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Pork Chops and Scalloped Potatoes

– 4 portions pork chops
– 1 tablespoon cooking oil
– 2 tablespoons sherry
– 1 can cream of mushroom soup
– 1/2 cup sour cream
– 1/4 cup water
– 2 tablespoons chopped parsley
– 4 cups potatoes, thinly sliced
– 2 onions, sliced
– 4-6 mushrooms, sliced


In a skillet, brown the pork chops on both sides. Remove from skillet and set aside. Deglaze the pan with the sherry. Add the onions and mushrooms and cook for about 2 minutes. Remove from heat and blend in the soup, sour cream, water, and parsley. In a 2-quart casserole dish alternate layers of the soup mixture and potatoes, that have been sprinkled with salt and pepper. Top with the pork chops; cover and bake at 375 degrees F for 1-1/4 hours.

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