Pork Chop Casserole

Try this with red cabbage and apples on the side.

A family recipe provided by Jennifer Kiel of Washington, DC.

Pork Chop Casserole

6 pork chops
6 medium or 3 large potatoes
1 onion, sliced thin
1 can mushroom soup
3/4 to 1 cup milk
salt + pepper to taste

Brown pork chops. Slice potatoes thinly. Cover pork chops with potatoes, then add onion.

Mix soup and milk and salt and pepper and cover the meat, potato and onion mixture.

Bake at 375 deg. at least one hour or until potatoes are tender. (Use lid on casserole.) This may be refrigerated overnight.

4-6 servings.

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