Trim any fat from the pork chops, then rinse the mean with cold water and pat dry. Sprinkle a little bit of the dill weed, marjoram and garlic powder on both sides of the pork chop.
slice the onions into 1/2-in rounds, then cut the rounds in half; set aside. Wash, peel and cut the potatoes on a diagonal into 1/2-in slices; set aside.
Brown pork chops in a frying pan using teaspoon veggie oil so they dont stick to the pan. Drain any oil and transfer the meat to a skillet. Next, arrange the potatoes over the browned pork chops. Pour mushroom soup over the potatoes. Simmer on low or at 250 degrees for 20 minutes with the cover on. then arrange the onions on top, replace the cover and continue cooking for 40 minutes more.
After an hour, test the meat with a fork. If it is tender, it is ready to eat; if not, continue simmering.
Originally Submitted
1/2/2010
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