Recipe Card: Pork Chop & Potato Casserole

Guys. This recipe is legit. I sort of combined recipes from my friend, Austin, and my mom. I’m always hesitant to monkey with things in the kitchen…But this time, it sure did work.

Pork Chop & Potato Casserole

6-8 thin cut pork chops

Flour (about 1C)

Salt and pepper to taste

Olive oil (about 2T)

4 diced Russet potatoes

1 can cream of mushroom

1 can cream of chicken

1 can chicken broth

Celery (finely chopped)

Spices of choice (garlic salt, parsley, rosemary, tarragon, Italian seasoning…whatever you like)

French fried onions

Dredge the pork chops in seasoned flour. Place in hot skillet with olive oil and sear both sides. Remove from skillet and set aside.

Place sliced potatoes in the bottom of 9×13 Pyrex.

Whisk together cream of mushroom, cream of chicken, chicken broth, celery, and seasoning. Port most of the mixture on top of the potatoes.

Place the pork chops on top of the mixture and spoon the remaining mixture in top of each pork chop. Cover with foil.

Bake at 375 for 1 hour.

Remove foil, add French fried onions to the top of the dish and bake for another 15 minutes.

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