- 6 New York (top loin) pork chops, 3/4-inch thick
- 2 tablespoons vegetable oil
- 6 medium potatoes, sliced
- 1 large onion, halved and thinly sliced
- salt, to taste
- black pepper, to taste
- 1 10 3/4-oz can cream of mushroom soup
- 1 8-oz carton sour cream
- 1/2 cup milk
- 2 cups Cheddar cheese, shredded
Heat oven to 325 degrees F. Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Grease 9x13-inch baking dish. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the Cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
Cover with foil. Place baking dish on baking sheet. Bake about 2 hours or until potatoes are tender and chops have internal temperature on a thermometer reads 150 degrees F. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts and internal temperature on a thermometer reads 160 degrees F. Let stand for 10 minutes before serving.
SHORTCUT SUNDAY PORK & POTATOES: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160 degrees F., about 1 hour. Uncover. Sprinkle with remaining 1 cup Cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.
Comfort food at it's best. Baked chops top sliced potatoes for this substantial dish. A shortcut is also given at the end of the recipe for those weeknights you need a hearty dinner. Serve with green beans, apple salad and a tall glass of milk.
Calories: 758 calories
Protein: 47 grams
Fat: 46 grams
Sodium: 888 milligrams
Cholesterol: 156 milligrams
Saturated Fat: 21 grams
Carbohydrates: 39 grams
Fiber: 3 grams