Well now, I tell ya, if you’re lookin’ for somethin’ hearty to fill yer belly, this here pork chop and potato casserole with cream of mushroom soup is the thing. It’s simple, just like the meals we’ve been cookin’ up in the kitchen for years. I’m sure y’all got pork chops in the freezer, and some spuds sittin’ in the pantry, so you’re halfway there already. Don’t need no fancy ingredients or tricky steps—just a good ol’ comfort food meal that’ll make everyone at the table lick their lips!
Now, first thing ya gotta do is get yourself some pork chops. You don’t need nothin’ too fancy, just the regular kind—bone-in or boneless, that’s up to ya. If you ask me, bone-in pork chops hold a lot more flavor, but it’s all the same when it’s all baked up together. Get about 4 to 6 chops, depending on how many folks you got sittin’ at the table.
Next, peel yourself a few good ol’ potatoes. I’d say about 4 or 5 medium-sized ones should do. Slice them up nice and thin, like you’re makin’ a potato salad, but don’t be too fussy. The thinner they are, the quicker they’ll cook up. Once they’re all sliced, you can lay them down in the bottom of your casserole dish, nice and even like.
Now for the magic part—get you a can of cream of mushroom soup. Ain’t no need for nothin’ special, just the plain ol’ kind. You’ll take that soup and spread it all over them potatoes, makin’ sure they’re good and covered. You’ll want to add a little bit of milk to that soup too, just enough to loosen it up some, so it spreads real easy. Pour it over the potatoes, and then give it a little stir if you want, just to mix it up some.
Then, take those pork chops and season ’em however you like. A little salt, a little pepper, maybe even some garlic powder if you’ve got it on hand. Lay them pork chops right on top of them potatoes and soup mix, just like you’re settin’ ’em down on a soft bed. Ain’t no need to sear ‘em or anything before—just put ’em right on top, raw, and let the oven do the work.
Once you’ve got everything in there, pop that casserole dish into a 375°F oven for about an hour. You wanna bake it ‘til the pork chops are nice and cooked through, and them potatoes are soft as can be. You can check it after 45 minutes or so, and if it’s lookin’ too dry, just pour a little more milk or some broth over the top. The key is to keep it moist, so it don’t dry out while bakin’.
After it’s all baked up and golden, you’ll want to pull it out and let it sit for a few minutes. Trust me, it’ll smell so good you’ll want to dive right in, but give it a minute to cool down. That way, the juices stay put and the flavor really soaks in.
Notes: Some folks like to add a little cheese on top in the last 10 minutes of bakin’ for a cheesy, bubbly crust. If you’re feelin’ fancy, go ahead and do it! You can also throw in a little onion or even some bell peppers if you like, though I think the classic way with just pork chops, potatoes, and the mushroom soup is the best way.
This here casserole goes real well with a side of green beans or corn on the cob, but truth be told, it’s hearty enough on its own. It’s a one-pan meal that’ll fill up the whole family, and there ain’t no fussin’ or messin’ around. Just good ol’ fashioned home cookin’, the kind that’s been passed down from one generation to the next.
So next time you’re lookin’ for somethin’ easy to make that’ll feed a crowd, just throw this pork chop and potato casserole in the oven, sit back, and wait for everyone to start askin’ for seconds. Ain’t no way they won’t love it!
Tags: [Pork Chop and Potato Casserole, Mushroom Soup, Casserole Recipe, Easy Dinner, Comfort Food, Family Meals, Baked Pork Chops, Simple Recipe]
