Monday, September 28, 2009
Pork Chops with Creamy Scalloped Potatoes
A girl I work with recently gave me a new cook book. THANKS TABITHA! It is entitled Family Comfort Favorites by Kim Warren. There are lots of yummy looking recipes inside that I am anxious to try. This Pork Chops with Creamy Scalloped Potatoes diah is the first dish I tried and I loved it. My whole family loved it. It was the perfect sunday meal.
4 to 6 thick cut bone-in pork loin chops (see note below)
Salt and pepper
4 50 6 large Yukon or Russet potatoes cut into 1/4" slices
1 can of cream of mushroom soup (I used chicken-we don't like mushrooms)
1 cup of sour cream
2 tbsp flat leaf parsley
1. Generously season both sides of the pork chops with onion powder, garlic powder, salt and pepper. Then grill, broil or pan fry until nicely browned on both sides and set aside to rest.
2. In a small mixing bowl combine cream of mushroom soup, sour cream and parsley.
3. Spray slow cooker with cooking spray and place a layer of potatoes on the bottom. Season potatoes with salt and pepper, then carefully cover with 1/4 of the soup mixture.
4. Repeat layering the potatoes, salt and pepper and soup mixture twice more so that you have 3 layers of potatoes. Place browned pork chops on top of the potatoes and cover with the remaining soup mixture and any juices from the resting pork chops.
5. Cover slow cooker/crock pot and cook on low for 7 hours or high for 3 to 3 1/2 hours.
***I used some lean boneless pork chops. Whilst they were fall apart delicious I think that this dish would be best if thick cut bone-in pork loin chops were used. Next time I plan to use thick cut bone-in pork loin chops.***