"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Chop and Potato Casserole Recipe

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This recipe for Pork Chop and Potato Casserole, by , is from The Pieper Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stan Ruhe

Category:
Category:

Ingredients:  
Ingredients:  
4 to 6 pork chops, salt and peppered
3 to 4 cups potatoes peeled and sliced
1 can cream of chicken or cream of mushroom soup.

Directions:
Directions:
Preheat oven to 375

Spray baking dish with non-stick cooking spray.
Place potatoes in dish and arrange pork chops on top of potatoes. Salt and pepper potatoes.

In a bowl, mix can of cream soup with one can of water. Pour mixture over the pork chops.

Cover the baking pan with aluminum foil and bake at 375 degrees for 35 to 45 minutes, until the pork chops are done.

(Recipe can also be made in the crock pot. Place crock pot on high the first hour, then on low for another 3 to 4 hours).


Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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