Return to Content

Pork Chop and Potato Bake

by in Dec 1997
Pork Chop and Potato Bake
6 votes, 4.00 avg. rating (79% score)
Print Friendly

Yield: Makes 4 servings.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 4 to 5 medium potatoes, sliced thin
  • 1 onion, sliced thin
  • salt and pepper
  • 4 center-cut pork chops
  • 1 can cream of mushroom soup (or other cream sauce)


Grease a deep-dish pie plate or casserole. Place sliced potatoes evenly on the bottom, spread onions over them, and add salt and pepper to taste. Top with pork chops, then spread cream of mushroom soup (don't add water) or cream sauce over the top. Bake at 375 degrees F for about 1 hour, until the potatoes are cooked through and the pork chops are tender.
Updated Wednesday, February 9th, 2005

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

6 Responses to Pork Chop and Potato Bake

  1. Anonymous April 6, 2005 at 2:31 pm #

    This is a great meal to make for a family who doesn’t have a lot of time to spare, but wants a good quality dinner.

  2. Anonymous December 18, 2005 at 10:15 am #

    Nice recipe with easy set up. Chops stay very moist.

  3. Anonymous June 16, 2006 at 8:13 pm #

    Very good, but I would fry the chops first so that they would be golden brown. I think this would be good with chicken also. I served this with salad and garlic bread. I also added fresh herbs to the dish.

  4. Anonymous November 27, 2006 at 9:55 pm #

    This was a very easy recipe to make. I made one with boneless chicken breast and it was a huge success. My family is very picky and they surprised me by asking me to add it to our weekly menu. We loved it. Thanks so much for sharing it and I look forward to trying other recipes you have.

  5. Anonymous December 3, 2007 at 4:36 pm #

    I grew up eating this in the cold winter days. It is easy to make, easy to eat, and kids love it.

  6. Lorri Yurick December 8, 2011 at 10:53 am #

    My kids devoured the pork chops, but surprisingly we had leftover potatoes. Next time, I’m using a can of cheddar cheese soup or will throw in a handful of sharp cheddar under and on top of the potatoes before putting the soup on top of the potatoes.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111