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pork chops salt black pepper oil butter russet potatoes onions garlic celery mushroom cream of mushroom soup sour cream milk Parmesan cheese Cheddar cheese
Viewed: 15 - Published at: 4 years agoIngredients
- 8 boneless pork chops (about 3/4-inch thick)
- seasoning salt
- black pepper
- 2 tablespoons oil
- 2 tablespoons butter
- 6 medium russet potatoes (sliced about 3/4-inch thick)
- 2 medium onions, halved and thinly sliced (can use 1 onion)
- 1 -2 tablespoon fresh minced garlic
- 2 small celery ribs, finely diced
- 1 (10 ounce) can mushroom pieces, well drained
- 2 (10 ounce) cans cream of mushroom soup, undiluited
- 1 (8 ounce) container sour cream
- 1/2 cup milk
- 1/4 cup grated parmesan cheese
- 2 cups shredded old cheddar cheese, divided
Method
- Het oven to 325 degrees.
- Butter a 13 x 9-inch baking dish.
- Heat oil with butter in a skillet.
- Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
- To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
- Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
- In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
- Spoon the soup mixture over the potatoes and onions.
- Arrange the browned chops on top.
- Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
- Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
- Let stand about 10 minutes before serving.
