Pork Chop Casserole

Makes 4 to 6 servings.
Preparation Method
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This is a wonderful comfort dish! Children love it, and don’t even know they are eating their veggies, unless you tell them. You will have very tender chops, that can be cut with a fork! Also, a great dish for any type of potluck.

4 to 6 bone-in or boneless pork chops
salt and freshly ground black pepper, to taste
1 tablespoon olive oil
4 to 6 Russet potatoes, peeled and thinly sliced
1 large head cabbage, sliced
1 large onion, sliced
1 can cream of mushroom soup
1 can cream of chicken soup

Preheat oven to 350 degrees. Spray a large deep casserole with nonstick cooking spray.

Pat dry chops with paper towels. Season each with salt and black pepper. In a non-stick frying pan, warm olive oil over medium-high heat. Lay chops in pan in 1 layer and brown each side. When browned on both sides, take out of pan and lay on paper towels to drain.

Placed potatoes in prepared casserole making 1 to 2 layers. (Make sure to cover the bottom of the dish.) Cover with cabbage. Next layer with onions. Place chops on top of onions.

In a bowl, combine soups, then spread evenly on top of chops. Tightly cover casserole with aluminum foil. Bake for 1-1/2 to 2 hours. (Pork should read 160 degrees F on a meat thermometer.) When finished, let rest for at least 20 minutes before removing foil.

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