Recipe by Sackville
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."
- 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 See How It's Made
- 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.