- 6 to 8 trimmed pork chops [boned or not]
- Dijon or any mild mustard
- Butter
- Oil
- 4 to 6 potatoes, sliced
- 1 onion, into rings
- 1 [10-ounce / 284-mL] can cream of celery soup concentrate [or any other cream soup]
- 1 1/4 cups [310 mL] milk
- 1 teaspoon [5 mL] marjoram
- Salt and pepper, to taste
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- Preheat oven to 350°F [180°C].
- Brush pork chops with mustard.
- Heat a little butter and brown chops on both sides.
- Arrange potato slices into a rectangular baking dish; top with onion rings, then with pork chops.
- Mix together cream of celery soup concentrate, milk and marjoram; salt and pepper.
- Pour all over pork chops.
- Bake into preheated oven, for approximately 2 hours.
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