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Pork Chops and Scalloped Spuds Recipe

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This recipe for Pork Chops and Scalloped Spuds, by , is from The Friedly Family Cookbook Project, 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!

Contributor:  
Contributor:  
Bonnie Friedly

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs butter
4 thick pork chops
2 tsp salt
pepper
1 10 oz can cream of mushroom soup
1 tall can evaporated milk
2/3 cup water
4 cups thinly sliced potatoes
1/2 cup sliced green onion

Directions:
Directions:
Melt butter over medium heat or at 340 degrees in electric skillet. Sprinkle chops with 1 tsp salt and
tsp pepper. Brown pork chops.
Combine soup, evaporated milk, water the remaining 1 tsp salt and a dash of pepper.
Remove browned chops from skillet. Add a little of the sauce to the pan to scrap up the browned bits. Stir until smooth.
Place a layer of potatoes in pan, a scattering of onion then sauce. Alternating the layers until all is used. Ending with the sauce.
Place pork chops on tom. Cover and bake in low oven 300 until spuds are tender.

Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Mom made this recipe often. It is a warm and comforting meal.

 

 

 

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