Pork Chops Baked in Soup

Browned pork chops layered over sliced potatoes and baked in a creamy mushroom sauce. This is the kind of weeknight casserole that grandmothers across the Midwest have been making for decades, and for good reason.

The chops get a quick browning in butter for color and flavor, then the onions go into the same skillet to pick up all those browned bits. Cream of mushroom soup mixed with milk gets stirred into the onions right in the skillet, creating a smooth, creamy sauce without any roux or fussing.

Sliced potatoes line the bottom of the baking dish, chops go on top, and the sauce covers everything. Thirty minutes covered lets the potatoes start softening in the steam, then another 30 to 40 minutes uncovered finishes them off and lets the top get bubbly and golden.

Kitchen Tips

• Slice the potatoes thin, about ⅛ inch. Thick slices won’t cook through in the baking time.
• Brown the chops just lightly. They finish cooking in the oven, so a hard sear isn’t necessary and overcooks them.
• Check the potatoes with a fork before serving. They’re the slowest part and need to be completely tender.

Variations

• Use cream of celery or cream of chicken soup for a different flavor base.
• Layer in sliced mushrooms with the potatoes for extra earthiness.
• Top with shredded cheddar during the last 10 minutes of baking for a cheesy crust.