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Pork Chop and Potato Casserole Recipe

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This recipe for Pork Chop and Potato Casserole, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Ken Nolan, 22 Fourth St., Belleville (1985)


6 pork loin or rib chops 1/2" thick
2 tbsp. vegetable oil
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (4 oz) can mushroom stems and pieces
1/4 c water
1/2 tsp garlic salt
1/4 tsp dried thyme leaves
2 tbsp. dry white wine
1/2 tsp Worcestershire sauce
1 tbsp. chopped pimento
1 (16 oz) can whole potatoes drained
1 (10 oz) pkg frozen green peas rinsed and drained

Cook pork in oil in 10" skillet over medium high heat until brown on both sides. Place pork in ungreased 13 X 9 X 2" pan. Mix soup, mushrooms (with liquid), water, garlic salt, thyme, wine, Worcestershire sauce and pour over pork. Cover and cook in 350F one hour. Stir in pimento, potatoes and peas. cover and cook until peas are tender and potatoes are hot, about 15 min.




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