Since I have pork chops in my freezer and my fiance is over, I thought why not make a casserole! With potatoes, cheese, pork, and lots of flavor I figured he would like this recipe.
Ingredients: 8 thinly sliced yukon gold potatoes, 4 pork shops, 1 cup of cheese, 1.5 cups milk, 1 can cream of mushroom, 1/2 tsp thyme, 1/4 tsp rosemary, 1/8th tsp cayenne, 1/2 tsp chulula, 1 Tbsp worcestershire sauce, 8 slices of bacon (chopped up), 1/2 an onion minced, 8 garlic cloves chopped, 2 slices american cheese, salt and pepper to taste.
First slice spray the casserole pan with cooking spray. Then place 4 of the thinly sliced potatoes on the bottom. Sprinkle half the cheese over the potatoes and then layer the other half of the potatoes and cheese.
Heat oven to 400 degree.
In a large sauce pan render down the bacon. Add the onion and garlic. After about 5 minutes, pour in the milk. Bring to a boil and add the spices, hot sauce, worcestershire sauce, salt and pepper, and american cheese. Boil for about 10 minutes. Pour over the potatoes. Place in the oven for 45 minutes.
Sear the pork chops 5 minutes each side. Once the 45 minutes on the potatoes, place the pork chops on top of the potatoes and pour the mushroom soup over the pork chops. Cover the casserole with aluminum foil and continue to cook for another 45 minutes. Take out of the oven and let sit for 5 minutes.
This was like homemade scalloped potatoes with added meat. It was good and I would so make this recipe again. I mean anything that cooks that long in the oven has to be good right?!
Although the picture doesn’t do the dish justice but it tastes pretty damn good!!