- 1 T oil
- 4 to 6 thick pork chops
- salt and pepper to taste
- 10-3/4 oz can cream of mushroom soup with roasted garlic
- ¼ cup milk
- 1 cup sour cream
- 3 stalks celery, chopped
- ⅛ t paprika
- 4 c redskin potatoes, sliced
- Garnish: dried parsley
INSTRUCTIONS:
- Heat oil in large skillet; add pork chops and brown on both sides. Season chops with salt and pepper; remove from skillet and set aside. In a bowl, mix together soup, milk, sour cream, celery and paprika.
- Arrange potatoes in a lightly greased 13"x9" baking pan. Spoon soup mixture over potatoes.Arrange chops over soup, pressing down to partially cover chops. Sprinkle with parsley. Cover and bake at 375 degrees for 1¼ hours or until chops are very tender. Makes 4 to 6 servings.
Source: Confessions Of An Overworked Mom
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