Day 17: Pork Chop Casserole

This is Paul's childhood favorite, and I've never made it for him. I am a terrible wife. I am also a bad daughter in law. At my wedding shower, my mother in law gave me the special dish she uses to make the casserole so I would continue to make it for her son. I suck. This is another case of me feeling way too much pressure. What if it tasted like crap and I ruined pork chop casserole for Paul forever. I'd never forgive myself. So, for the last 6 years I have pretended the recipe didn't exist and watched him enjoy it when we ate dinner at my in laws' house instead.

Conveniently, Jane was over today playing with the kids, so I was able to get some last minute tips and a little pep talk. She even stayed long enough to okay my potato slices. As she left, I prayed that her last minute advise would be enough to take my pork chop casserole to the level Paul knows and expects.

Pork Chop Casserole

6-8 bone in pork chops
5 medium russet potatoes
Lipton onion soup mix(half an envelope)
milk

Step 1: Season pork chops with any or all of the following: garlic salt, Lawry's, onion salt.

Step 2: Brown pork chops in hot pan

Step 3: Peel and slice potatoes thin

Step 4: Grease 9x13 pan lightly with Crisco and spread potatoes in pan

Step 5: Sprinkle with onion soup mix and cover bottom of pan with milk

Step 6: Place pork chops on top

Step 7: Bake for 1 hour at 400 degrees

Kitchen Play by Play: SUPER EASY!!!! This recipe has less than five ingredients; it doesn't get much easier than that. I did not want leftovers, so I only made four pork chops and three potatoes. Since the pan was already hot, the pork chops were browned within 2 minutes. In the meantime, I was peeling the potatoes. I sliced the potato long ways twice and then sliced them short ways VERY thin. They must be thin in order to fully cook. Don't do the potatoes too early or they will start to turn brown. I sprinkled more like 3/4 of an envelope of Lipton onto the potatoes because Paul LOVES onion soup mix. I would definitely use this much if I had more potatoes/chops. Paul said that in college he used the whole envelope. That, I think, would have been too salty for me. The milk is tricky. No real measurement. Jane said to barely cover the potatoes and to possibly pour some liquid out half way through cooking if it looks a little watery. I looked at mine with 18 minutes left and couldn't get any liquid to pour out. Initially, I only coated the bottom of the pan with milk, so if you don't want to mess with the casserole during cook time a little less milk at the beginning may work. Just be careful not to add too little or the potatoes will be dry. I used my special Pampered Chef Stone Baking Dish, but a 9 x13 would work too. If you have several chops, they may overlap a little. Overall, though this explanation is very lengthy, the casserole was in the oven 9 minutes after I started prepping it.

The finished product Just out of the oven

The complete meal

The Verdict:
Nicole- Pork chop lovers everywhere listen up, THIS IS THE DISH FOR YOU! The chops were super juicy and tender. The potatoes were salty and perfectly cooked. It looked pretty on the plate. I'm really proud of myself, but at the same time feel really stupid that I have been afraid to try this recipe all these years. My husband will be happy to hear that pork chop casserole will no longer be the dish we don't speak of. Pork chop casserole will be making frequent appearances on our kitchen table until we are old and gray. I give it a 5.

Paul-gives it a 5. "Pork chops are one of my all time favorites. Mix them with Lipton potatoes and applesauce and you have one delicious combo."

Austin-ate an entire pork chop...before falling asleep at the table. Not a huge fan of the potatoes though.