Sunday Pork & Potatoes
Comfort food at its best. Baked chops top sliced potatoes for this substantial dish. A shortcut is also given at the end of the recipe for those weeknights you need a hearty dinner. Serve with buttered green beans, Waldorf salad and a tall glass of cold milk.
6 boneless pork loin chops, 3/4-inch thick
2 tablespoons vegetable oil
6 medium potatoes, sliced
1 large onion, halved and thinly sliced
Kosher or sea salt to taste
Freshly ground black pepper to taste
1 (10.75-ounce) can condensed cream of mushroom soup
1 (8-ounce) carton sour cream
1/2 cup milk
2 cups shredded cheddar cheese
- Preheat oven to 325°F (160°C).
- Cook chops, half at a time, in hot oil in large skillet until lightly brown, turning once. Grease 9x13-inch baking dish. Arrange sliced potatoes and onion evenly in baking dish. Sprinkle with salt and pepper.
- Stir together cream of mushroom soup, sour cream and milk in medium bowl. Stir in 1 cup of the cheddar cheese. Spoon soup mixture evenly over potatoes and onion in baking dish. Arrange chops on top.
- Cover with foil. Place baking dish on baking sheet. Bake about 2 hours or until chops and potatoes are tender. Uncover. Sprinkle with remaining 1 cup cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.
Makes 6 servings.
Shortcut Sunday Pork & Potatoes: Brown chops as above. Meanwhile, cook sliced potatoes and onion in heavy large covered pot in enough boiling water to cover for 5 minutes. Drain well. Continue as above, except cover and bake until internal temperature of chops is 160°F (70°C), about 1 hour. Uncover. Sprinkle with remaining 1 cup cheddar cheese. Bake about 10 minutes more or until cheese melts. Let stand for 10 minutes before serving.
Recipe and photograph provided courtesy of National Pork Board.