Porkchop and Potato Cassarole


Pork Chop and Potato Cassarole

  • Servings: a 9 X 13 Pan-full
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1 Tablespoon Vegetable Oil

6 boneless Pork Chops (nice Thick cuts)

1 can condensed Cream of Mushroom soup (or 1 portion of my homemade cream soup. Recipe available from the ‘home page’)

1 Cup Milk

4 regular sized potatoes thinly sliced.

1/2 Cup Chopped Onions

1 Cup shredded Cheddar Cheese.


Preheat oven to 400 degrees

there are two methods to prepare the chops.  (I use method Two)

 Method One:  Heat oil in a large skillet over medium high heat.  Place the chops in the oil and sear.

Method Two:  place pork chops in the crockpot and cover with water.  simmer on low for 8 hours.  This allows you to skip the oil and searing of the chops…although you could sear after the chops have been in the crockpot for the 8 hours.  either way is fine.

In a medium bowl, combine the soup and the milk.  Arrange the potatoes and onion in the 9 X 13 pan.  Place the chops over the onions and potatoes.  Pour the soup mix over all.  Bake 30 minutes in the pre-heated oven.  Remove and top with the cheese.  Bake an additional 30-or so minutes.


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