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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 10 |
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I have a large family-eight in all, so recipes tend to be larger for my family than most. You can cut this recipe in half for an average family of four. Ingredients:
8 -10 pork chops (boneless is best but not necessary) |
10 large potatoes (russet or 15 red which ever you prefer) |
2 (10 3/4 ounce) cans cream of celery soup |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 cup milk |
2 large yellow onions (sliced in rings is best but you can dice them if preferred) |
Directions:
1. Preheat oven to 350°F.
2. Peel and slice potatoes, chip-style; rinse and leave in salted water while preparing the rest.
3. Peel and slice onions into rings or diced which ever you prefer. Add to potatoes.
4. In large mixing bowl, mix soups and milk together. Reserve 1-1/2 cups for topping.
5. Take two 9x12 cake pans or large roasting pan and spray with non stick cooking spray.
6. Begin layering soup and then potatoes and onions. Keep doing this until about 2/3 of pan is full, then lay pork chops over the top of layers. Now pour the reserved soup mixture over the pork chops.
7. Cooking time is approximately 1 hr 45 min to 2 hrs 15 min depending on the thickness or pork chops and potatoes. The use of a mandolin/slicer makes it easier with the potatoes as it makes them a uniform thickness.
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