Do I need to flip my pork chips while they are baking?
No, you don’t. However, I recommend following my recipe directions to remove the foil covering during the last 5 to 10 minutes of cooking; this will add a slightly crispy edge to the pork chops without the risk of drying them out.
You also have the option of adding small dollops of butter on top of the pork chops in the last few minutes of cooking, which will immediately add extra moisture and flavor!
Pork Chops and Potato Gratin Casserole
- Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- Place the potatoes in the prepared baking dish.
- In a medium saucepan, melt the butter. Add the flour and seasonings to the melted butter and beat until bubbly. Slowly add the chicken broth, beating until just combined. Bring the sauce to a boil, stirring frequently. Reduce heat and continue cooking for an additional 1 to 2 minutes or until sauce has thickened.
- Pour the sauce over the potatoes.
- Meanwhile, in a large skillet over medium-high heat, pour in the oil. Season the pork chops with salt and black pepper. When the oil is hot, add the pork chops, browning them on both sides but not cooking them all the way through.
- Transfer the seared pork chops to the saucepan, placing them on top of the potatoes.
- Cover pan tightly with aluminum foil and bake for 1 hour. Remove foil and check that potatoes are tender. Continue cooking, uncovered, for 10 to 15 minutes or until potatoes are tender.
- If desired, drizzle a little butter over the pork chops and allow to melt. Garnish the casserole with parsley and paprika, if desired.
Pork Chops and Potato Gratin Casserole
This Pork Chops and Potato Au Gratin Casserole recipe has juicy, flavorful pork nestled between soft, buttery scalloped potatoes.
- Preparation time: fifteen minutes
- Time to cook: 1 hour fifteen minutes
- Total time: 1 hour 30 minutes
- It serves:6
Ingredients
- 6 cups thinly sliced potatoes about 4 pounds
- 3 tablespoons butter plus additional for garnish (if desired)
- 3 tablespoons flour
- 1 teaspoon onion powder
- salt and black pepper prove
- 1 ¾ cups chicken soup
- 2 tablespoons olive oil
- 6 to 8 boneless pork loin chops
- Chopped parsley and ground paprika to decorate
Instructions
- Preheat oven to 350 degrees. Prepare a 9×13 baking dish with nonstick cooking spray.
- Place the potatoes in the prepared baking dish.
- In a medium saucepan, melt the butter. Add the flour and seasonings to the melted butter and beat until bubbly. Slowly add the chicken broth, beating until just combined. Bring the sauce to a boil, stirring frequently. Reduce heat and continue cooking for an additional 1 to 2 minutes or until sauce has thickened.
- Pour the sauce over the potatoes.
- Meanwhile, in a large skillet over medium-high heat, pour in the oil. Season the pork chops with salt and black pepper. When the oil is hot, add the pork chops, browning them on both sides but not cooking them all the way through.
- Transfer the seared pork chops to the saucepan, placing them on top of the potatoes.
- Cover pan tightly with aluminum foil and bake for 1 hour. Remove foil and check that potatoes are tender. Continue cooking, uncovered, for 10 to 15 minutes or until potatoes are tender.
- If desired, drizzle a little butter over the pork chops and allow to melt. Garnish the casserole with parsley and paprika, if desired.
