Pork Chop Potato Bake
"This recipe was found on an old newspaper clipping, tucked inside a family cookbook. It must be from the early 1980s. They call it "a Canadian favourite" and the description reads: "Colder days call for meals that stick to the ribs. Casseroles fill the bill. Pork Chop and Potato Bake is a man-pleaser. Browned pork chops top a potato-onion mixture made saucy and smooth with evaporated milk. Evaporated milk adds extra nutrition to the well-seasoned casserole.""
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 6 pork chops, 1/2 inches thick
- 2 tablespoons melted butter
- 6 cups thinly sliced raw potatoes
- 2 cups thinly sliced onions
- 4 cups water
- 1 teaspoon salt
- 1 (10 ounce) can cream of potato soup
- 1 cup undiluted regular evaporated milk (you can sub 2 percent)
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon savory
- 1 teaspoon parsley flakes
- salt, to taste
- pepper, to taste
- paprika, to taste
directions
- Season the pork chops with salt, pepper and paprika and brown in butter in a frying pan.
- Remove the chops and place on paper towels.
- Meanwhile, put the potatoes, onions, water and salt in a large saucepan. Heat to boiling, cover and cook for 8-10 minutes.
- Drain and then place the potatoes and onions in a buttered 12 x 7-1/2 x 2 inch baking dish.
- Mix the soup, evaporated milk, pepper, savory and parsley and pour over the potatoes.
- Place the chops over the potatoes, cover with foil and bake in a 350 F oven for 30 minutes.
- Remove cover and continue to bake for 15 minutes longer or until the chops are well done.
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Reviews
-
Felt like I needed to keep adding salt. Pork chops were nice and moist but the potatoes made it kind of bland. Will try it again but will add some nice gravy with it.
RECIPE SUBMITTED BY
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.
Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)
Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce.
When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.
We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing!
When I'm not eating I love to take pictures and travel with my husband.
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