Comfort food at it's best.
Baked chops top sliced potatoes for this substantial dish. A
shortcut is also given at the end of the recipe for those weeknights
you need a hearty dinner. Serve with green beans, apple salad
and a tall glass of milk.
Sunday Pork
& Potatoes
- 6 boneless pork loin chops,
3/4-inch thick
2 tablespoons vegetable oil
6 medium potatoes, sliced
1 large onion, halved and thinly sliced
Salt
Ground black pepper
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (8-ounce) carton sour cream
1/2 cup milk
2 cups shredded Cheddar cheese (8 ounces)
- Heat oven to 325 degrees
F.
- Cook chops, half at a
time, in hot oil in large skillet until lightly brown, turning
once. Grease 9x13-inch baking dish. Arrange sliced potatoes and
onion evenly in baking dish. Sprinkle with salt and pepper.
- Stir together cream of
mushroom soup, sour cream and milk in medium bowl. Stir in 1
cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes
and onion in baking dish. Arrange chops on top.
- Cover with foil. Place
baking dish on baking sheet. Bake about 2 hours or until chops
and potatoes are tender. Uncover. Sprinkle with remaining 1 cup
Cheddar cheese. Bake about 10 minutes more or until cheese melts.
Let stand for 10 minutes before serving.
Serves 6.
Shortcut Sunday Pork
& Potatoes:
Brown chops as above. Meanwhile, cook sliced potatoes and onion
in heavy large covered pot in enough boiling water to cover for
5 minutes. Drain well. Continue as above, except cover and bake
until internal temperature of chops is 160 degrees F., about
1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese.
Bake about 10 minutes more or until cheese melts. Let stand for
10 minutes before serving.
Nutrition Facts
Calories 758 calories
Protein 47 grams
Fat 46 grams
Sodium 888 milligrams
Cholesterol 156 milligrams
Saturated Fat 21 grams
Carbohydrates 39 grams
Fiber 3 grams
Recipe provided courtesy of Pork, The Other White
Meat.
