I had three bone-in center cut Pork Chops and potatoes so took parts of three recipes and made them into a casserole. We ate it with green beans and had fresh raspberries from our bushes for dessert. They are three years old now and really bearing well. Good enough to eat without anything else, but better with sugar and half and half, the raspberries that is.
The casserole turned out well, and hopefully I can remember what I did use and give you the recipe.
Pork Chop and Potato Casserole
Three bone-in center cut pork chops
3 medium baking potatoes, peeled and sliced thinly
1 small onion sliced thinly
½ teaspoon dried marjoram and or fresh thyme
Salt and pepper to taste
1 can of cream of chicken, mushroom soup
½ can milk
2 tablespoons Sherry or Marsala optional
Brown pork chops on both sides and place in 11 by 7 inch baking pan. Cover with sliced onion, sliced potatoes, In pan you used to brown chops, heat the cream soup, milk and sherry. Add the dried marjoram and thyme. Pour over the potatoes, cover with foil and bake at 350° for an hour. If getting too dry, add a little milk. Our were just right with the ½ can.