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Pork Chop and Potato Casserole

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Categories Main Dishes, Savory Foods

Rustic and no-fuss this pork chop and potato casserole is exactly the dish you need for a simple, hearty meal.

This casserole skips all the canned soups and instead focuses on basic everyday ingredients combined in a flavorful way that bakes up delightfully in the oven.

Pork chop potato casserole is the recipe you need for an easy and relaxed meal that cooks up while you’re doing other things making it a nice addition to lazy weekends at home.

A plate with a pork chop, potatoes, and peas sits on a table. Text overlay reads old-fashioned pork chop casserole.

Easy but Needs Time

This is an old recipe that relies on a long baking time but is quite easy to pull togehter and hands-off, once it is in the oven.

This is one of those easy weekend friendly meals. Something you want to bake for guests or days when you’re just hanging out at home with no pressing errands or things to do.

Boneless or Bone-In Pork Chops?

Because we buy pork from a local farmer, we get the chops with the bones in and I just used those in the testing of this recipe.

A pork chop sits on a square plate with potato slices garnished with snipped chives and some green peas.

Using boneless chops might be easier for serving but I wouldn’t suggest buying them special. Use what you have, it’ll turn out great either way.

Potato Choices

Again, use whatever you have in the pantry but if you have a choice a starchier potato will help everything get thicker during the baking process.

The Sauce

If you want, you can absolutely serve the sauce in the baking dish on top of the plated pork chop and potato casserole.

It might be a bit thin, but you could thicken it up like a gravy on the stovetop, if desired.

We don’t do that at my house, preferring to just eat it plain.

Herb & Spice Choices

In the original recipe below, I included fresh chives for flavor. However, you could easily substitute whatever fresh herbs you enjoy and have on hand.

Feel free to add some garlic powder or onion powder to taste to the flour mixture for even more flavor.

Slices of potatoes garnished with chives sit at the front of a plate with a pork chop and peas behind them. In the background are some candles and a book.

Easy to Feed a Crowd

This is a great recipe to double or triple for feeding a crowd.

Simply bake in a 9X13 inch pan and cover with aluminum foil, if you don’t have a large enough casserole dish.

How to Serve

You could just take the whole thing in the casserole dish to the table but the milk tends to make the edges of the pan quite dark and ugly in my opinion. I just don’t feel like it’s appetizing in that way.

I opt instead, to plating the pork chop casserole before serving. Simply dividing the pork chops and potatoes amongst 4 plates and then putting that on the dinner table with additional sides in serving bowls for folks to choose what they want to add.

You could also, place pork chops on a platter, the potatoes in a serving bowl, and extra sauce in a gravy boat or bowl with a ladle so everyone can serve themselves.

Definitely serve it alongside some more veggies like greeb beans, brussels sprouts, peas, carrots, broccoli, etc. and some bread for a wonderful meal the whole family can enjoy.

Be sure to serve a simple dessert, like chocolate chiffon cake after dinner!

How to Store Leftovers

Put any leftovers in an airtight container and refrigerate for up to three days.

Reheat leftovers gently in the oven or microwave.

A pork chop sits on a square plate with sliced potatoes and green peas.

Pork Chop & Potato Casserole

Yield: 4 Servings
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes

Simple and hearty this basic casserole is a great main dish for family meals with no fuss.

Ingredients

  • 4 Pork Chops
  • 1 Tablespoon Olive Oil
  • 1/4 Cup Unbleached, All-Purpose Flour
  • 1 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 Tablespoons Minced Chives or Parsley
  • 1 1/2 Cups Peeled, Sliced Potatoes (about 1 pound)
  • 1 1/2 Cups Hot Milk

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Lightly grease a casserole dish.
  3. Season both sides of the pork chops with salt & pepper, to taste.
  4. In a large skillet, fry the pork chops in the olive oil on medium-high heat just until both sides are brown. Remove from heat and set aside.
  5. In a small bowl, combine the flour, salt, pepper, and minced herbs. Set aside.
  6. Put 2 browned chops on the bottom of the baking dish. Sprinkle the pork chops with half of the flour mixture. Layer half of the potatoes over the top of the flour mixture.
  7. Repeat the layers, pork chops, flour mixture, potatoes.
  8. Pour hot milk over all.
  9. Cover the dish and bake in the preheated oven for 1 hour.
  10. Remove the cover and bake another 20-30 minutes, until mixture is thicker.
  11. Divide the pork chops and potatoes amongst 4 plates to serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 139mgSodium: 665mgCarbohydrates: 24gFiber: 2gSugar: 5gProtein: 46g

We try but cannot 100% guarantee these results.

© Handmedownkathie
Cuisine: American / Category: Main Dishes
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