6 pork chops, 3/4 inch thick or 4-5 thin pork steaks
1 Tbsp. fat
5 cups sliced, peeled raw potatoes
6 (1 oz.) slices American cheese or 6oz. Velveeta cheese
1 tsp. salt
1/4 tsp. pepper
1/2 cup chopped onion or 2 tsp. instant minced onion
1 can cream of mushroom soup
1 1/4 cup milk
Brown chops in hot fat. Place 1/2 the potatoes in bottom of deep cake pan. Top with cheese slices. Add the rest of the potatoes. Place pork chops on top. Sprinkle with salt and pepper. Cook onions in drippings in skillet. To the onions, add soup and milk. Heat together and pour over the chops. Cover with foil. Bake at 350 degrees F for 1 hour. Uncover and bake 30 minutes more until potatoes are tender.
This is a great dish for the meat and potatoes lover!
6 medium potatoes, peeled and sliced
1/4 cup butter
1/4 tsp. minced onion
2 Tbsp. flour
2 cups milk
1 tsp. salt
1 tsp. Worcestershire sauce
dash Tabasco sauce
1/4 cup ketchup
1 cup shredded cheese
6 lean pork chops
Place potatoes in buttered baking dish. Melt butter in saucepan. Cook onion in butter. Blend in flour. Add milk and cook until thickened. Add seasonings, ketchup, and cheese. Stir until cheese is melted. Pour over potatoes. Brown chops and place on potatoes. Heat oven to 350 degrees F. Cover and bake for 1/2 hour. Remove cover and bake 1 hour longer or until brown.
Brown chops well on both sides, seasoned to taste. Remove chops to 9 x 13 inch baking dish. Saute onions, celery and mushrooms. Do not brown. Add cream of chicken soup and 1/2 can of water. Cook and mix until smooth. Place sliced potatoes over pork chops and cover all with soup mixture. Cover and bake at 325 degrees F for one hour.
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Pork Chop Potato Casserole
8 pork chops, 1/2 inch thick
1 tsp. seasoned salt
1 Tbsp. vegetable oil
1 can cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1 pkg. frozen, shredded hash brown potatoes (25oz. pkg.)
1 cup shredded cheddar cheese, divided
1 cup French fried onions, divided
1/2 tsp. salt
1/2 tsp. pepper
Sprinkle pork chops with seasoning salt. In skillet, brown chops on both sides in oil. In large bowl, combine soup, milk, sour cream, salt and pepper. Stir in hash browns, 3/4 cup cheese and half the onions. Spread into 9x13 pan sprayed with non-stick cooking spray. Arrange pork chops on top. Cover and bake at 350 F for 40 minutes. Uncover; sprinkle with remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and juices run clear. 8 servings.