Sunday Pork & Potatoes

Comfort food at its 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 buttered green beans, Waldorf salad and a tall glass of cold milk.

Recipe Ingredients:

6 boneless pork loin chops, 3/4-inch thick
2 tablespoons vegetable oil
6 medium potatoes, sliced
1 large onion, halved and thinly sliced
Kosher or sea salt to taste
Freshly ground black pepper to taste
1 (10.75-ounce) can condensed cream of mushroom soup
1 (8-ounce) carton sour cream
1/2 cup milk
2 cups shredded cheddar cheese

Cooking Directions:

1. Preheat oven to 325°F (160°C).
2. 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.
3. 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.
4. 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.

Makes 6 servings.

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°F (70°C), 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.

Recipe and photograph provided courtesy of National Pork Board.