My kids like anything I make in the slow cooker that has a creamy, cheesy sauce.
I have a go-to recipe for a creamy pork dish minus the cheese, but I generally serve it over rice. Sometimes, I like to shake things up and serve meals over potatoes instead. Wild and crazy, huh?
I love this dish because you can make it in the oven or in the slow cooker. I’m a fan of the slow cooker, myself.
I also love it because boneless pork chops or a boneless pork loin (you can cut your own chops from it!) are available at Brookshire’s. This is on my grocery list, for sure.
Pork Chop Potato Bake
6 boneless pork loin chops
2 white onions, chopped
2 Tbs butter, divided
4 cups potatoes, thinly sliced
1 (10.75 oz) can cream of mushroom soup
1 1/4 cups milk
1 cup cheddar cheese, grated
Preheat oven to 350° F. Butter or grease a casserole dish, or spray it with nonstick cooking spray. Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. When the butter begins to bubble, brown pork loin chops in the pan until they are golden on each side, about 1 minute per side. Remove from heat and set aside.
In the same skillet, sauté onions until they are soft. Add the soup and whisk in the milk. Set aside.
Slice the potatoes thinly using a mandoline. Spread potatoes in a single layer in the casserole dish and top with pork chops. Pour the soup and onion mixture over the pork chops. Cover and bake for 30 minutes. Remove cover and bake for an additional 30 minutes. Sprinkle with cheese; cook until cheese is melted and bubbly.
To prepare in a slow cooker, follow recipe up through sautéing the onions and making the soup sauce. Butter the crock of the slow cooker, and place potatoes on the bottom. Top with pork chops. Pour in the sauce. Cover and cook for 8 hours on high. Sprinkle with the cheese and let melt. Serve immediately.
Nutritional Information: Calories Per Serving: 479, Calories from Fat: 207, Fat: 23 g (13 g Saturated Fat), Cholesterol: 137 mg, Sodium: 520 mg, Carbohydrates: 24 g, Fiber: 3 g, Sugar: 6 g, Protein: 43 g.
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