Tender pork chops, potatoes and onions in a rich, creamy, mushroom sauce will make your family glad they came home for dinner!
6 pork chops*
2 tablespoons cooking oil
6 medium potatoes, peeled & thinly sliced
1 large onion, sliced
Salt & Pepper (to taste)
1 cup milk
1 teaspoon Worcestershire sauce
1 (10.5 ounce) can cream of mushroom soup
1. In a large skillet over medium-high heat, brown the chops in the oil; set aside. In bottom of a buttered 13×9-inch casserole arrange the potato slices; top with the onion slices. Season with the salt and pepper.
2. In a small bowl, combine the milk, Worcestershire sauce and soup. Pour 1/2 the milk mixture over the potatoes and onions; top with the pork chops and pour remaining milk mixture over the chops. Cover casserole with aluminum foil; bake at 350 degrees F. for 1 hour or until the chops and potatoes are tender. Makes 6 servings.
* You may use either bone-in or boneless pork chops. I used bone-in chops but I cut out the bones and removed the excess fat before using.