Prep 15 mins
Cook 45 mins
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
- 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.
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.