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Wednesday, January 11, 2012

Pork Chop Casserole

When I got home from work last evening, Phillip had cooked smoked pork chops, creamed potatoes, baked potatoes, and english peas for supper.  He knew that Brent would be stopping by after being in a meeting in Marianna all day, so he fed us and Brent and his family.  He's a good husband, father, and PawPaw.  We are so blessed.

My parents gave me a recipe book called Feeding The Flock by Mt. Hebron Baptist Women from Cuthbert, GA in 2004 for my birthday.  There are some good country cooks that contributed to this cookbook.  I have a number of recipes from them that I will be sharing with you. 

                                                       Pork Chop Casserole

Pork Chops
Potatoes, sliced
1 pkg. Lipton Onion Soup
1 can cream of chicken soup
1 can hot water

Dredge pork chops in flour.  Pour enough cooking oil to cover the bottom of a skillet.  Brown pork chops and then place on a platter.  Place sliced potatoes in a casserole dish that has been sprayed with Pam Spray.  Place browned pork chop on top of sliced potatoes.  Mix onion soup, cream of chicken soup, and water.  Pour soup mixture over pork chops and potatoes.  Bake at 350 degrees for 1 hr.  or until done.

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