The original recipe for this dish called for a can of Cream of Mushroom Soup. I just could not do that, so I made my own quick version of mushroom soup. So much better!
Pork Chop Casserole
- 4 boneless pork chops, cut in half
- 1/2 cup all-purpose flour
- 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
- 1/2 yellow onion, thinly sliced into rings (use that mandolin)
- 1/2 yellow onion, small dice
- 2 Tbsp butter
- 1 pint mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- 1 1/2 cup shredded cheddar cheese
- salt and pepper, to taste
- parsley, for garnish
- vegetable oil, for frying
- Preheat oven to 375.
- Season both sides of pork with salt and pepper.
- Place the flour in a gallon plastic bag.
- Add the pork and shake to coat.
- Heat 2-3 Tbs. of oil in a large skillet over medium-high.
- Place the chops in the pan and brown on both sides.
- Remove to a plate.
- Melt butter in skillet.
- Add diced onions and cook until tender.
- Add mushrooms and cook until well browned.
- Add chicken stock and deglaze pan.
- Add cream and cook until thickened somewhat.
- Remove from heat.
- Arrange the bottom of a 9×13 baking dish with half the potato slices.
- Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices.
- Then arrange the onion rings on top of the potatoes.
- Sprinkle with a little salt and pepper.
- Evenly pour the mushroom soup you just made over the casserole.
- Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender.
- Garnish with parsley and serve!