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Shipwreck With Pork Chops

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“I love comfort food and this fits the bill on cold nights. Note - I occasionally double the soup and milk mixture if I want the casserole to be a little on the soupy side.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 boneless pork chops
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 (10 3/4 ounce) can whole milk, using the soup can to measure
  • 5 medium potatoes, sliced very thin
  • 3 stalks green onions, chopped
  • salt & pepper

Directions

  1. Preheat oven to 325 degrees.
  2. In a medium skillet, brown the pork chops.
  3. While the pork chops are browning, combine the soup and milk in a medium mixing bowl.
  4. Prepare a casserole dish or a 9 x 13 baking pan by spraying with a non-stick cooking spray.
  5. Layer one-half of the potatoe slices, onions, pork chops, and then the remaining potatoe slices in the casserole dish. Evenly distribute the soup and milk mixture over the casserole.
  6. Bake uncovered for 1 hour or until potatoes are tender.

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