This is actually a very good recipe if done right. First you would want to use a more fatty pork steak versus pork chop (this helps not only the flavor of the dish, but the flavor of the meat.)
Before frying the pork, you need to coat it with flour. Then on med. high heat you brown the pork steak. Season with salt, pepper, and granulated garlic to taste. Make sure you just brown the meat on both sides, as it will finish cooking in the oven.
Slice your potatoes fairly thin (russet potatoes are best) as this will decrease your cooking time and your pork will not get too dry. Place potatoes in a prepared 13x9x2 cooking dish (spray with cooking spray.) By the way, this takes 6-8 large potatoes and 2 cans of cream of mushroom soup mixed with 1 can of milk or evaporated milk.
Pour soup over potatoes, making sure to cover potatoes thoroughly. Save enough soup to pour over pork.
Place pork on top of potatoes and pour just enough soup down the middle of each pork steak, (do not smother.)
Cover with foil and bake at 375 for 35 to 45 minutes, or until juices run clear of meat and potatoes are tender.
Green beans any way, shape, or form are an excellent side dish for this meal.
I hope you enjoy this as much as my family and I do. My mom started making this dish for me when I was a little girl. I am now 50 years old and enjoy it now as much as I did then, and so does my family and friends.
Thanks,
Kim's Korner
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