Comida Kraft
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Pot Luck Pork Chop and Potato Casserole

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Make It

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  • Preheat oven to 400°F. In a large mixing bowl, combine soup and 2 cans of water until blended; set aside. Slice half of the potatoes and place them in a 12x18x4-inch roasting pan (or other large, deep pan).
  • In a large skillet, sauté the pork chops over high heat about 5 minutes, or until nicely browned on both sides. Arrange chops over the potatoes in the pan. Place broccoli spears in the pan around the chops.
  • In the same pan that the chops were sautéed, heat the olive oil over high heat, add onions and garlic and cook, stirring often for 5 minutes or until lightly browned. Stir in poultry seasoning. Spoon the mixture over the chops and broccoli, and sprinkle with pepper, if desired.
  • Add the soup mixture to the hot skillet. Turn off the heat and scrape up all browned bits from the pan; set aside. Slice the remaining potatoes and arrange over all in the pan. Pour the soup mixture over all, scraping all browned bits onto the casserole.
  • Cover pan tightly with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes.


Serves 8 -- One potato half per person.

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