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Ingredients
4 thick premium boneless pork chops; Bam to tenderize under clear wrap and season lightly with salt and pepper both sides.
1 huge Idaho potato or 2 large potatoes; washed, peeled, sliced 1/4" thick.
1 large chopped yellow onion
4 or 5 organic carrots; peeled, sliced lengthwise into 1/4" pieces. Chop to length you like to fit dish.
1 can cream of chicken soup
1 can french onion soup
1 can cream of celery soup
1 soup can chicken broth or water
Instructions
Preheat oven to 350 degrees
Brown pork chops lightly on both sides in a little olive oil
layer in dish as follows:
First Layer
chops
potatoes
onions
carrots
Spoon cream of chicken soup over this layer
Second Layer
potatoes
onions
carrots
Spoon cream of celery soup here
Third Layer
potatoes
onions
carrots
Pour soup can of chicken broth or water over top now
Spoon french onion soup on top
Cover and bake until chops and vegetables are almost tender.
Remove cover to brown and finish cooking dish.
You can bake this for a good 2 - 2 1/2 hours. I cooked mine a little longer to get the soups thoroughly bubbly and vegetables browned.
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