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Swiss Pork Chop and Potato Casserole

(3)

2 reviews

20 min prep time
1 hr 25 min total time
9 ingredients
4 servings

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Two types of potatoes partner with pork chops in a cold-weather favorite.

Ingredients

1: envelope (1.8 oz) white sauce mix

2: cups milk

1: cup shredded Swiss cheese (4 oz)

1/2: teaspoon dried rosemary leaves, crumbled

3: medium Yukon gold potatoes, peeled, sliced (4 cups)

1: medium dark-orange sweet potato, peeled, sliced (1 1/2 cups)

1: medium onion, thinly sliced

4: bone-in pork loin chops, 1/2 inch thick

1/2: teaspoon peppered seasoned salt

Steps

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling over medium heat, stirring constantly with wire whisk. Stir in cheese and rosemary until cheese is melted.
2 In baking dish, layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce.
3 Cover and bake 30 minutes. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork chops with peppered seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.
4 Place pork on potatoes. Bake uncovered 30 to 35 minutes longer or until pork is no longer pink when cut near bone and potatoes are tender.

1 Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling over medium heat, stirring constantly with wire whisk. Stir in cheese and rosemary until cheese is melted.
2 In baking dish, layer half of the Yukon gold potatoes, all of the sweet potato and half of the onion. Spread about half of the sauce over top. Layer with remaining potatoes and onion; cover with remaining sauce.
3 Cover and bake 30 minutes. Meanwhile, heat 12-inch nonstick skillet over medium-high heat. Sprinkle both sides of pork chops with peppered seasoned salt. Cook pork in skillet 4 to 5 minutes, turning once, until brown.
4 Place pork on potatoes. Bake uncovered 30 to 35 minutes longer or until pork is no longer pink when cut near bone and potatoes are tender.

Expert Tips

If you don’t have seasoned salt on hand, sprinkle the chops with salt and pepper. Boneless chops work well in this recipe, too.

Yukon gold potatoes are moist and buttery with a golden flesh. If they're not available, use red-skinned potatoes instead.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 170

% Daily Value

Total Fat: 18g; 28%
Saturated Fat 9g 47% Trans Fat 0g
Cholesterol: 100mg; 34%
Sodium: 1290mg; 54%
Total Carbohydrate: 48g; 16%
Dietary Fiber 4g 15% Sugars 16g
Protein: 40g

% Daily Value*:

Vitamin A: 100%; 100%
Vitamin C: 15%; 15%
Calcium: 50%; 50%
Iron: 8%; 8%

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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