Sorry I’ve been missing in action friends. It’s been a busy couple of weeks. Work is insane (as usual), AND I have a new niece. I flew home at the end of last week to visit, and she is perfect. PERFECT.
Coming home after seeing my perfect niece was a disaster (spent the night in the airport), and I am now just getting back in the swing of things. And in the need of home-y food. So, I made a casserole.
A delicious pork chop casserole!The recipe is adapted from Bev Cooks– it was a recipe of her mom’s, and you all know I am a sucker for a family recipe!
- 5 boneless pork chops, cut in half (mine were really thick, so I cut mine long ways and then short ways)
- 1/2 cup flour
- 3 large sweet potatoes (peeled, and sliced into very thin circles)
- 1 onion, sliced into rounds
- 1 (10 3/4 oz) can cream of mushroom soup
- 1 1/2 cup shredded cheddar cheese
- salt and pepper
- vegetable oil
- Servings: 4-6
- Difficulty: medium
Preheat oven to 375 degrees. Spray a 9x13 casserole dish with cooking spray and set aside.
Place flour in a shallow dish and lightly cover each pork chop through the flour, shaking off any excess. Season both sides with salt and pepper.
Heat a couple tbs of vegetable oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. You don't need to cook them all the way through.
With the baking dish, arrange half the potato slices-- they can be overlapping. Then, place the pork chops on top of the potatoes, followed by the other potato slices. Lastly, put the onion rings on top of the potatoes. Sprinkle with a little more salt and pepper.
In a small bowl, combine the soup, a can 3/4 full of water, and whisk to combine. Pour evenly over the casserole.
Top with shredded cheese and bake for 30 to 45 minutes/ until the potatoes are tender.
It's good all by itself, or serve it with a big ol' salad!