6 – Pork Chops (wild or domestic - bone in or bone out) This was made with wild hog pork chops
1 – Large Onion
4 – Medium Russet Potatoes
1 – Large Can Cream of Mushroom Soup (OR, I also substitute with a pan of homemade gravy)
Garlic Pepper Rub
- Pre-heat oven to 350 degrees.
- Thinly slice potatoes into medallions. The thinner the better here. The thicker the slices the longer it will take to cook. You don’t want to pull your casserole out and have crunchy potatoes.
- Season potatoes. I like to sprinkle Hi Mountain Jerky Garlic Pepper Rub over the potatoes and then toss them so they all have a little flavor.
- Halve the onion and thinly slice it.
- On the bottom of a 9x13-inch baking dish, spoon a dollop of cream of mushroom soup or gravy into the pan and spread it out.
- Begin to lay your potatoes into the bottom until it is completely covered. I layer them in an almost domino like fashion, so they overlap each other a bit.
- On top of the potatoes layer, scatter some of the thinly sliced onions.
- On top of the onions, take another large spoonful of cream of mushroom soup or gravy and spread it evenly over the top.
- Repeat this layering pattern – potatoes, onions, cream of mushroom – until your pan is almost full or you run out of ingredients.
- Set aside.
The Pork Chops:
- Lightly flour your pork chops. I like to season my flour with the same Garlic Pepper Rub used on the potatoes.
- Heat vegetable oil enough to brown 6 pork chops, in a large pan on the stove.
- Add a couple of chops to the pan at a time and cook them on each side until they are golden. They do NOT need to be cooked through. Continue until all of the chops have been pan fried.
- Layer the chops on top of the layered potatoes in your 9x13-inch pan. Even if you have to overlap them a little bit, they’ll fit, just squeeze them in.
- Cover the casserole dish tightly in aluminum foil and put on the center rack in the oven.
- Cook for 1 hour, then remove and check potatoes and chops for doneness. Depending on the amount of potatoes you have, and the thickness of your chops, you may have to adjust the cooking time and add up to 30 more minutes to get it cooked all the way through.
Serve it up:
Once your casserole is out, plate up a pork chop for everyone and a generous portion of tender creamy potatoes from beneath and season to taste.
If your oven has a warm/hold feature, you can keep this casserole warm for hours. This is handy for family members, hunters or company that are coming and going, and you aren’t certain when they will show up.
Leftovers – This is great reheated and makes a good breakfast, too. Cutting the pork chop and potatoes into small pieces, you can reheat it in a pan on the stove top and add an egg at the last minute and you have a hearty way to start the day.
Gravy: Like I mentioned above, you can substitute gravy for the cream of mushroom soup which my family much prefers. I make an onion gravy. I sauté a whole onion in 1/3 cup of butter until the onions are soft. Then I add 1/3 cup of flour and continue to cook it for 2-3 minutes. Then I whisk in a about 2 cups of stock until the gravy reaches my desired thickness. Quick note on stock: I use beef stock, but you can use whatever stock you like here – chicken, beef, vegetable – it doesn’t matter, it’s really about what you like.
Rice: In addition, instead of using potatoes you can use rice. Cook 2 cups of brown rice. Then mix in the cream of mushroom or gravy as well as onions and pour that into the bottom of your 9x13-inch baking pan. Place your chops on top of the rice mixture and cook until done.