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SUNDAY PORK CHOP DINNER




Source of Recipe


CHAT 'N CHEW RECIPE FORUM






Recipe Introduction


IF YOU LOWER THE TEMPERATURE IN THIS RECIPE FROM 350 DEGREES TO 275 DEGREES YOU CAN BAKE IT FOR 2 1/2 HOURS, SO WE PUT IT IN THE OVEN ON OUR WAY TO CHURCH AND ITS READY WHEN WE GET HOME





List of Ingredients



• 6 PORK CHOPS
  
• VEGETABLE OI, FOR FRYING
  
• SALT AND PEPPER ,TO TASTE
  
• 4 CUPS POTATOES, PEELED AND SLICED
  
• 2 CUPS ONIONS, SLICED
  
• 1 1/2 TEASPOONS SALT
  
• 1/4 TEASPOON BLACK PEPPER
  
• 1 CAN GOLDEN MUSHROOM SOUP
  
• 1 SOUP CAN OF WATER
  
• 2 CUPS CARROTS, SLICED
  
• 1/2 TEASPOON DRIED MARJORAM
  






Instructions



1. HEAT OIL IN A LARGE SKILLET, OVER MEDIUM HIGH HEAT.
   
2. SEASON PORK CHOPS TO TASTE WITH SALT AND PEPPER AND BROWN ON BOTH SIDES IN THE HOT OIL.
   
3. PRE-HEAT OVEN TO 350 DEGREES.
   
4. IN A LARGE BOWL, COMBINE THE POTATOES, CARROTS, ONIONS, SALT, MARJORAM AND PEPPER
   
5. MIX LIGHTLY AND POUR INTO A 9X13 INCH BAKING DISH.
   
6. MIX SOUP AND WATER TOGETHER, THEN POUR OVER DISH
   
7. PLACE BROWNED PORKCHOPS ON TOP.
   
8. COVER DISH WITH ALUMINUM FOIL AND BAKE FOR 1 1/2 HOURS AT 350 DEGREES.