Pork Chop And Scalloped Potato Casserole

1. 1

   Preheat oven to 350u00b0F.

2. 2

   Spray a 9x13-inch baking dish with nonstick cooking spray.

3. 3

   Season both sides of the pork chops with salt and pepper. Heat a large skillet over medium-high heat. When pan is hot, add the canola oil. Rotate skillet so oil distributes evenly around pan. Brown the pork chops for 1-2 minutes per side.

4. 4

   Transfer the pork chops to a plate and set aside.

5. 5

   Return the skillet to the stove over medium heat and add oil. Add the chopped onions, dried oregano, stone-ground mustard, minced garlic, salt, and pepper and cook until the onions are tender.

6. 6

   Use a mandoline or a knife to cut potatoes into 1/4-inch-thick slices.

7. 7

   Shingle the potatoes on the bottom of the baking dish.

8. 8

   Place the browned pork chops over the potatoes.

9. 9

   In small bowl, mix together cream of mushroom soup, milk, salt, and pepper.

10. 10

    Pour the soup mixture over onions in skillet and mix to combine.

11. 11

    Pour the soup and onion mixture over the pork chops and potatoes in baking dish, and cover dish with aluminum foil.

12. 12

    Bake on middle rack of the oven for 30 minutes.

13. 13

    Remove foil and bake for an additional 30 minutes, or until pork reaches an internal temperature of 145u00b0F.

14. 14

    Check to see if casserole is done. Remove from oven or add time as needed.

15. 15

    Serve immediately. Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.