Pork Chop Casserole with Pedersons farms and Vandy Crisps
I use to have a certain pork chop casserole, but I knew I needed to create a new form! This one has all pure ingredients, not processed, and no seed oils! The boneless pork chops from Pedersons Farms are a MUST. Sometimes I get a weird taste from pork, and these were truly the best I have had! Topped with the best chips for added crunch, Vandy Crisps, rather than fried processed onions. The best part might be the homemade cream of mushroom which honestly took about 10 minutes to make, and makes the whole casserole. Keep this one for a comfort food dinner, there was zero leftovers in our house!
Pork chop casserole
Serves about 6
What you need:
4 Thick boneless pork chops from Pedersons Farm, OR 6 thin pork chops of choice
12 red potatoes, thinly sliced about 1/2 inch
1 small sweet onion
2 cups cream of mushroom-recipe below, or 2 10oz cans
1 cup sour cream
1-2 cups shredded cheese
2 large handfuls of Vandy Crisps, crushed
Salt, pepper, garlic powder
What to do:
Preheat oven to 400 degrees Fahrenheit.
If you bought thick pork chops make sure to butterfly, and season with salt, pepper, garlic powder.
Heat a large pan on high heat. Add duck fat, or tallow.
Sear each side of pork chops 2-3 minutes.
Add potatoes, and onions to a 13x9 lined casserole dish.
Top with seared pork chops.
Mix together cream of mushroom, and sour cream. Add on top of pork chops.
Add shredded cheese.
Cook about 20 minutes.
Add crushed Vandy, cook about 20 minutes more or until pork reaches 145 or higher. Don’t overcook the pork!
Broil on high last 2-3 minutes.
Enjoy!
Homemade Cream of Mushroom soup
Makes one wide mouth mason jar
1 cup chicken broth
1/2 cup mushrooms, chopped very small
Salt, pepper, garlic powder
1 cup whole milk
2 TBSP all purpose flour
Bring chicken broth, seasoning and mushroom to a boil for about 5 minutes.
In a small bowl whisk together milk, and flour.
Add in milk mix to chicken broth, reduce heat, whisk until thickens, and remove from heat.
