The pork chops and scalloped potatoes cook all in one casserole! Excellent family meal that will please all.
Whole pork loins were on sale last week and I never turn down sales on this! Boneless loins are versatile and whatsmore, you can cut it any way you wish.
What I choose to do with it more often than not is to cut it in half and reserve the loin end for braising or roasting, then cut the remainder up as chops or steak.
This casserole is made with the portion I cut as chops. Since I wanted to make something different than the usual baked and breaded chops, I searched for a good all-in-one recipe.
I came across the original recipe on AllRecipes. It was pretty basic and most people raved about how good it was.
The recipe is good, it’s a bit basic and on the bland side, so it lends itself to being jazzed up a bit. The next time I make it, I am going to replace part of the milk with evaporated milk because the potatoes were a bit too watery for my taste, but they still tasted fine. I’m just used to scalloped potatoes with a creamier sauce. A little Parmesan cheese mixed with the milk would be a nice addition too. Just make sure to use a mandoline to slice the potatoes–they need to be ultra thin to cook in the allotted time.
Overall, I found this quite pleasant, and where it may not have flavors that come out and kick your butt, it’s quite a nice comfort dinner and one that kids would probably like a lot.
- 6 boneless loin pork chops
- 2 small to medium onions, chopped
- 2 tbs butter
- 4 cups potatoes, sliced very thinly (mandoline recommended)
- 1 can (10.75 oz) cream of mushroom soup
- 1¼ cups milk
- Preheat oven to 350 degrees F
- Butter or spray a 2-quart baking dish (11 x 7-inches)
- Heat a large skillet over medium-high heat.
- Melt 1 tbs of the butter in the pan
- Brown pork chops on both sides; remove from pan and set aside.
- Add the remaining 1 tbs butter to the skillet and add the chopped onion.
- Cook onions until they are soft.
- In the same pan as the onions, add the condensed soup and gradually stir in the milk so you don't get lumps; set aside.
- Slice potatoes and place in an even layer in the prepared baking dish.
- Place pork chops on top of potatoes
- Pour soup mixture over pork chops. Wiggle the pan a bit so the sauce distributes throughout the pan.
- Cover and bake at 350 degrees F for 30 minutes.
- Remove cover and bake for an additional 30-40 minutes.
- FOR SLOW COOKER
- Follow recipe up until sauteeing onions and making the soup sauce
- Place sliced potatoes in the buttered crock of the slow cooker
- Place pork chops on top of potatoes.
- Pour soup mixture over chops
- Cover and cook for about 3-4 hours high 5-7 hours low