Swiss Pork Chop and Potato Casserole

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

By Betty Crocker Kitchens

March 9, 2010

Ingredients

envelope (1.8 oz) white sauce mix

cups milk

cup shredded Swiss cheese (4 oz)

1/2

teaspoon dried rosemary leaves, crumbled

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

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

medium onion, thinly sliced

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

1/2

teaspoon peppered seasoned salt

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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.

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.