Preparation Time: 20 minutes
Start to Finish Time: 2 to 2-1/2 hours
•4-8 bone-in or boneless pork chops
•6-10 Russet potatoes, peeled and sliced
•1 large head cabbage, sliced
•1-2 large onions, peeled and sliced
•1 can cream of mushroom soup
•1 can cream of chicken soup
•Salt and Pepper to taste
Preheat oven to 350 degrees. Wash and pat dry chops with paper towels. Season each with a little Kosher/sea-salt/no-salt, and fresh ground pepper to taste.
In a non-stick frying pan, drizzle a little olive oil. On high heat when oil is rippling, lay each chop in pan, only browning each side! When browned on both sides, take out of pan and lay on paper towels to drain any fat or oil off.
In a large deep casserole dish, lightly spray with olive oil/Pam/or using butter, oil dish lightly for non-stick.
1. Lay your medium-thin sliced potatoes, 1-2 layers making sure to cover the bottom of the dish.
2. Cover with a layer or two of sliced cabbage.
3. Next layer add sliced onions.
4. On top of onions, lay "browned only" chops.
In a medium bowl, mix together cream of mushroom and cream of chicken soups, then spread evenly on top of your casserole. Making sure everything is covered.
Tightly cover the dish with the shiny side of the foil down. Place in preheated oven and cook 1-1/2-2 hours. When finished, let rest for at least 20 minutes before removing foil.