This is significant comfort food. Don said it reminds him of a pot pie. I’ve decided it’s on the menu, when I cook at the lodge next week. It’s easy, and oh so delicious.
- 2-3 TBSP grapeseed oil (or other frying oil)
- 3/4 cup flour
- All purpose seasoning (with salt in it - like Frankly Delicious)
- 2 lbs pork chops (I used fresh ham steaks)
- 1 box (12 oz) Pacific Cream of Mushroom soup
- 1 1/2 cups cream
- 2 cloves garlic, pressed or minced
- Several sprigs fresh thyme
- 1 TBSP dijon mustard
- Salt and pepper
- 2 lbs gold or red potatoes
- 1/2 lb swiss cheese, grated
- Heat oil in a large skillet.
- Mix flour and seasoning. Dust pork chops with flour mixture, and brown on both sides. Remove to a plate when done, and set aside.
- In a saucepan heat soup, cream, garlic, thyme, mustard, salt, and pepper. When heating, stir well to combine.
- Heat oven to 350, and grease a 10 x 15 baking pan.
- Slice potatoes into about 1/4 inch rounds, and lay in bottom of baking pan. Scatter all but 1/4 cup of the cheese over the potatoes.
- Lay the browned pork chops on potatoes.
- Pour the cream mixture over everything.
- Top with remaining cheese.
- Cover tightly with foil, and bake 1 1/2 - 2 hours, depending on how you like your meat and potatoes!
- I ate way more of this than I intended to. It's just too good.