Meal-in-one-dish Pork Chops serves 6
Source of Recipe
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List of Ingredients
2 Pound
Pork Chops, boneless 1/2-inch thick 1 Each Onion, chopped 2 Tablespoon
Vegetable Oil 6 Each Red Potatoes about 6 cups per recipe 1 Cup
Carrots, sliced 1 Cup Mushrooms, fresh sliced 10 3/4 Ounce Cream of
Chicken Soup or 1 1/2 cup white sauce 3/4 Cup Water 1 Teaspoon Salt 1
Teaspoon Thyme, driedRecipe
Assembly
Directions: In a large skillet, heat vegetable oil over medium low
heat. Add onions to skillet and cook until softened a little. Remove
onions to a small dish and set aside. Cook the pork chops in the oil
until well browned on both sides. Place the browned chops in a large
baking dish. Sprinkle onions over top. Distribute the potatoes,
carrots and mushrooms over the meat and onions. Mix the soup or white
sauce with water, salt, and thyme. Pour over the vegetables. Cover the
dish with a lid or foil and bake at 350 degrees for 45 minutes or
until the potatoes are soft. Freezing and Serving Directions: Cool the
dish completely, then seal in a two-gallon freezer bag or wrap with
heavy duty foil and freeze. To serve, thaw the dish completely. Cover
with foil and reheat at 350 degrees for 20 minutes or until heated
through. This can also be reheated in a microwave oven. Tara's Notes:
If you are cooking this in quantity, it is helpful to know that the
soup/white sauce, water, salt, and thyme combination makes about 2
cups of sauce per recipe. Remember that the darker cuts of meat will
remain more moist after reheating than the white cuts. For this reason
I would use pork ribeye chops or even pork steaks for this recipe
before I would use loin chops.
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