Pork Chops En Casserole (1941)

Susan Feliciano


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.


★★★★★ 2 votes

20 Min
1 Hr 15 Min


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  • 4 medium
  • 1 tsp
  • 1/8 tsp
  • 2 Tbsp
  • 2 Tbsp
    butter or bacon fat
  • 3 c
    whole milk
  • 8
    pork chops, 3/4-inch thick

How to Make Pork Chops En Casserole (1941)


  1. Wash 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.
  2. Lay 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.

Printable Recipe Card

About Pork Chops En Casserole (1941)

Course/Dish: Potatoes, Pork, Casseroles
Main Ingredient: Pork
Regional Style: Southern
Other Tag: Heirloom

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