This is like combining several of our traditional Thanksgiving dinner fixings all in one casserole, except pork chops take the place of turkey. (Although one could probably substitute turkey breasts for the pork chops!
- Boxed Stuffing Mix
- Pork Chops
- Cream of Mushroom Soup
Begin by making homemade mashed potatoes … 5 – 6 potatoes worth. Add the usual butter, salt and pepper to potatoes that have been peeled, boiled and mashed. But, add little or no milk … you want these potatoes pretty thick! Set aside.
Next, salt and pepper 4 – 6 thin pork chops (I prefer boneless), then brown in olive oil on both sides.
Mix together 1 can of cream of mushroom soup with 1/4 cup of milk. Spread a little on bottom of greased casserole dish.
Lay out pork chops in a single layer on top of soup mixture.
In separate bowl, slightly “moisten” boxed chicken, pork or herb stuffing mix with some water … just until the stuffing comes together. Set aside.
You will now alternate “piles” of mashed potatoes and stuffing all over the top of the pork chops until you’ve pretty much covered the whole surface of the chops. It ain’t particularly pretty, but it’s pretty darn tasty! Pour the remaining soup mixture over the casserole and loosely cover with foil.
Bake for 45 minutes in a 350º oven, then remove foil and bake for another 15 – 20 minutes or until top begins to brown and casserole becomes bubbly. (Thicker chops should be cooked a little bit longer when browning for them to be fully done during baking process.)