Pork Chop, Potato Bake
Ingredients:
- pork chops - 4 - 6
- potatoes, sliced 1/4 inch thick - 6 - 8 medium
- onion, sliced thin - 1 large
- chicken stock - 14 ounce can
- cream of chicken soup - 1 can
- flour - 3 T
- butter - 2 T plus extra for buttering casserole dish
- olive oil - 1 - 2 T
- salt and pepper - to desired taste
- herb or spice, your choice - to desired taste
- shredded cheese, your choice - to desired taste
- mushrooms, opitional - to desired taste
Instructions:
Heat oil in a skillet over medium high heat. Salt and pepper the chops, place in pan, brown well on both sides 3 - 4 minutes per side. Remove chops from pan, add onions and cook in the drippings for 4 - 5 minutes or until onions are translucent and starting to caramelized. Remove from pan; set aside.
Melt 2 T butter in the same skillet, add flour whisk to make a roux. Slowly add chicken stock, whisk until smooth. Bring to a boil and cook until thickened 1 - 2 minutes. Add soup, cheese and onion. Season with salt, pepper and any other herb or spice to taste. Turn heat to low.
Lay potatoes in a buttered 9 x 13 inch pan in a overlapping stacking pattern. Pour sauce over potatoes.
Place pork chops over potatoes; cover with foil. Bake in a preheated 350 degree oven for 65 - 75 minutes OR for more tender chops bake in a preheated 300 degree oven for 2 - 2 1/2 hours. When finished remove foil and let sit for 10 minutes for sauce to thicken.
