onion; sliced into rings
1 clovegarlic, cut in half (you will remove it before assembly)
2 Tbspcoconut oil (or canola oil)
1 can(s)golden mushroom soup, (undiluted)
1 can(s)tomato soup, (undiluted)
·salt and pepper, to taste
How to Make Pork Chops with Potato Rounds & Sliced Onion Rings
- In a heated, non-stick skillet, add the Coconut oil (or Canola oil); and place potato rounds in the skillet. Cook the potato rounds on top of the stove, until almost translucent and lightly browned on one side.
- Remove potatoes and place in the bottom of a buttered casserole dish; have lightly browned side facing up. Set aside. NOTE: You will notice there are fewer potatoes in the picture at the left -I only used 1 potato -but realized after eating it -it is best to use 2 potatoes in the dish. I had already eaten it, so couldn't re-take the picture. I am sure you can visualize it, however,