A one-pan meal is a delicious solution to a Wednesday night meal. A lot of folks go to church on Wednesday nights. Or, this time of year, you might be at baseball, at the pool or just tired of the school year grind.
This dish, with boneless pork chops on sale this week at Brookshire’s, can be prepared in advance and popped into the oven for a satisfying meal, all in one pan. Serve with a side salad, add some chopped broccoli to the dish or add additional veggies.
I know that last Wednesday after a swim party, a long day at work and a long day for my kids, this was an easy dish to prepare for dinner. If you make it in advance, make sure the potatoes are coated in the soup mixture before you pop the pan in the fridge, or they’ll turn brown. Alternately, you could toss them in olive oil before you layer the casserole.
For a bit of bite, chop jalapeños or chili peppers, and mix into the soup before pouring it on top of the pork chops and potatoes.
Cheesy Pork Chop Bake
1 Tbs extra virgin olive oil
6 (6 oz) boneless pork chops
1 (10.75 oz) can condensed cream of mushroom soup
1 cup milk
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp garlic powder
4 potatoes, thinly sliced
1/2 cup onion, chopped
1 cup cheddar cheese, shredded
Preheat oven to 400° F. Spray a 9 x 13 baking dish with nonstick cooking spray.
Heat olive oil in a large skillet over medium high-heat until oil is fragrant and shimmering. Sear the pork chops quickly on each side. Remove from pan.
In a medium bowl, whisk soup, milk, salt, pepper and garlic powder together. Arrange the potatoes and onions in the baking dish. Place the seared chops over the potatoes and onions. Then, pour the soup mixture over all.
Bake for 30 minutes. Top with cheese, and bake for 30 more minutes.
Nutritional Information: Calories Per Serving: 688, Calories from Fat: 478, Fat: 53 g (21 g Saturated Fat), Cholesterol: 169 mg, Sodium: 729 mg, Carbohydrates: 19 g, Fiber: 6 g, Sugar: 3 g, Protein: 45 g.
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