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* Exported from MasterCook *
Loin Chop and Potato Casserole
Recipe By :Bill Cotton
Serving Size : 6 Preparation Time :0:20
Categories : Pork-Ham
Amount Measure Ingredient -- Preparation Method
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6 large *loin chops (cheapest boneless cut)
oil -- for frying
2 cans cream of mushroom soup
1 can cream of celery soup
1 can cheddar cheese soup
1 soup can milk
3 large russet potatoes -- peeled and sliced
1 large onion -- chopped
1 teaspoon garlic powder
1 teaspoon ground black pepper
Preheat oven to 350F.
*Trim excess fat. Cutting chops from the pork loin is fairly inexpensive.
In a large skillet saute the onions in oil until translucent. Remove with a slotted spoon to a large saucepan. In the remaiining oil (add more if needed) brown the chops on both sides. When browned lay the chops in the bottom of an 10 1/2- X 14 1/2-inch casserole dish.
Add the soups and milk to onions and heat over medium heat, stirring occasionally. When warm, pour about half of the soup mixture over the browned chops. Layer the potatoes on top of the chops/soup, overlapping edges about 1/3 of the width of the potato slices. When finished, pour the remaining soup mixture over the potatoes. If desired you may layer crushed potato chips over the top of the casserole. Bake for approximately 40 minutes or until the top is browned and soup is bubbly. Check doneness of potatoes with a fork.
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Don't wait too long to tell someone you love them.
Billy