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A favorite casserole that also works well using bone-in chicken but because of the longer cooking time it is not recommended to use boneless skinless chicken breasts they cook in a shorter time will become overcooked and dry, use the thicker cut pork chops for this about 3/4-inch thick and try to slice the potatoes all the same thickness, fresh sauteed mushrooms may be replaced for the canned
8 boneless pork chops (about 3/4-inch thick or use as many pork chops that will fit into the baking dish)
fresh ground black pepper (more to add to the soup mixture)
4-5 medium russet potatoes, thinly sliced
4-6 tablespoons oil (can use butter and oil)
1 large onion, chopped (or use 2 medium onions)
1 large celery rib, diced
4 garlic cloves, minced
pinch cayenne pepper, optional
1 (10-ounce) can sliced mushrooms, drained
2 (10-3/4 ounce) cans condensed cream of mushroom soup, undiluted (can use 1 can each condensed cream of mushroom and cream of chicken)
1 teaspoon garlic powder
1 (8-ounce) container sour cream
1/2 cup milk
1/3 cup fresh grated Parmesan cheese
1/2 teaspoon seasoned salt (can use white salt)
2 cups shredded cheddar cheese, divided
Preheat oven to 325 degrees F.
Grease a 13 x 9-inch baking dish.
Arrange the potato slices into the baking dish (does not have to be in one layer).
In a medium skillet heat oil over medium-high heat.
Lightly season the pork chops with black pepper (do not season with salt).
Brown the pork chops on both sides (about 3 minutes per side) remove to a plate and set aside.
To the same skillet add in onion and celery; saute until softened (about 3-4 minutes).
Add in the, cayenne and canned mushrooms; cook stirring for 2 minutes; sprinkle the mixture over the top of the potatoes in the baking dish.
In a bowl whisk together the 2 cans of condensed soup with 1 teaspoon garlic powder, milk, sour cream, 1/3 cup Parmesan cheese, 1 cup shredded cheddar cheese, 1/2 teaspoon salt and 1 teaspoon fresh ground black pepper.
Spoon the soup mixture over the onions and potatoes in the baking dish (lifting up the potato slices slightly to coat in the soup mixture).
Arrange the browned pork chops over the top.
Cover with foil and bake in a preheated 325 degrees F oven for 1-1/2 hours or until the pork chops and potatoes are tender are tender.
Remove from oven the sprinkle the top with remaining 1 cup shredded cheddar cheese and return to oven for another 5-8 minutes.