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Au Gratin Pork Chops Recipe

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Like a stackable casserole, this cheesy pork chop bake has meat, potatoes and good-for-you green beans all in one dish. And besides the smiling faces you'll see, the best thing about this meal from Paige Austin of Walkerton, Indiana is that clean-up is a cinch.
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min.
MAKES: 6 servings

Ingredients

  • 2 packages (4.9 ounces each) au gratin potatoes
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 cups 2% milk, divided
  • 1 package (16 ounces) frozen French-style green beans
  • 6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

Nutritional Facts

1 serving (1 each) equals 264 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 1,249 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.

Directions

  1. Place dried potatoes in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the mushroom soup, 1 cup milk and contents of one sauce mix packet; pour over potatoes. Top with green beans and pork chops.
  2. In a large bowl, combine the cheese soup, remaining milk and contents of remaining sauce mix packet; pour over pork chops.
  3. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; bake 20-25 minutes longer or until meat juices run clear. Yield: 6 servings.
Originally published as Au Gratin Pork Chops in Simple & Delicious January/February 2007, p13

Nutritional Facts

1 serving (1 each) equals 264 calories, 10 g fat (4 g saturated fat), 28 mg cholesterol, 1,249 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Au Gratin Pork Chops

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 18, 2013

This had my daughter's favorite items so it was a hit with the family! I will make this again.

MY REVIEW
Reviewed Oct. 11, 2011

A good recipe for a quick and tasty dinner that the family loved and will ask for again and again.

MY REVIEW
Reviewed Dec. 31, 2009

This seemed like such a good idea, and was very easy to make. When served the first time and hot, this dish was good enough. As it cooled, however, it became less and less palatable. We attempted eating the leftovers but ended up throwing away good pork chops because it was just plain yucky. My only tip is to try really hard to get all the potato pieces saturated with sauce, but even then, better eat this all the first night.

MY REVIEW
Reviewed Feb. 26, 2009

I loved how easy this was to put together, but none of us cared for the taste all that much. We won't be making this again.

MY REVIEW
Reviewed Mar. 2, 2008

cheddar cheese soup is almost too cheese; substituted a cream of celery soup

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