The pork chops and scalloped potatoes cook all in one casserole!  Excellent family meal that will please all.

Cut Your Own Pork Chops!

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.

Jazz Up The Original

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.

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Pork Chops & Scalloped Potatoes Casserole

The pork chops and scalloped potatoes cook all in one casserole!  Excellent family meal that will please all.

Prep Time30 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Comfort Foods, Everyday Meals, Pork

Cuisine: American

Keyword: pork chop recipe, scalloped potatoes

Servings: 6

Calories: 399kcal

Author: Judith Hannemann

Ingredients

• 6 boneless loin pork chops
• 2 small to medium onions chopped
• 2 tbsp butter
• 4 cups potatoes sliced very thinly (mandoline recommended)
• 10.75 oz cream of mushroom soup
• 1 1/4 cups milk

Instructions

• 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

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 26g | Protein: 37g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 496mg | Potassium: 1263mg | Fiber: 4g | Sugar: 4g | Vitamin A: 201IU | Vitamin C: 19mg | Calcium: 119mg | Iron: 6mg

The post Pork Chops & Scalloped Potatoes Casserole appeared first on The Midnight Baker.

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.

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.

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

Cheesy Scalloped Pork Chops

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Two Cheese Scalloped Potatoes

Rich and delectable side dish.  Not for dieters!

I could think of no better recipe to make in my new “Slate” baker!!  I’ve been intrigued by this color ever since I ran a Revol giveaway and my winner (Margo ) chose that color!!

This is a recipe that originally was made in foil pouches on the BBQ grill.  It can still be made that way, only you have to cut down the ingredients some.  Nothing scientific here folks, the amount of potatoes, cheese, etc., is entirely up to you!

I used heavy cream in here because I have quite a bit of it, but you can use light cream or half and half.  I would not recommend milk, even whole milk as it would probably be too watery.

You can just chop the onion and add it without cooking. However, I chose to caramelize the onions for added flavor, but it’s not necessary!

Next time I am trying this with blue cheese substituted for the asiago/cheddar combo.

Two Cheese Scalloped Potatoes

• 6-8 medium potatoes, skin on
• 3/4 cup shredded Asiago cheese
• 3/4 cup shredded sharp white cheddar cheese
• 1 medium onion, chopped
• 3/4 cup cream
• 2 tbs butter, melted
• salt and pepper to taste
• 1 tbs fresh rosemary, chopped
• 1 large clove garlic, minced

Preheat oven to 350 degrees F (175C).


Scrub potatoes under cold running water; dry.  Slice 1/8-inch thick (3mm)–a mandoline or food processor with the slicing blade is recommended for even slices.


Lightly spray or grease a Revol 2.7 quart baker.


Add a single layer of sliced potatoes to the pan.  Brush with 1/3 of the melted butter.  Top this with 1/3 of the chopped onion, a sprinkle of salt & pepper, 1/3 of the Asiago cheese and 1/3 of the cheddar cheese.  Repeat 2 more times and end with a layer of plain sliced potatoes.


Brush the top with remaining butter.  Pour the cream evenly over the top of the casserole. Sprinkle with minced garlic and chopped rosemary.


Cover with aluminum foil and bake for 40-45 minutes covered.


Remove the foil and bake for an additional 15 minutes to crisp top layer of potatoes.


Serves 8

Two Cheese Scalloped Potates

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