Pork Chop Casserole

While this dish in not really new, it is different from anything that has previously been tried here using pork chops.

On a recent trip to visit family, I decided to cook supper. There were plenty of pork chops in the freezer so pork chops it was.

Intending to fry them after breading, I decided that baking was a better plan. I put them in a casserole dish, added some unpeeled potatoes, and onion. I was ready to begin baking but those potatoes crowding the chops just did not look right.

I removed the potatoes, but the dish looked like it needed something. I diced a quarter section of a bell pepper and added that. Then added a diced tomato. Added some more onion, and finally emptied a can of concentrated mushroom soup on top of everything else. No water. Just the concentrated soup.

All that went into the oven set to 350 degrees and stayed there for an hour.

The potatoes were cut up, boiled and mashed and a can of corn was opened for the vegtable part of the meal.

Mashed potatoes covered with the mushroom soup mixture, baked pork chops, and corn.

The end result was pretty tasty and it was just as good as left overs two days later. The bell pepper contributed most of the taste and there was more than enough salt in the mushroom soup concentrate. Probably will add some pepper to spice things up when we try this again.

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