Pork Chop Casserole

• 4 to 6 fairly thick (3/4 to 1-inch) bone-in, center cut, pork chops
• Kosher salt and freshly cracked black pepper, or seasoning salt, to taste
• 1/2 cup all-purpose flour
• 1/2 teaspoon of garlic powder
• 1 cup of chopped onion
• 3 large baking potatoes, peeled and sliced thin
• 2 cups of thin sliced carrots
• 1/4 cup of celery, diced small
• 1/2 cup of diced bell pepper
• 1 can of cream of mushroom , (like Campbells)
• 1 soup can of warmed water
• 1 teaspoon of dried Italian seasoning
• Cajun seasoning (optional)
• 3-4 teaspoons butter (sliced in teaspoon sizes)
• 1/2 cup bread crumbs

1. Preheat oven to 350 degrees F. Butter a 9 x 13 inch baking dish; set aside. Season Pork Chops with salt garlic powder and pepper then coat with flour. Brown pork chops and drain, if needed and set aside. Layer casserole with onions on the bottom, then potatoes; sprinkle lightly with seasoning salt, or salt and pepper. Top with carrots, celery, and bell pepper; sprinkle with a bit more salt and pepper. Then the browned Pork Chops. Whisk together the can of soup,1 soup can of warmed water and the Italian seasoning until blended; pour evenly over the top. Season top with a light dash of Cajun seasoning, to taste. Cover tightly with aluminum foil and bake at 350 degrees F for thirty minutes, then remove foil. Rearrange chops and sprinkle bread crumbs on put 3 or 4 teaspoons of butter on top, bake uncovered for another 15-20 minutes, or until pork chops are tender and vegetables cooked through.

center, kosher salt, allpurpose, garlic, onion, baking potatoes, carrots, celery, bell pepper, cream of mushroom, water, italian seasoning, cajun seasoning, butter, bread crumbs

Taken from www.epicurious.com/recipes/member/views/pork-chop-casserole-52889931 (may not work)