1 16 oz. can crushed pineapple, drained but reserve some liquid
6-8 pork chops
Salt and pepper to taste
2-3 potatoes, sliced
8-10 strips of bacon or slices of Canadian bacon
Spray casserole dish with non-stick cooking spray. Spread bottom of casserole with crushed pineapple, then distribute the pork chops over the pineapple and season with salt and pepper. Layer slices of raw potato, covering the pork chops, then slices of bacon. Cover with lid and bake for 1 hour at 350 degrees. Check dish a few times while cooking and if the casserole starts to dry out then add some of the reserved pineapple juice.
3/4 cups all-purpose flour
1 tsp. salt
1/2 tsp. pepper
6 pork chops, fat removed
2 Tbs. oil
10.75 oz. can cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 tsp. ground pepper
1/4 tsp. dried thyme
1 cup (8 ounces) sour cream, divided
2.8 oz. can French-fried onions, divided
In a shallow bowl, combine the flour, salt and pepper; dredge pork chops in mixture. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned. Place pork chops in a single layer in an ungreased 13×9 inch baking dish. Combine soup, broth, pepper, thyme and 1/2 C. sour cream; pour over chops. Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes.
1 tablespoon vegetable oil
6 bone-in pork chops, 1/2-inch thick (about 3 pounds)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Cream of Celery Soup
1/2 cup water
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through.