Pork Chops With Potatoes and Mushrooms |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 4 |
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The Best Casserole Cookbook Ever, Beatrice Ojakangas Ingredients:
olive oil, for brushing |
4 large baking potatoes, scrubbed and thinly sliced (leave skin on) |
2 cups sliced mushrooms |
1 medium onion |
2 teaspoons salt |
1 teaspoon dried sage |
1 cup heavy cream |
4 boneless pork chops, 1 1/2 inches thick |
1/4 cup seasoned fine dry breadcrumb |
Directions:
1. Preheat oven to 400°; brush a 13 x 9 inch baking dish with olive oil.
2. Layer the sliced potatoes, mushrooms, and onions, in the dish; sprinkle with the salt and sage leaves.
3. Pour the cream over evenly.
4. Brush the pork chops with olive oil (just enough to coat very lightly), and rub the breadcrumbs onto both sides of each pork chop (about 1 1/2 teaspoons per side).
5. Place pork chops on top of the vegetables.
6. Bake, uncovered, for 45 minutes to 1 hour, or just until the pork chops are cooked through and the potatoes are tender.
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