My meat and potatoes guy has me adding some kind of potato to almost every meal.
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| Pork Chop and Potatoes |
I started this meal by searing the pork chops in the bottom of the pan. I had too many for one pan so I seared them a few at a time.
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| Sauteing garlic and onions |
Then I used the drippings to sauté garlic and onions. I diced 4 potatoes and put into the bottom of the pan.
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| A base of potatoes |
For the next layer, I laid the pork chops in a circle overlapping them like shingles.
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| Shingled Pork Chops |
I added a can of cream of mushroom soup and half a can of water (used to clear out the can.)
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| Cream of Mushroom Soup |
I put the cover on and baked it at 350 for an hour. To brown the top I removed the cover and baked another 15 minutes.
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| Pork Chops and Potatoes in a Copper Chef Square Pan |
How many pork chops did you use and what thickness?
ReplyDelete4 is optimal but I had 5 or 6 that day. We prefer a thicker cut pork chop. The thin 1/2 inch cook too fast and get dry or tough. Notice how I pinwheel them in the pan if they don't fit flat.
ReplyDelete