How To Make: Pork Chop and Potato Casserole

cream of mushroom soup

🥗Healthier: homemade mushroom sauce

💰Cheaper: cream of chicken soup

Homemade sauce can reduce preservatives while cream of chicken is often cheaper.

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: American cheese

Low-fat cheese offers fewer calories while American cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is a budget-friendly option.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat, while margarine is a more economical choice.

Preheat oven to 400°F and grease a 9x13-inch baking dish.

In a small bowl, stir together the Panko breadcrumbs and 1 tablespoon of the olive oil. Set aside.

In a large saucepan over medium-high heat, add the onions, potatoes, and cream. Season with salt and pepper and bring to a simmer. Continue simmering until potatoes are just fork tender, stirring occasionally. Reduce heat if needed to maintain simmer.

Remove from heat and transfer potatoes and onions to prepared baking dish. Sprinkle with 1 cup of the cheese and half of the rosemary.

Pour 1 cup of the cream from the saucepan over the potato mixture and discard the rest.

Pat pork chops dry with a paper towel and drizzle them with remaining olive oil. Season each side liberally with salt and pepper, as well as the remaining rosemary. Rub to coat chops evenly with oil and seasoning.

Arrange pork chops across the potato mixture, pressing them down lightly into potatoes. Sprinkle with remaining cheese, and then the Panko breadcrumbs.

Cover dish tightly with aluminum foil and bake for 15 minutes. Uncover and bake 15 minutes more.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens