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| Cheesy Scalloped Pork Chops |
A simple yet tasty pork chop and scalloped potato casserole that all cooks in the same dish. The crunchy cheese topping is to die for.
One thing I love more than a good casserole is a good casserole using pork chops. Most of all, I like easy. This fills all the bills.
I saw a dish similar to this on AllRecipes, but naturally, I try to tailor it to my taste. As made, it seemed it would be a bit bland as it just used the soup and milk. No thanks–a sauce should have a bit more flavor, IMO.
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| Yummy cheese pork with creamy scalloped potatoes |
That recipe was basically used for cook temps and cook times. Honestly, I was very dubious of putting on cheese and letting it cook at such a high heat for 30 minutes, but I did it anyway. Glad I did and here’s why–
The cheese combining with the topping of now-reduced soup mixture forms an incredibly crunchy and flavor-packed crust on the pork chops. It was hard to decide whether I liked that more than the creamy and delicious potatoes underneath.
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| Cheesy Scalloped Pork Chops |
I used red potatoes for that and didn’t peel them because I wanted a bit of color. These red-skinned potatoes were a creamy yellow color inside. I think it’s a newer variety–a cross between a Yukon Gold and a red. Whatever, but it’s what I had. I would say to use red potatoes since you really don’t want it to turn mushy like a Russet would under such conditions. But that’s only my preference. Use what you have or what you like. Either way, these potatoes will taste fantastic.
You can substitute chives in place of the poultry seasoning if that isn’t your dish of tea or leave it out. I like the flavor of thyme and sage mixed with pork, you may not. Anyway, the flavor is only a whisper. I didn’t put enough in to knock me off my chair LOL.
The dish is a Le Creuset gratin in the color Fennel. Fennel has been discontinued for the new green shade called “Palm.”
Cheesy Scalloped Pork Chops
- 4 bone-in rib pork chops
- 1 tbs olive oil
- 4 large potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 can (10.75 oz) cream of mushroom soup
- 1 cup milk
- 1 envelope chicken Swanson Flavor Boost*
- 1/8 tsp poultry seasoning
- 1 cup shredded cheddar cheese
*1 tsp of granulated chicken bouillon may be substituted.
Preheat oven to 400 degrees F. Spray a 11×7 or 13×9-inch pan with non-stick spray.
In a small bowl, mix the soup and milk, adding the milk slowly while stirring to eliminate any lumps. Add the poultry seasoning and the Flavor Boost; stir well.
Place the sliced potatoes and onions in the bottom of the prepared baking pan.
Heat a large skillet over medium-high heat. Add the olive oil and brown the pork chops well on each side. Place pork chops on top of the onion/potato mixture.
Pour the soup mixture evenly over pork chops and potatoes.
Bake for 30 minutes.
Top casserole with the shredded cheese, return to oven and bake for an additional 20-30 minutes.
Serves 4
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| Cheesy Scalloped Pork Chops |
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