Ingredients:
4 boneless pork chops
1 tablespoon olive oil
4 cups potatoes, thinly sliced
1 (10 1/2 ounce) cans condensed cream of chicken soup
1/2 cup heavy cream
1/4 cup skim milk
1 tablespoon dried parsley
salt & fresh ground pepper
fresh chives, snipped to garnish
Directions:
Preheat oven to 375F degrees.
Season pork chops with salt and pepper; in frying pan flash fry chops in olive oil to seal.
Blend together soup, cream, milk, and parsley.
In a 2 quart buttered casserole dish, alternate sauce and potatoes, starting with a spoon of the sauce, then potatoes and sauce again, sprinkling with salt and pepper; repeat ending with the layer of sauce. Reserve a couple spoons of the sauce.
Top with browned pork chops; spoon saved sauce over top of each.
Cover and bake at 375F degrees for 1 1/4-1 1/2 hours or until bubbly, potatoes are tender and begin to brown.
Sprinkle with snipped fresh chives to garnish.
Trim fat off chops before transferring to serving plate.
Servings: 4
Time preparation: 10 min.
Time total: 90 min.