This pork chop scalloped potato casserole has directions for both oven and crockpot cooking. Just depends if you want dinner in 90 or 3+ hours. If your a morning person and likes to come home to a meal that's been cooking all day with little clean up then the crockpot method is best for you. Otherwise, to prep and cook will take 90 minutes. Serves 6
6 boneless pork chops (I only had 4)
2 small or 1 medium yellow onion, chopped
2 tablespoons butter, divided
4 cups potatoes, sliced (I used 6 Klondike potatoes)
1 can of cream of mushroom soup
1 1/4 cup milk.
Preheat oven to 350F. Spray a 11x7 baking dish with nonstick cooking spray. In a medium size skillet on med/high heat melt 1 tablespoon butter. Brown your pork chops on both sides and set aside. Add the remaining tablespoon of butter and the onions cook until soft. With the soft onions add in the soup and milk. Stir continuously so you don't get any lumps. In the baking dish spread out a layer of sliced potatoes then top with the pork chops. Cover the pork chops with the soup mixture. Make sure it's evenly distributed. Cover and bake for 30 minutes then uncover and bake an additional 30 minutes.
Instead of adding ingredients to baking dish add the sliced potatoes to the bottom of the crockpot. Then add the browned pork chops and top with the soup mixture. Cover and cook 3-4 hours on high or 7-8 hours on low. Yum Yum!