Pork Chops & Potatoes

Pork Chops & Potatoes - Betty Wilson
1.5 hours
4 servings. DOUBLE IT

INGREDIENTS
4 Boneless Pork Chops
1 15oz Can Cream of Mushroom Soup
1/2 Cup Sour Cream
1/4 Cup Water
2 tsp Fresh Parsley, minced, or 1 tsp Dried Parsley
4 Cups Waxy Potatoes, sliced thin
Salt and Pepper


METHOD
1. Preheat the oven to 375F.
2. Brown the Pork Chops in a non-stick pan, or a cast iron pan with some vegetable or olive oil.
3. In a mixing bowl, mix together Soup, Sour Cream, Water, and Parsley. Season with Salt and Pepper.
4. In a 2 Qt casserole dish, lay down a thin layer of the Soup mix.
5. Add a layer of sliced Potato, then some Salt and Pepper, them more Soup mix.
6. Keep layering, but when you are done with the Potatoes, add Salt and Pepper, and then the Pork Chops before topping them with the last of the Soup mix.
7. Cover with tin foil
8. Bake for 1 1/4 hours until potatoes are soft.


VARIANT - Reanna Wilson
You can cook this in a crock pot. Just start at step 2. At step 4 just put all of the ingredients in the crock pot along with a generous seasoning of Salt and Pepper. There is no need to layer. You can even dice the Potatoes instead of slicing them, if you like. Slow cook in the crock pot until Potatoes are tender.

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