Pork Chops And Creamy Potato Scallop Food

SMOTHERED PORK CHOPS AND POTATOES RECIPE

Steps:

• Preheat oven to 375F degrees.
• Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
• Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
• Prepare a 9x13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
• Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
• Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
• Cover with foil and bake for 1 hour.
• Remove foil, sprinkle remaining cheese and bake another 30 minutes.
• Allow to rest for 10 to 15 minutes and serve.

CREAMY PORK CHOPS, MUSHROOM AND POTATO CASSEROLE

Steps:

• Het oven to 325 degrees.
• Butter a 13 x 9-inch baking dish.
• Heat oil with butter in a skillet.
• Season the chops with seasoned salt and black pepper, add to the skillet and lightly brown on both sides; remove to a plate and set aside.
• To the same skillet (add in more butter and/or oil if needed) add in onion, garlic, celery and mushroom pieces; saute for about 3 minutes; remove from heat.
• Arrange the potato slices in the buttered baking dish, then top with the onion/celery mixture.
• In a bowl combine the mushroom soup with sour cream, milk and Parmesan cheese, 1 cup grated old cheddar cheese, 1 teaspoon seasoned salt and black pepper to taste.
• Spoon the soup mixture over the potatoes and onions.
• Arrange the browned chops on top.
• Cover with foil and bake about 1-3/4 to 2 hours or until the chops and potatoes are tender.
• Remove from oven and sprinkle with about 1 cup (or more or less) grated old cheddar cheese, then return to oven uncovered for another 8-10 minutes.
• Let stand about 10 minutes before serving.

CREAMY POTATOES AND PORK CHOPS

Steps:

• Heat oven to 350°F. Sprinkle pork chops with seasoned salt. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add pork chops; brown well on both sides.
• In 13x9-inch (3-quart) glass baking dish, combine soup, milk and Worcestershire sauce; mix until smooth. Add potatoes and peas; stir until coated. Place browned pork chops over potato mixture. Cover with foil.
• Bake at 350°F. for 30 minutes. Uncover; bake an additional 20 to 25 minutes or until potatoes and pork chops are tender.

PORK CHOPS AND SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.
• In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.
• Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

PORK CHOPS WITH CHEESY SCALLOPED POTATOES

Steps:

• Heat oven to 400°F. Heat 10-inch nonstick skillet over medium heat. Sprinkle pork chops with pepper; brown 3 minutes on each side.
• Spray 2 1/2-quart casserole with cooking spray. Stir sauce mix (from potato box), boiling water and half-and-half with whisk in casserole. Stir in cheese, potatoes (from potato box), green onions and thyme. Stir in 3 slices crumbled bacon.
• Place pork chops on potatoes in casserole.
• Cover; bake 25 minutes. Uncover; bake 5 to 10 minutes or until potatoes are tender, pork is no longer pink in center, and meat thermometer inserted in center of pork reads 145°F. Sprinkle with remaining bacon and, if desired, additional sliced green onions.

PORK CHOPS WITH CREAMY SCALLOPED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 tablespoon butter.
• Melt 1 tablespoon butter in a skillet over medium heat. Season pork chops with salt and pepper; cook in skillet until browned, 3 to 5 minutes per side.
• Melt remaining 3 tablespoons butter in a small saucepan over medium-high heat. Stir mustard and thyme into the butter; season with salt and pepper. Whisk flour into the butter mixture to make a thick paste. Slowly whisk chicken broth and half-and-half into the paste mixture until smooth. Continue to cook, stirring occasionally, until it begins to thicken into a sauce, about 5 minutes; remove from heat.
• Cover the bottom of the prepared baking dish with about half the potato slices and diced onion. Sprinkle about half the Cheddar cheese over the potato mixture. Arrange the pork chops over cheese layer. Layer remaining potatoes and onion atop the pork chops. Pour the sauce evenly over the potato mixture.
• Bake in preheated oven for 1 hour. Top dish with remaining Cheddar cheese, switch oven to broil, and continue baking until the top is browned and bubbly, about 5 minutes.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes. , Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley.

PORK CHOPS WITH SCALLOPED POTATOES

Steps:

• In a small saucepan, melt butter; stir in the flour, salt and pepper until smooth. Add broth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat and set aside. , In a large skillet, brown the pork chops on both sides in oil; sprinkle with additional salt and pepper if desired., In a greased 13x9-in. baking dish, layer potatoes and onion. Pour broth mixture over layers. Place pork chops on top. , Cover and bake at 350° for 1 hour; uncover and bake 30 minutes longer or until meat and potatoes are tender. If desired, sprinkle with paprika and parsley.

PORK CHOPS AND POTATO SCALLOP

Steps:

• Combine mushroom soup, sour cream, water and dill weed in a small bowl; blend well.
• Alternate layers of potatoes and soup mixture in a lightly greased 2 quart casserole.
• Cover and bake at 375 for 45 minutes.
• Sprinkle pork chops with salt and pepper; brown on both sides in a small amount of oil in large skillet.
• Drain on paper towels.
• Place chops on top of potatoes; cover and bake an additional 30 minutes.
• Garnish with parsley.

CREAMY CROCK POT PORK CHOPS POTATOES & ONIONS

Steps:

• Add the onion to a large crock pot. Spread into an even layer. Top with a layer of potatoes. Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. Whisk until well combined. Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

PORK CHOPS & SCALLOPED POTATOES CASSEROLE

Steps:

• Preheat oven to 350 degrees F
• Butter or spray a 2-quart baking dish (11 x 7-inches)
• Heat a large skillet over medium-high heat.
• Melt 1 tbs of the butter in the pan
• Brown pork chops on both sides; remove from pan and set aside.
• Add the remaining 1 tbs butter to the skillet and add the chopped onion.
• Cook onions until they are soft.
• In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
• Slice potatoes and place in an even layer in the prepared baking dish.
• Place pork chops on top of potatoes
• Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.
• Cover and bake at 350 degrees F for 30 minutes.
• Remove cover and bake for an additional 30-40 minutes.
• FOR SLOW COOKER
• Follow recipe up until sauteeing onions and making the soup sauce
• Place sliced potatoes in the buttered crock of the slow cooker
• Place pork chops on top of potatoes.
• Pour soup mixture over chops
• Cover and cook for about 3-4 hours high 5-7 hours low

MOM'S OVEN PORK CHOPS AND POTATOES

Steps:

• Preheat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray.
• Season both sides of pork chops liberally with salt and pepper.
• Heat vegetable oil in large skillet over medium high heat.
• Brown both sides of pork chops. Move to prepared dish.
• Slice scrubbed potatoes and arrange over pork chops in baking dish.
• Season with 1/8 teaspoon pepper and 1/2 teaspoon salt.
• Spread mushroom soup over potatoes.
• Cover tightly with foil. Bake for 1 hour. Remove foil and continue to bake for 20 more minutes or until potatoes are fork tender.
• If desired, broil for 3-5 minutes. Let casserole sit for 10 minutes before serving.