Scalloped Pork Chop Combo |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sherry Schoneman knows how to dress up a box of scalloped potatoes. The Cedar Falls, Iowa cook creates a meal-in-one by adding vegetables to the potatoes before topping them with moist chops. Ingredients:
6 bone-in pork loin chops ( 1/2 inch thick and 7 ounces each) |
2 tablespoons canola oil |
1 teaspoon salt |
2 cups water |
1 package (10 ounces) frozen french-style green beans |
1 cup thinly sliced carrots |
1 package (4.9 ounces) scalloped potatoes |
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted |
2/3 cup milk |
2 tablespoons butter |
1/2 teaspoon worcestershire sauce |
Directions:
1. In a large skillet, brown pork chops in oil; sprinkle with salt. In a large saucepan, bring the water to a boil; add beans, carrots, potatoes with contents of sauce packet, soup, milk, butter and Worcestershire sauce. Bring to a boil.
2. Transfer to a greased 13-in. x 9-in. baking dish; top with pork chops.
3. Cover and bake at 350° for 25 minutes. Uncover; bake 5 minutes longer or until a meat thermometer reads 160&;. Let stand for 10 minutes before serving. Yield: 6 servings.
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