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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I think you'll agree this delightful meat-and-potatoes dish makes a wonderful winter meal. Every time I prepare it, the whole family showers me with compliments, especially the men. Ingredients:
4 bone-in pork loin chops (1/2 inch thick and 8 ounces each) |
1 tablespoon vegetable oil |
1/4 cup chopped onion |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/2 cup milk |
3 cups thinly sliced peeled potatoes (about 1/2 pound) |
6 cups shredded cabbage (about 1 pound) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large skillet, cook pork chops over medium heat in oil until no longer pink; remove from pan and keep warm. Drain; reserving 1 teaspoon drippings. In the same pan, saute onion in drippings until tender. Stir in soup and milk.
2. In a greased 2-1/2-qt. casserole, layer half of the potatoes, cabbage, salt and pepper. Pour 3/4 cup soup mixture on top. Repeat layers. Top with pork chops.
3. Pour remaining soup mixture over chops. Cover and bake at 350° for 50-60 minutes or until pork and vegetables are tender. Yield: 4 servings.
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