This tasty pork chop casserole is perfect at the end of a busy day—it is simple to prepare while hearty and satisfying. The pork chops are quickly browned in a hot pan and then baked in the oven with potatoes and onions and a simple sauce of condensed soup and milk. Before serving, the casserole is topped with shredded cheese and heated until bubbly. Serve alongside roasted broccoli or Brussels sprouts or a refreshing winter salad.
You hear a lot about “pork chops and applesauce.” But I’m going to go out on a limb and say that we should be hearing a whole lot more about pork chops and potatoes. Well, pork chops and potatoes that are baked up in a creamy herb-scented sauce and topped with crispy breadcrumbs and cheese. Because that’s just what this is. It’s a casserole that’s pretty darn hard to beat.
he base layer here (and the carb-y comfort) is thinly sliced red potatoes that get simmered with some onions in a bit of cream until they’re just fork tender. You want to be sure they cook through but don’t fall apart, so slice ’em thin. A mandolin is your friend here. They form a little bed in the baking dish, and that’s topped with some fresh rosemary and nutty gruyere cheese.
Pat the pork chops dry and give them a sprinkle with some salt and pepper, but there’s no need to sear them or prep them in any other way. Just nestle them down into that creamy bed of onions and potatoes and top them with more cheese and some Panko breadcrumbs.
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