Linda's Pork Chop Casserole

This is another casserole that I've been making for years.

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  • 8 large pork chops
  • 6 potatoes, sliced
  • 3 medium onions, sliced
  • 1 can cream of mushroom soup, stirred well, divided
  • Salt and pepper
  • 1 green bell pepper, sliced (optional)


  1. Brown pork chops.
  2. Deglaze the pan with water, resulting in about 1/2 to 1 cup drippings.
  3. Place alternating layers of pork chops, potatoes and onions in a 9 x 13-inch baking dish. Season with salt and pepper.
  4. After first layer of pork chops, potatoes and onions is in place, pour half the soup over the top. Layer again. Season.
  5. Lay the bell pepper slices evenly over the top, if desired.
  6. Pour the remaining soup over, then pour pan drippings evenly over the top. Season.
  7. Bake, covered, for 1 to 1 1/2 hours at 350 degrees F.


Alternate method: Layer the same way in a slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 1/2 hours.

Recipe is the property of Linda Jolly - Arizona.