Monday, January 7, 2013

Mom’s Pork Chop Casserole with Potatoes and Onions


This simple family friendly pork chop casserole was one of my favorite Sunday dinner meals when I was growing up, and by “dinner” I mean lunch.  Most everybody I grew up with called the noon meal “dinner,” and evening meal “supper”. 
Mom would prepare this casserole, with pork chops and potatoes thicker than the photos in my photo, and the oven temp a bit lower, so that it could bake for 90 minutes.  She’d pop it into the oven right before walking out the door for church, and we’d pull it out when we got home.  Then I for one, would gorge on this great casserole. 

Pork Chop Casserole Recipe

5 medium potatoes sliced about 3/8” thick

2 medium onions sliced about 3/8” thick

Salt and pepper

6 pork chops

½ cup flour

2 cups milk

1 ½ cups cheddar cheese or 6 oz cheddar, sliced thin


- In the bottom of a large sized, lightly greased casserole dish, arrange a layer of onions, sliced but not separated.  Sprinkle with salt. 


- Top with a layer of potatoes.  Sprinkle with salt and pepper. 

- Add milk. 

- Arrange pork chops on top of potatoes and dust liberally with flour.  I used thin sliced boneless pork chops.  My mom always used bone-in pork chops, of medium thickness. 


- Repeat with a layer of potatoes.  Sprinkle with salt and pepper. 

- Cover and bake at 350° for 60 minutes.  Test doneness of potatoes and pork chops with a fork. 

- Top with cheddar cheese.  Return to oven, and bake uncovered for 10 more minutes to melt cheese.  If desired, use speed bake or broiler to brown slightly before removing from oven. 

I don’t know why casseroles get such a bad reputation.  This simple and delicious pork chop casserole makes a fantastic meal.  Just add a vegetable or salad. 

The milk and juices from the pork chops and onions are also delicious.  Put a slice of bread in a bowl and cover with the juice, and you’ve got another delicious treat. 

1 comment:

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