| Pork Chops & Potato Bake 2
4 rib or shoulder pork chops (2lb.)
1 teaspoon of salt
1/8 teaspoon of pepper
1 medium onion, sliced
4 medium potatoes, peeled and sliced (2 lb.)
one 11 ounce can of condensed Cheddar cheese soup, undiluted
Preheat oven to 350ºF. Wipe pork chops with damp paper towels. Trim extra fat from chops. Heat fat in medium skillet. In hot fat, brown chops well on both sides, sprinkling with salt and pepper. Drain well on paper towels. Place pork chops in a 2 quart shallow casserole, about 10 inches in diameter. Arrange onion slices, then potato slices, over top. Spoon cheese soup over all. Bake, covered for 1 hour or until meat and potato are tender. Makes 4 servings
Related recipe: Pork Chops & Potato Bake 1 |
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