Real Recipes From Real Home Cooks ®

pork chop and potato cassarole

Recipe by
Mike Klein
Santa Clara, CA

Tender flavorful pork chops and potatoes. Never dry. I love how the oven bag makes for a no mess cleanup. This is a go-to recipe for me in the fall and winter.

yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For pork chop and potato cassarole

  • 6
    pork loin chops, boneless
  • 1 Tbsp
    vegetable oil
  • 1 can
    condensed golden cream of mushroom soup
  • 1 c
  • 4 lg
    baking potatoes
  • 1 lg
    yellow onion
  • 2 c
    shredded cheddar cheese

How To Make pork chop and potato cassarole

  • 1
    Preheat oven to 375 degrees.
  • combine condensed soup and milk evenly
    Shake flour in large oven bag. Place the bag in a 9x13 glass baking dish. Combine condensed soup and milk and set aside.
  • lay potatoes in bag and sprinkle with salt and pepper
    Slice potatoes thin and lay inside bag inside baking dish. Sprinkle with salt and pepper to taste. Slice onion medium thick and set aside.
  • 4
    Heat oil in a skillet over medium-high heat. Sprinkle salt over both sides of chops. Sear the chops until brown. Lay browned chops over potatoes. Cover with sliced onions then pour soup mix over all.
  • chops and potatoes ready for the oven
    Close bag, place dish on center rack of oven and bake for 70 to 90 minutes or until potatoes are tender.
  • 6
    Open bag and evenly sprinkle cheese over chops.

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