Scalloped Potatoes and Pork Chops
Cheddar-Corn Muffins and Green Peas
Ingredients
- 1 (10.75-oz) can cream of chicken soup
- ½ cup sour cream
- ¼ cup low-sodium chicken broth
- ½ tsp dried dill
- 6 cups thinly sliced russet potatoes (about 4 small potatoes)
- 6 (6-oz) boneless pork chops
- 2 tsp Montreal steak seasoning
- 1 Tbsp butter
Instructions
- Preheat oven to 350°F. Stir together soup, sour cream, broth, and dill in a bowl.
- Alternate layers of potatoes and soup mixture in a lightly greased 13- x 9-inch baking dish. Cover, and bake 45 minutes.
- Sprinkle pork with seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and cook 2 minutes per side or until browned.
- Place pork over potatoes mixture; cover, and cook 20 minutes or until potatoes are tender.
Side Dish Ingredients
- 1 (6-oz) pkg buttermilk cornbread-and-muffin mix
- ⅔ cup milk
- ½ cup shredded sharp Cheddar cheese
- 1 (12-oz) pkg frozen green peas
- 2 Tbsp butter
- ¼ tsp salt
Side Dish Instructions
- Preheat oven to 450°F. Whisk together muffin mix and milk in a bowl until smooth. Stir in cheese. Divide batter among 6 lightly greased muffin cups.
- Bake 15 to 18 minutes or until golden brown.
- Meanwhile, cook peas according to package directions; drain. Toss peas with butter and salt.
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