Smothered Pork Chops and Potatoes
Pork chops and potatoes smothered in a creamy, cheesy sauce makes great comfort food.
I have tried several recipes for baked pork chops and scalloped potatoes. I always seemed to end up with dry chops. So I layered them in the center. Voila! The chops are so tender and juicy that you don’t even need a knife.
Smothered Pork Chops and Potatoes
Season the pork chops with salt and pepper, and brown in a large skillet over medium-high heat. Remove the chops, set them aside, and add the onions to the pan. Saute until just tender.
Prepare a 9×13 casserole dish with olive oil spray, spread a thin layer of onions, then 1/2 of the potatoes, then half of the cheese. Place the browned pork chops on top.
Whisk together the cream of mushroom soup, milk, parsley, salt, and pepper in a separate bowl.
Spoon about two tablespoons or more of the mixture over each chop. Layer the remaining potatoes over the pork chops. Pour the remaining soup mixture evenly over the top layer of potatoes, ensuring it pours into the spaces between them.
Cover with foil and bake for 1 hour.
Remove the foil, sprinkle the remaining cheese over the top, and bake for another 30 minutes.
Allow to rest for 10-15 minutes and serve.
Smothered Pork Chops and Potatoes Recipe
Ingredients
- 6 pork chops
- 6 medium potatoes, peeled and sliced
- 1 medium onion, sliced
- 10.5 oz cream of mushroom with roasted garlic soup
- 1/4 cup heavy whipping cream
- 1 cup milk
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 1 1/2 cup sharp cheddar, shredded
Instructions
- Preheat oven to 375F degrees.
- Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
- Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
- Prepare a 9×13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
- Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
- Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
- Cover with foil and bake for 1 hour.
- Remove foil, sprinkle remaining cheese and bake another 30 minutes.
- Allow to rest for 10 to 15 minutes and serve.
Is there a crockpot version of this?
Not at this time, but that’s a great idea!
Super yummy! I didnt have any condensed soup so I made a recipe I found for “cream of anything soup” and added a bit of garlic. This was such a simple recipe with great results. My family of 8 really enjoyed it.
found the name of your website at the top of the page relaxing. 🙂
We’re so happy you enjoyed the dish, Amanda! Thank you!
Amazing! I was tried of making stuffed pork chops tried this tonight and family said to save it.
Your Smothered Pork Chops with Potatoes will be a big hit here at the cottage, thanks so much for sharing the recipe with us. Hope you will come back to see us at Full Plate Thursday real soon and have a great week!
Miz Helen
Thank you, Miz Helen! 🙂