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Pot Luck Pork Chop and Potato Casserole
Pot Luck Pork Chop and Potato Casserole

Pot Luck Pork Chop and Potato Casserole

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans (10 3/4-ounces each) 98% fat free cream of mushroom soup
6 medium (6 - 9 ounces each) Idaho Potatoes, scrubbed
6 pork loin chops (about 2 1/2-pounds), about 1-inch thick
1 bunch broccoli, washed and cut into long spears
1 tablespoon olive oil
2 medium onions, chopped
4 large cloves garlic, minced
1 tablespoon poultry seasoning
1 teaspoon ground black pepper (optional)
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Let's Make It
1
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).
2
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.
3
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.
4
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.
5
Cover pan tightly with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes.
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