Au Gratin Taters N Chops Recipe
Au Gratin Taters N Chops Recipe photo by Taste of Home
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Au Gratin Taters N Chops Recipe

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"This easy entree will please adults and children alike," promises Laura Starkey of Manhattan, Kansas. "I made it often as a college student, decreasing the number chops to two so I would have great-tasting leftovers for lunch or dinner the next day."
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 6 servings


  • 6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
  • 1 package (4.9 ounces) au gratin potatoes
  • 1 tablespoon vegetable oil
  • 1/2 cup shredded cheddar cheese
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

1 each: 315 calories, 14g fat (5g saturated fat), 69mg cholesterol, 641mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 27g protein.


  1. In a large skillet, brown pork chops in oil on both sides. Meanwhile, in a large bowl, combine potatoes and sauce mix according to package directions. Spoon into a greased 13-in. x 9-in. baking dish. Arrange chops over potatoes.
  2. Bake, uncovered, at 375° for 20-25 minutes or until meat juices run clear and potatoes are tender. Sprinkle cheese and bacon over chops. Bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Au Gratin Taters N Chops in Quick Cooking May/June 2004, p43

Light-Bodied Red Wine

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

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bjsilve0 User ID: 172187 52528
Reviewed Apr. 28, 2012 Edited Apr. 29, 2012

"My Tater eating man loved these and they are soooo simple to make."

juliesprincess User ID: 1363224 57265
Reviewed Jan. 18, 2011


castlek User ID: 1056158 92290
Reviewed Oct. 18, 2010

"Very good and easy. We are not big bacon fans so left it out. Still enjoyed the dish very much"

joybelle98 User ID: 3132059 110609
Reviewed Sep. 14, 2008

"I love this recipe. My family really enjoys it and it's easy to make and the cleanup is quick too."

mmbehn User ID: 498268 92277
Reviewed Aug. 12, 2008

"This dish is a keeper!! My family loved it!"

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