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Pork Chop Casserole
DVO Recipe Center
Serves: 6

See the video of Dan and his mother, Lori, making Pork Chop Casserole. Click here to watch the video. If you have a slow Internet connection, click here to see lower-quality video clip.

3 eggs, beaten
1 box Progresso dry Italian bread crumbs
4 large potatoes, sliced
1 onion, sliced
1 can tomato soup
1 can water
1 15-ounce can peas and carrots
6 pork chops
Lawry's Salt

Sprinkle pork chops with Lawry's Salt then dip them in the beaten eggs. Then dip into the bread crumbs until covered. Fry until brown. Layer the sliced potatos then the sliced onions on the bottom of a casserole dish. Once the pork chops are brown, layer them on top of the potatos and onions. Then cover with 1 can of tomato soup and one can of water. Next layer 1 package of frozen peas and carrots. Cover and bake at 350 for approximately 1 hour or until potatos are tender.

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