I won’t lie, this did not sound like it would work out well but, oh, how wrong I was! We LOVED it! It made a huge amount of food so for our family of three, it fed us for two days. My husband and son are not lovers of leftovers but with this recipe that was not the case. Other than the cutting and peeling (if you choose to peel your taters), it was not time-consuming at all. It also only has a few ingredients so it was cheap and easy.
I think this one is from my Grandmother, it seems to match her other recipes’ handwriting but it is not named so we can only assume.
Pork Chop Casserole
4 Pork Chops – deboned and cut into 1-inch pieces
1 Can Cream of Mushroom Soup
1/2 Cp. sour cream (I added more because it looks yummy)
1/4 Cp. water
4 Cps. thinly sliced potatoes (I leave the peel on ours but that is your call on peel or no peel.)
1/2 onion – finely chopped
salt and pepper to taste – I salted and peppered the top layer only and we did not have to use salt/pepper after it baked.
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Heat oven to 375. You can easily make this ahead of time too and refrigerate until you need to bake it. I think it could hold for even 24 hours.
In a pan, brown chop pieces and onion in a little oil. When completely cooked and well browned, transfer to a lightly oiled dutch oven dish. Spread the meat out evenly on the oiled bottom of the dish.
Mix the soup, sour cream and water in a bowl.
Layer the potato on top of the meat and then soup some of the soup mixture on in – spread it out over the taters. Keep adding layers (see pics) and soup until you run out.
Salt and pepper the stop layer. Cover and bake at 375 for 1/2 hour to 45 mins. Mine took a little longer.
We served with a simple salad and vinaigrette. Voila, a feast is finished!
Enjoy during these cold days and look out for some yummy baked holiday goods coming your way and some more fabulous family style eats!