Pork Chops & Potato Casserole
 
4 medium  russet potatoes, peeled, very thinly sliced
4---3/4   inch thick center cut pork chops
1/8 to 1/4 tsp  garlic powder
  salt
  black pepper
1-10-3/4 oz.  can cream of celery or cream of mushroom soup
3   heaping tablespoons sour cream
  paprika for sprinkling (optional)
 
preheat oven to 350 degrees. butter a 9 x 13 inch ovenproof covered baking 
dish. season chops with garlic powder, salt and black pepper. heat large 
heavy skillet over medium high heat. add chops and sear, cooking until 
browned on each side. turn once. set chops aside. prepare potatoes, season 
with salt and black pepper. combine soup and sour cream in a medium bowl. 
arrange half of the potatoes i n the prepared dish. pour half of the soup 
mixture over potatoes. top with remaining potatoes. pour soup mixture over 
potatoes. place chops on top of potatoes. cover dish with lid or foil and 
bake until potatoes and chops are tender, about 90 minutes. sprinkle with 
paprika and serve hot with a green salad or vegetable. 
 
serves 4 
adapted, nita holleman 
-- 
(ID: 8937) Mirror: rec.food.recipes: Thu, Jan 29, 2004


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