pork chops en casserole (1941)
I'm finding lots of new-old recipes in my 1941 edition of The New American Cookbook. So many of them remind me of the meals my mother served. Although she didn't become a homemaker until the mid-1950's, I think she learned from her older sisters, mother, and mother-in-law who were cooking through the Great Depression and World War II. This recipe is almost identical to one she used to serve. Sometimes she would substitute smoked sausage for the pork chops.
prep time
20 Min
cook time
1 Hr 15 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 4 medium potatoes
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons flour
- 2 tablespoons butter or bacon fat
- 3 cups whole milk
- 8 - pork chops, 3/4-inch thick
How To Make pork chops en casserole (1941)
-
Step 1Wash and peel potatoes; slice thin. Place layer of potatoes in greased baking dish. Sprinkle with flour, salt, and pepper and dot with butter or bacon fat. Repeat layers until all potatoes are used. Pour milk over all.
-
Step 2Lay pork chops on top. Bake in oven at 325 degrees until potatoes are tender, about 1 1/4 hours. A slice of orange or green pepper ring may be placed on each chop the last 15 minutes of cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potatoes
Category:
Pork
Category:
Casseroles
Ingredient:
Pork
Method:
Bake
Culture:
Southern
Keyword:
#scalloped potatoes
Tag:
#Heirloom
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