Pork and Potato Casserole

[Dianna]

INGREDIENTS   
1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
1/2 cup chopped onion
1 cup shredded Cheddar cheese

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear. 3. In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
4. Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.


I found this recipe at allrecipes.com and we really liked it. The thing about it, though, is that I would like the meat to be even more tender. It could be cut with the side of the fork, but not as easily as I would like. Should I have added some more milk?

[Triss]

The recipe looks good, I would cook it on a little lower temp for a little longer time.  Did it seem dry?  If so them more milk would help that part out.

[Dianna]

It wasn't dry, Triss. It just didn't have the falling away meat like we like. The kind that sort of dissolves when you cut it, if you can understand what I am trying to say....

I will try cooking it on a lower temperature the next time I get ambitious enough to try it...

Thank you...

[Triss]

I love it when the meat is so tender that you look at it and it falls apart.  Good stuff.  I am going to try this one also cuz I love pork with potatoes.

[patches]

Actually, Dianna, the only time I bake my pork chops is when they are breaded, and I usually cook my pork at a lower temperature than 400 degrees.    Are you looking for more flavor?   If you just want the pork chops more tender, you might try marinating them first.   

[duh]

The part of the pork they call for in the recipe is not a tender cut in the general way.  So you also might try pounding it with a meat mallet.  That too can tenderize meat.

My second suggestion would be to use steaks cut from the tenderloin.  That would make the dish much more expensive but it will probably give you the texture you want.

[Tina]

And I would follow the recipe But simmer the seared pork chops in that milk (plus a little more to account for evaporation) before putting everything together. Also a lower temp in the oven.
Every time I do something like this, my potatoes are never done enough. I prefer to par boil those a bit too.

[Dianna]

Thank you, Ladies. I will try all of the suggestions to find out which works for me. We really did enjoy this dish...