I always struggle with dinner ideas, especially when it comes to the meat selection. I mean, there are only so many different kinds of meat right? Well, I’m guilty of sticking to mainly ground beef and chicken, because I don’t know what to do with anything else. Now that I have this pork and potato recipe, we can add a new cut of meat to the table. Check out what they are saying about this recipe over at Group Recipes:
“Another tried and true delight sure to please the palate. Yummy.”
Try this casserole out on your family and you may be surprised how quickly it disappears from the pan.
1 can Campbell’s cream of mushroom soup
1 carton Daisy sour cream
6 pork chops
1/2 cup Gold Medal flour
2 teaspoons parsley flakes
1 teaspoon salt
2 teaspoons freshly ground black pepper
5 cups sliced potatoes
Combine soup and sour cream in bowl mixing well.
Combine flour, parsley, salt and pepper then coat chops with flour mixture.
Place potatoes in buttered casserole dish then arrange pork chops on top.
Cover with sour cream mixture and bake at 350 for 1-1/2 hours.
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Quick Tip: Use canned potatoes to save time.
Thanks again to Group Recipes for this scrumptious recipe.