Weekly Recipe
Pork Chop Potato Bake
4 boneless pork chops (1-inch thick, about 2 pounds total)
4 medium potatoes, thinly sliced
1 large onion, thinly sliced
2 cans (10.5 oz each) cream of mushroom soup
1 cup milk
1/2 cup sour cream
2 tablespoons butter, melted
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon onion powder
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
2 tablespoons vegetable oil
Optional: 1 cup shredded cheddar cheese
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish.
2. Season pork chops with 1 teaspoon salt, pepper, and paprika.
3. Heat vegetable oil in a large skillet over medium-high heat. Brown pork chops for 2-3 minutes per side. Remove and set aside.
4. In a large bowl, mix cream of mushroom soup, milk, sour cream, melted butter, garlic, thyme, onion powder, and remaining 1/2 teaspoon salt.
5. Layer half of the sliced potatoes and half of the onions in the prepared baking dish.
6. Pour half of the soup mixture over the potatoes and onions.
7. Repeat layers with remaining potatoes and onions, then top with remaining soup mixture.
8. Place browned pork chops on top of the potato mixture.
9. Cover tightly with foil and bake for 1 hour.
10. Remove foil and if using cheese, sprinkle it on top. Bake uncovered for an additional 15-20 minutes until pork chops are cooked through (internal temperature 145°F) and potatoes are tender.
11. Let rest for 5-10 minutes before serving.
Makes 4 servings.
Tips:
• Slice potatoes uniformly thin (about 1/8 inch) for even cooking
• Can substitute cream of chicken soup for cream of mushroom
• For extra flavor, add sliced mushrooms with the onions