A back to basics recipe from The New American Cookbook
An easy to prepare casserole has just two main ingredients, pork chops and potatoes. This comfort food will have everyone asking for more.
This recipe is taken from the 1953 cookbook titled The New American Cookbook. I inherited this cookbook from my mother and have found quite a few recipes I enjoy making from it, along with other interesting tidbits. (See my previous post if you are interested in finding out more about this cookbook.)
I make this meal when I have some extra time as it does take over an hour to bake in the oven. I have successfully prepped it and left it in my refrigerator all day before cooking as well so that is an option.
When I make my pork chop casserole, I use this recipe as a base, but modify to how big my pan is. I used a 13×9 glass pan and peeled and sliced potatoes to cover the bottom of the pan and about a half inch high up the sides. I didn’t measure the salt, pepper, flour or butter. I sprinkled a tad bit of salt and pepper on my potatoes because no matter how much I put in my meals, my family adds more at the end. I have a 1/4 scooper in my flour container and filled that and sprinkled on top of the potatoes.
I then added enough milk to cover most of the potatoes and dotted butter all over the top. I’m sure it was more than 2 tablespoons. But in my house, we go by the slogan “Mo’ butter, mo’ better!”
I then layered the pork chops on top and stuck it in the oven at 325 degrees F. for about an hour and 15 minutes.
I checked my potatoes to see if they were soft after an hour. The thicker the slices, the longer it takes to cook them. Just keep checking them to make sure they are tender but not too soft that they fall apart easily. Pull out of the oven and dig in! I almost didn’t get a picture of the finished product because I was jostled out of the way by family members trying to get to the pan!
I have never added an orange slice to the pork chop like directed in the recipe, but I’m sure it would be delicious as well. I love the tender, creamy scalloped potatoes this makes. There just never seems to be enough for leftovers.
I’m sure you could adapt this recipe using other cuts of meat as well. Beef steak, ham steak, or chicken breasts would all cook up well I should think. Has anyone ever made a similar casserole using one of the other cuts of meat I mentioned? Comment with your pointers below.