Pork Chops and Creamy Potato Scallop |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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One from my mom’s old recipe box. This is the first time I have made this and it is a great one-dish meal for the family with very quick preparation for folks with busy lives. The chops are moist and delicious and the potatoes are creamy with a bit of crispness. Next time I may leave the skin on the potatoes for a bit more color. Most of the cooking time is passive, so enjoy that glass of wine before dinner. :) Ingredients:
4 boneless pork chops |
1 tablespoon olive oil |
4 cups potatoes, thinly sliced |
1 (10 3/8 ounce) can condensed cream of chicken soup |
1/2 cup heavy cream |
1/4 cup skim milk |
1 tablespoon dried parsley |
salt & fresh ground pepper |
fresh chives, snipped to garnish |
Directions:
1. Preheat oven to 375F degrees.
2. Season pork chops with salt and pepper; in frying pan flash fry chops in olive oil to seal.
3. Blend together soup, cream, milk, and parsley.
4. In a 2 quart buttered casserole dish, alternate sauce and potatoes, starting with a spoon of the sauce, then potatoes and sauce again, sprinkling with salt and pepper; repeat ending with the layer of sauce. Reserve a couple spoons of the sauce.
5. Top with browned pork chops; spoon saved sauce over top of each.
6. Cover and bake at 375F degrees for 1 1/4-1 1/2 hours or until bubbly, potatoes are tender and begin to brown.
7. Sprinkle with snipped fresh chives to garnish.
8. Trim fat off chops before transferring to serving plate.
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