My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.

Pork Chop and Potato Casserole

vegetable oil

pork chops

(10.75 ounce) can condensed cream of mushroom soup

milk

potatoes, thinly sliced

onion

Cheddar cheese

Preheat oven to 400 degrees F (200 degrees C).


Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.


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.


Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.


I used other suggestions and increased the cheese and potatoes; I decreased the milk and added garlic and French-fried onions (see my other reviews for more doubled recipes.) I used 6 medium sized potatoes sliced in the food processor.  After sautéing pork chops in olive oil, I sprinkled with a season salt.  It doesn't matter if it’s a season salt or some sort of rub, just put a spice on it.  Then I took it out of my pan and added the onions with 2 cloves of garlic, sprinkled with paprika and pepper and sautéed. I bet you could increase the onion a bit. I didn't because of the kids.   Don't add salt.  I did one time and it was too salty.  At this point I added the soup and 1/2 of cup of milk only.  Even with six medium sized potatoes, this was enough fluid.  Mix this up, add the potatoes and pour over pork chops that are in my 13 x 9 rectangle stone; cover with foil the first 30 min. and then remove foil, top with 2 cups cheese and sprinkle with French-fried onions and bake 30 more minutes.  I think the key to this recipe is thin chops, covering the dish.  Also, instead of the spices you could probably just ad a can of golden mushroom soup.

This was great with the few minor changes I made.  I used 4 potatoes and sliced them fairly thin- about what you would for scalloped potatoes. Then I used about a cup of chopped onion.  I sliced up 3 boneless porkchops I had and then browned them in olive oil and garlic with lots of fresh ground pepper & garlic salt, took them out, and then threw the potatoes and onions in next, again adding pepper & salt.  I put the potatoes & onions on the bottom of the casserole dish then the pork, then the soup mixture.  Covered with foil, baked for 30 min, added more garlic salt, salt, pepper & a bit of cayenne pepper, and the cheese, recovered and baked for 25 more min.  Delish!  My husband loved it :)  

This dish was very good...my whole family enjoyed it. I followed the advice of some other readers and seasoned the potatoes and meat before cooking used cream of mushroom soup with roasted garlic and covered the dish the first 30 minutes. I also used olive oil to brown the chops. It may not take the full hour to cook depending on how thick your chops are...be sure to slice your potatoes very thin to be sure they are cooked through..Thank you for sharing...

This was really good with a little tweaking.  I normally don't review something I change up, but this turned out well, and I wanted to make these suggestions:  I tossed the sliced potatoes with salt, pepper, mushroom soup, onions, cheese, and a few tablespoons of melted bacon grease (bacon grease may just be what made it so good).  Skipped the milk.  Just wasn't necessary.  I placed the chops in a casserole dish and dumped the potato mixture on top.  Covered with foil, and cooked in the oven for about an hour, until the potatoes were tender.

Very good and easy. I used cream of chicken soup and I seasoned flour with salt pepper and garlic powder to dredge my pork chops in before browning. A light coating of non-stick cooking spray on your baking dish will make clean-up a bit easier. Make sure you use a flavorful cheese (like sharp cheddar) to add extra taste to the potatoes. Thanks Wendy for sharing!

I suggest you use a mandoline to slice the potatoes and onions. Also, the second time I prepared this, I browned the onions slightly, along with the porkchops.  It was much better.  I followed the suggestions about seasoning the meat and potatoes prior to cooking as well.

This recipe was extremely easy and flavorful. I sauteed pork loin chops in olive oil and seasoned with Mrs. Dash -- sliced the potatoes and onions thin on the mandolin and used the roasted garlic cream of mushroom. In addition to the cheese I used french fried onions -- the new cheesy kind. That was really the crowning touch. I also see no reason why this recipe could not be used in the crockpot. I'm going to try it next time.

Big hit with the family. My four year old was asking for more meat which she rarely does. The pork was very tender and juicy. Very good recipe. I used 1" boneless pork chops and covered the dish for the first thirty minutes. It does seem to be very important to season the potatoes and meat. I also used the cream of mushroom soup with roasted garlic instead of plain. Good move! I haven't tried it with this recipe but I know this will work based on a similar recipe: For variation and some spice use a jerk rub on the pork or marinate in a jerk marinade before searing. You may also add 1 to 2 tablespoons of Marsala wine to the soup mix(depending on your taste). Instead of chopping the onions slice them. It provides a good presentation and kids can remove them easier if they want. The jerk seasoning will add some spice but mostly flavor since the soup will take care of a lot of the heat from the jerk rub.

This was really good. I can see adding in different vegies as well...

pork chop and potato casserole

Prep Time: 20 minutes

Cook Time: 1 hours

Total: 1 hours, 20 minutes

Servings: 5

Cost: $5.12 /serving

Author : WANTU

Ingredients

Instructions

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