- 4 pork chops tenderloin
- 1 1/2 teaspoons Italian seasoning
dried crushed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 11-ounce can cheddar cheese soup
condensed
- 1 10 1/2-ounce can cream of mushroom
soup condensed
- 1/2 cup water
- 4 potatoes medium (about 1 1/4 lb.)
- 1 onion medium thinly sliced
- Parsley Chopped (optional)
This recipe makes 4 servings.
Preheat oven to 350°.
Trim excess fat from chops. In a small bowl,
mix Italian seasoning, garlic powder, salt
and pepper. Sprinkle half of the herb
mixture onto chops and rub in.
In a large skillet over medium-high heat,
brown both sides of chops in hot oil.
Arrange in a single layer in a shallow
2-quart baking dish; set aside.
Reduce heat to low. Pour off excess
drippings in skillet. Add soups and water,
stirring to loosen browned bits on bottom of
skillet; set aside.
Meanwhile, peel potatoes. Slice into a large
bowl (you should have about 4 cups). Add
onion and remaining herb mixture, tossing to
coat well. Spread on top of chops. Evenly
pour soup mixture over potatoes. Cover
tightly with foil.
Bake for 1 1/2 hours or until chops and
potatoes are tender.
If desired, garnish with parsley and serve.
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