-4-6 pork chops, your preference
-6-8 med-large potatoes
-1 large onion sliced
-1-14 oz can chicken stock or 1-2 chicken bouillon cube dissolved in 1 3/4 C boiling water
-1 can cream of chicken soup (10.75 oz. can or approximate)
-2 Tbsp butter plus extra for buttering casserole dish.
-2 Tbsp olive oil
-salt, to taste
-pepper, to taste
-Any herb or spice to your preference optional
-Vegetable add ins such as mushrooms, green beans, corn optional
-If using a bouillon cube (s) bring 1 3/4 C water to a boil and remove from heat and the bouillon cube dissolve.
-Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.
– While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.
Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).
Thinly slice onion and set aside.
-Remove chops from pan and add onions. Let the onions cook in the drippings
for 4-5 minutes or until onions are translucent and starting to get a nice
caramelized color. Remove from pan.
Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.
Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.
-Add in the cream of chicken soup, shredded cheese (optional) and onion. Season with salt, pepper, and any other herb or spice to taste. Turn heat down to low.
-Butter a 13×9 casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers-
it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.
Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more
tender chops bake in 300 degree oven for about 2-2 1/2 hours. When finished remove foil and let sit for 10 minutes
to give the sauce a chance to thicken.