The week after we brought Ryder home, a good family friend brought us a delicious casserole. Over the months I have tweeked it & made it my own. Don't get me wrong. Her recipe is awesome! But Seth & I prefer things a little differently. I for one, am not a big fan of pork. So this dish is only made a few times a year...if that. But it is delicious!
4 pork chops (any kind will work)
2 large russet potatoes - sliced thin
1/2 medium sweet onion
2 cans cream soup (original recipe is for cream of mushroom...I can't have mushrooms so we went with cream of celery)
salt
pepper
Italian seasonings
garlic powder
Season both sides of chops lightly with salt, pepper, seasonings, & garlic powder. Brown both sides of chops in skillet. Mix soup in a bowl with 1/2 can of milk to thin it slightly. Spread a thin layer of soup on the bottom of a greased baking dish. Place one layer of potato slices onto of soup in baking dish. Sprinkle salt, pepper, & garlic powder lightly over potatoes. Add a layer of onions. Repeat with potatoes, seasonings, & onions. Cover with the remaining soup. Place pork chops on top. Bake covered at 350 for one hour or until the casserole is bubbling around the sides.
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