Some flavors are so good, they manage to cross the Atlantic and impress us Americans! The Old-World Pork Chop Bake starts off with a bed of tender cabbage and fluffy potatoes in a creamy, chicken sauce. Then it gets topped with browned, savory, juicy pork chops, just ready to sate your hunger and wow your tastebuds! Old-World Pork Chop Bake might have an old-fashioned feel, but those flavors never go out of style!
Ingredients
- 1 small head cabbage, shredded
- 4 potatoes, of your choice, peeled and sliced
- salt, to taste
- 1 (10.75-ounce) can condensed cream of chicken soup, plus 1/2 can full of water
- 1 small onion, diced
- 4 pork chops, boneless
- olive oil, to taste
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 9×13-inch baking dish.
Step 3 –Sprinkle 1/2 of the shredded cabbage evenly over the bottom of the prepared baking dish.
Step 4 –Place 1/2 of the potato slices in an even layer over the shredded cabbage layer.
Step 5 –Repeat the layers with the remaining shredded cabbage and the remaining potato slices.
Step 6 –Season the cabbage and the potatoes with the salt.
Step 7 –In a small pot, add the cream of chicken soup, the water, and the diced onion and bring the mixture to a simmer.
Step 8 –Pour the soup mixture over the vegetables.
Step 9 –Season the pork chops with the salt.
Step 10 –Heat the oil in a large skillet.
Step 11 –Add the pork chops to the skillet and cook until browned, about 2-3 minutes.
Step 12 –Place the pork chops on top of the soup mixture.
Step 13 –Cover and bake for 30 minutes.
Step 14 –Uncover and bake until the pork chops are tender and cooked through at 145 degrees F internally, about 1 hour.
Step 15 –Garnish with the fresh parsley and serve.
