Pork Casserole

  Today’s recipe, like my recipes for goulash and 3 ingredient chicken, is one that was one of my favorites when I was a kid.  And, like both of those recipes, it’s a pretty easy, dump everything in one pot/pan and cook kind of meal.  Hooray for delicious meals with minimal clean up!
Here’s what we’re making:
Here’s what you need:
1 pound pork loin or pork chops
2 cans condensed cream of mushroom soup
2 Tbsp bread crumbs (Italian preferred)
  Place 1 can of soup in the bottom of a casserole dish and sprinkle with 1 Tbsp of bread crumbs.  Arrange meat on top and cover with remaining soup and bread crumbs.  Bake in a preheated 350 degree oven for 1.5 hours (uncovered).  Allow to cool before serving.
  Cooking the pork this way makes it incredibly tender and moist.  The fats from the soup soak into it and make it all just fall apart.  That being said, if you don’t like cream of whatever soups, you’ll probably hate this.  Also, we may not be able to be friends.  Unless of course you give me your servings of creamy soup, then I guess we’ll be fine.
  As I said, this is one of my favorites.  The Mr. loves how tender it makes the meat (and that I’m cooking instead of him) and G ate it.  He wasn’t exuberant about it, but didn’t spit it out either.  He has been a bit bratty about eating anything but bagels and fruit lately, so “not spitting it out” is kind of a ringing endorsement right now.
  Obviously this dish involves heating up the oven, but if you’re not concerned about the heat and are looking for the long cook time aspect of a slow cooker dish, this one is a winner.  Try it out and let me know what you think!

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