There are several versions of Pork Chops Supreme all over the interwebs. But, as y'all know, I can't leave well enough alone most times. So I took the basic recipe and added a lot of my touches and decided I'd rename this recipe as "Lolly's Pork Chops Supreme."
Here are my ingredients!
4 boneless pork chops (about 1/2" thick)
1 large yellow onion, thinly sliced
8 oz. sliced white mushrooms
1 T. minced garlic
freshly ground black pepper to taste
4 - 5 medium potatoes, peeled and sliced 1/4" thick
1 small jar diced pimentos, drained
1 can cream of mushroom soup
1 envelope onion soup mix
1/2 cup milk
1 T. Worcestershire sauce
thinly sliced chives for garnish
Season the pork chops liberally with Hardin's Seasoning.
Heat a couple of teaspoons of olive oil in a large skillet over medium high heat. Brown the pork chops well on both sides and remove from the skillet to a plate. Set aside. You just want to brown them; they will finish cooking in the oven.
Place the onions, mushrooms, and garlic into the skillet and lower the heat to low and let them cook for 4 - 5 minutes, stirring occasionally. Season with the black pepper.
At this point, preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with olive oil spray.
Place the potato slices into the baking dish. It's okay if they overlap.
Spread the onions, mushrooms, and garlic mixture evenly over the potatoes.
Sprinkle the diced pimentos over the veggies.
Place the browned pork chops on top.
In the same skillet, over low heat, whisk together the cream of mushroom soup, milk, onion soup mix, and Worcestershire sauce. Bring to a simmer.
Pour the mixture into the baking dish.
Bake for 45-60 minutes or until the potatoes are knife tender.
Sprinkle on the chives and serve immediately.
You gotta love all in one dishes. Looks good.
ReplyDelete