When I was younger and started to take an interest in learning to cook, my mom used to make this dish. This is the first one I remember doing myself.
Maybe because it was one of my favorite dishes. So, you know, the one I should know.This is severe consolation food. It fills you up, warms you from the inside out, and it’s so simple.
If you love pork chops like we do, this is a must have for your recipe collections. I can’t imagine anyone getting tired of this dish. No lie, apparently the original recipe came from a cookbook my mom had that she gave me when I first learned to cook.
Of course, I made a variation on the recipe, to make it easier and/or healthier. Pork is another white meat, which makes it just as healthy. Remember, however, not to overcook the pork chops.
°6 lean pork chops, boneless
°2 tablespoons of olive oil
°5 russet potatoes, finely chopped
°One sachet of onion soup mix
°1 can of condensed cream of onion soup
°Half a cup of full fat milk
°Pepper and salt to taste
*How to make
The first step:
Heat the olive oil in a skillet over medium-high heat
Brown the pork chops on both sides
The second step:
Preheat oven to 350 *
Lightly grease a 9″ x 13″ baking dish
Spread potato slices on the bottom of the plate
Lay the roasted pork chops on the potato layers
The fourth step:
In a medium bowl, combine milk, onion soup mix, and heavy cream of onion soup mix
Pour this mixture over the pork chops and potatoes
Bake for 60 minutes or until potatoes are tender
If you need more time, cover the pan with aluminum foil and bake for another 10 minutes.