For the Pork Chops
- 6 boneless pork chops
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Casserole
- 1 10.75-ounce can condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 2.8-ounce can French-fried onions divided
- ½ pound potatoes thinly sliced
- Preheat oven to 400° Fahrenheit.
- Heat vegetable oil in a large skillet over medium-high heat. Season pork chops with salt, then sear 2-3 minutes per side in skillet or until golden brown.
- Mix together condensed cream of mushroom soup, milk, cheddar cheese, sour cream, and half of the French-fried onions in a large bowl.
- Place sliced potatoes in an even layer at the bottom of a 9×13-inch casserole dish, then top with an even layer of pork chops. Pour soup mixture over top of pork chops and cover with aluminum foil.
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