Tuesday, June 11, 2019

Pork Chop Casserole

Pork Chop Casserole

5 boneless pork chops, cut in half (making 10 small chops, which is obvious, because you know how math works. sorry)
1/2 cup all-purpose flour
3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
1/2 white onion, thinly sliced into rings (use that mandolin)
1 (10 3/4 oz) can cream of mushroom soup

  • Preheat oven to 375.
  • Place the flour in a shallow dish and lightly dredge each pork chop through the flour, shaking off any excess flour. Shake that thang. Season both sides with salt and pepper.
  • Heat 2-3 Tbs. of oil in a large skillet over medium-high. Place the chops in the pan and brown on both sides. It’s okay if it doesn’t cook all the way through. We have baking yet to do. Oh that rhymed.

  • For Full Instruction: http://bevcooks.com

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