PORK CHOP CASSEROLE
4 pork chops – boneless 2.29/lb.
1/4 t salt
1/8 t pepper
2 T butter
2 T olive oil – Bertolli 6.99/25.5 oz. or Winona Pure 4.79/5 oz.
1 can cream of mushroom soup – HT 4/3.00
1/4 c white wine – Holland House Cooking Wine 3.79/10 oz.
1/2 c chicken stock – Kitchen Basics 2.99/32 oz.
4 medium potatoes, peeled and sliced – HT Farmer’s Market russet potatoes 3.49/5 lbs.
1/2 lb. fresh mushrooms, sliced – HT Farmer’s Market baby bella 2/5.00
1 medium onion, sliced – sweet yellow 1.29/lb.
1 clove garlic, minced
1 T dried parsley
1/4 t dried rosemary
Melt butter in large non-stick skillet, add olive oil. Season pork chops with salt and pepper, brown in skillet. Meanwhile, layer potatoes, onions, mushrooms and garlic in a large casserole.
Place pork chops on top. To skillet add cream of mushroom soup, wine, and chicken stock. Stir to mix, and if using regular wine bring to a boil to remove alcohol content. Pour over pork chops and vegetables in casserole, top with rosemary and parsley. Cover and bake at 350 for 1 1/4 hours.