Creamy Pork Chop Casserole!

 

This "Creamy Pork Chop Casserole" is one of those dishes that is basically a meal in one pan.  You can add a salad or a green vegetable and bread and dinner is done.  I actually served this with pinto beans, "Crunchy Asian Slaw" and cornbread and it was a wonderful meal.

 This does have 1 can of soup in it, so if you are one of those people who thinks a canned soup will make you keel over right there at the dinner table, you might want to skip this one.  I am being facetious, sort of, but seriously, if you are on a sodium restricted diet, use the lower sodium soup  or substitute low sodium chicken broth blended with about a tablespoon of cornstarch.

 Otherwise, here is what you need for this recipe:

6-8 boneless loin chops
oil for browning chops
1 large onion, sliced thin or 2 medium onions
4-5 medium potatoes, peeled and sliced
4-5 carrots, peeled and sliced or 1 bag baby carrots
1 can cream of mushroom or cream of chicken soup
2 cups milk
seasoned salt and black pepper to taste

Sprinkle the chops with a little seasoned salt and black pepper and brown on each side in the oil in skillet on the stove top.  Spray a 9"x13" baking dish with nonstick spray.  Layer the onion slices in the bottom.  Layer potato slices over the onions.  Sprinkle with just a dash of seasoned salt and black pepper.  Go lightly with the salt, because the soup will add most of the salt to the dish.

Sprinkle the sliced carrots over the potatoes.

Lay pork chops over the carrots.  Mix soup with milk and pour evenly over all.  Cover tightly with foil and place in a 375 degree oven for 1 hour.

 

 

 

Uncover and cook for another 15 to 20 minutes or until chops are just browned and the vegetables are tender.

 

 

Creamy Pork Chop Casserole!