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Scalloped Potatoes and Pork Chops Recipe

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I truly enjoy trying new recipes and baking hearty casseroles like this one for my family. This dish is easy to prepare, and baking the chops with the potatoes give the whole meal great flavor. — Susan Chavez, Vancouver, Washington

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Scalloped Potatoes and Pork Chops Recipe

Prep: 10 min. Bake: 1-1/4 hour

Yield: 6 Servings

10 75 85

Ingredients

5 cups thinly sliced peeled potatoes
1 cup chopped onion
Salt and pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
6 pork loin chops (1 inch thick)
Chopped fresh parsley

Directions

In a greased 13-in. x 9-in. baking dish, layer half of the potatoes and onion; sprinkle with salt and pepper. Repeat layers. Combine the soup and sour cream; pour over potato mixture. Cover and bake at 375° for 30 minutes.
Meanwhile in a nonstick skillet, brown pork chops on both sides. Place chops on top of casserole. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer or until chops are tender. Sprinkle with parsley. Yield: 6 servings.

Originally published as Scalloped Potatoes and Pork Chops in Taste of Home February/March 1994, p25

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Scalloped Potatoes and Pork Chops (1)

Scalloped Potatoes and Pork Chops

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Reviewed on Nov. 01, 2011 by princesskallie

This is a super easy & very tasty recipe. My hubby loves it as does everyone who comes over for a hearty meal. While the cream of mushroom soup may not be the healthiest option (that is one long list of ingredients on the can!), it is still a great standby recipe with ingredients that can easily be on hand at minimal expense. I've also found success in upping the cooking temp to make up for not enough alloted cooking time, which has worked perfectly. All around a great one!