Leah Page, LVN
A Pineywoods Home Health Care, Inc.
1 lb. center cut bone-in pork chops
3 large russet potatoes, peeled and sliced ¼ inch thick
1 can cream of mushroom soup, diluted with 1 can of water
1 can cream of celery soup, diluted with ½ can of water
½ large onion sliced into ¼ inch ring slices
Salt, pepper, & Tony Chachere‟s Cajun seasoning to taste
Coat a large rectangle baking dish with non stick cooking spray. Mix soups together. Start layering ingredients with the potatoes first, then the pork chops, then with onion, and finally cover all with the soup mixture. Finish layers topping off with the soup mixture. Cover with foil and cook in oven for 45 minutes or until pork chops and potatoes are tender. Serve with green beans or a green salad. My kids love this.