6-8 pork loin chops (bone-in or bone-in)
6 russet potatoes, peeled and sliced
2 cans (10 ounces) condensed cream of mushroom soup
1 can (12 ounces) evaporated milk
3/4 cup water
3 tablespoons onion soup base (or 1 package Lipton onion soup base)
Salt and pepper to taste
Optional: fried onions for garnish
Instructions:
Start by preheating the oven to 165°C (325°F).
In a large bowl, whisk together cream of mushroom soup, evaporated milk, water, onion soup base, and season with salt and pepper to taste.
Arrange the sliced potatoes on the bottom of a greased casserole, creating a generous base.
Place the pork chops on top of the potatoes, setting the stage for a perfect fusion of flavors.
Spread the creamy soup mixture evenly over the potatoes and pork chops, making sure each piece is well coated. For added crunch and flavor, sprinkle fried onions on top, if using.
Cover the casserole with aluminum foil and cook in the preheated oven for 2-2.5 hours. For the final 30 minutes, remove the foil to allow the top to brown and crisp.
Allow the casserole to cool slightly before serving to allow the flavors to blend beautifully. This Creamy Pork Rib and Potato Casserole is not only a testament to the comfort and satisfaction that traditional dishes can provide, but it also makes for a versatile meal that pairs wonderfully with a wide range of side dishes. Whether it’s a cozy family dinner or a special occasion, this dish is sure to please any crowd with its comforting embrace and delicious taste.
