Pork Chop, Cabbage, Potato Casserole
Ingredients
1 1/2 lbs pork chops
1 medium onion, coarse chopped
1 teaspoon salt
pepper
1 tablespoon garlic powder
2 tablespoons oil
1 (10 3/4 ounce) cans cream of celery soup ( don't substitute)
1 1/2 cups milk
1/2 head cabbage, sliced
3 medium potatoes, peeled and sliced
1 1/2 lbs pork chops
1 medium onion, coarse chopped
1 teaspoon salt
pepper
1 tablespoon garlic powder
2 tablespoons oil
1 (10 3/4 ounce) cans cream of celery soup ( don't substitute)
1 1/2 cups milk
1/2 head cabbage, sliced
3 medium potatoes, peeled and sliced
Directions
Brown pork chops, onions, and seasonings in oil.
Take chops out of pan and set aside.
Add celery soup and milk to the same pan with the onions and simmer until heated through.
Put one half of the sliced potatoes in a sprayed casserole pan.
Place one half of the cabbage over potatoes.
Pour one half of soup mixture over that.
Repeat.
Place browned pork chops on top.
Cover and bake at 350°F for 1 hour or until potatoes are tender.
Remove cover last 20 minutes.
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Brown pork chops, onions, and seasonings in oil.
Take chops out of pan and set aside.
Add celery soup and milk to the same pan with the onions and simmer until heated through.
Put one half of the sliced potatoes in a sprayed casserole pan.
Place one half of the cabbage over potatoes.
Pour one half of soup mixture over that.
Repeat.
Place browned pork chops on top.
Cover and bake at 350°F for 1 hour or until potatoes are tender.
Remove cover last 20 minutes.
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