Pork Chop And Potato Casserole I Made It

Pork Chop and Potato Casserole

Good4U 10 years ago
By Chefmeow's
Pork Chops And Potato Casserole
This is a great way to do pork chops! It makes them very moist and fall apart tender in a nice creamy sauce. I put the potatoes on top because it just made more sense to me. I made it with Keni's Make It Yourself Condensed Cream Of Soups A great comfort easy dish for a cool day! Next time I make this I will add sliced mushrooms to this. Thanks Chefmeow:)

I made this awhile ago and the pic has been lingering on my camera. Better late than never I guess:)
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pointsevenout 10 years ago said:

You put the chops on top and somehow the potatoes wound up on top?
What size sour cream container did you use?
How thick were the chops? Bone in? How thick were the potatoes?
What size was the casserole dish?
Did you dilute the cream of soup mix?
Were the potatoes fully cooked?
Would it hurt to rub some S&P into the chops before coating with the seasoned flour?

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Good4U 10 years ago said:

Well Points! I did put the potatoes on top b/c it just made more sense to me and yes I added pepper but no salt . There is enough salt in the soup mix for me. It isn't a casserole dish it is a very large round oven proof non stick Green pan with a top. I did use the top for the first hour. I used a 500ml container of sour cream so the soup wouldn't need diluting. Yes the potatoes were fully cooked to a T in an hour and a half. I buy my pork chops cut by the butcher and I buy the whole loin so they were bone in. I would guess they might be all an inch and a half inch thick? There was quite a bit left of this and I have a container of it left in my freezer with two chops left in it as the whole casserole was much too big for the two of us!

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frankieanne 10 years ago said:

Look at all the questions! :-) Doesn't this look like something you would try, pso?
I think the potatoes on top makes more sense, too. I like it when potatoes get all brown and kinda crispy so top off would be what I would do. That is a mighty big dish! Have you ever frozen something like this before? Just wondering how the sour cream and soup will thaw and reheat...

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Good4U 10 years ago said:

LOL I know Frankie:) I don't know yet about the freezing part yet? I will let you know it was all nicely cooked into a nice sauce though:)

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pointsevenout 10 years ago said:

This is something I would make but I resist making a dish with too many unanswered questions. Recipe destructions seemed a little wrong to me therefore the questions. I like 1.5 to 2" chops and would buy the whole boneless loin and make my own.

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frankieanne 10 years ago said:

I know, pso. Ask away. I was just teasin' ya. Ya'll know how we get around here sometimes. :)

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mommyluvs2cook 10 years ago said:

This sounds very similar to a slow cooker recipe I like to make (using Keni's COS recipe, like you).... looks delicious!!

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Good4U 10 years ago said:

Well we are having pork chops tonight and they measure exactly 3/4 of an inch each. I would buy a whole pork tenderloin and then make my own instead of a whole boneless loin for the same price or more. You sometimes yourself, Points, change recipes drastically, even if they have proper directions and instructions and we don't point those things back at you? Can't you figure some things out by yourself instead of picking at every little thing?

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pointsevenout 10 years ago said:

AWWWW... :(..........Guess it's just a fault of mine. Forgive me.
But I wasn't pointing at anyone. Just want to make the recipe right. And believe me, I have made plenty of recipes here at GR to the letter that turned out less than complimentary. I try to keep an eye out for them and ask questions if I can. This was a great opportunity to fill out my doubts. Thank you for your responses.

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pointsevenout 10 years ago said:

OK. I've had a while to ponder what you are trying to convey, Good4U.
I am not pointing at you as making the recipe wrong for reversing the order of the chops and potatoes. I was thinking that the way you did it is the way it should be layered. I was also concerned that if I followed the recipe to a "T" the potatoes below the chops might not cook fully..And I have had trouble with a thicker sliced potato not cooking through all the way in a casserole environment. But I have seen recipes that have the ingredients migrate and look as if they have been flipped in the end result. I was just wondering if this was one of those recipes.
I am not a huge proponent of wasting food on a recipe that doesn't turn out well, as I provide food for 2 people on a budget of $200/month, soon to be $189/month. And sometimes out of necessity I do substitute ingredients for what I have on hand that should be a close approximation just because of my budgetary restrictions.
Sometimes the perfectionist in me plows ahead to do the recipe as written and I do not see the things I need to do to make the recipe turn out well. A fault I am working on. I presume the author of any recipe takes the time and care to make sure the recipe is right in ingredient and instruction as a matter of pride in their work. Disallusionment? I hope not.
This particular recipe I saw that the order of potatoes and meat seemed to be wrong. I could have worked it out for myself, maybe. And maybe the recipe works out well doing it the way instructed. But I have such a wonderful resource here at GR that asking questions and learning techniques are just a few keystrokes away.
Not all of us are professional cooks and do need guidance from time to time. This GR forum allows for that.
Don't let me harsh your mellow. Absolutely no criticism was intended. Just a learning experience. We all need edification, especially me. GR was designed for that too.
Still friends? :)

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keni 10 years ago said:

poor P7O.... :-)

I know you can sound "gruff" sometimes, and it might take someone off guard, but I didn't read your original reply as a critique to Good4U... but, that being said, I can see how someone could feel it was, too.

You're one of the sweetest gruffy gentlemen I've ever "known" and I appreciate you.

And Good4u is a doll, too, so hopefully it will be accepted that there was no ill will or "finger pointing"....just questions.

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lovebreezy 10 years ago said:

Sounds like comfort food to me. Nice photo.

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Good4U 10 years ago said:

Point well taken apology accepted:)

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keni 10 years ago said:

Howsabouta group hug???? ;-)

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frankieanne 10 years ago said:

Awwwwww. :-)
One thing I do appreciate about pso is his honest assessment of the recipes he makes. So thank you for that, sir. Keep up the good work. :-) That recipe did have some problems in it.
That is pretty amazing that you feed two on $200 a month. And it is going down? Wow.

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keni 10 years ago said:

Agreed, Frankie.... craziness.

And, yeah, the recipe was pretty vague...if someone stumbled on it and didn't know much about cooking they coulda really wasted some money if those taters didn't cook...

and, we all know when we're typing up recipes, especially if they're just from our heads, we can miss important ingredients or steps. P7O has pointed out more than a couple to me that I omitted, unintentionally, and I'm glad for it.

As for his honesty..it's why I fear and love when he makes one of mine! hehehehe it makes me nervous, but I know I'll get honest feedback. NOt that the rest of you are liar liar pants on fire'ers, but you know what I mean!!! ;-)

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frankieanne 10 years ago said:

He caught your "cheheese" didn't he. hehe

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pointsevenout 10 years ago said:

Please!...Into the corner of your elbow!

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frankieanne 10 years ago said:

Oops! Excuse me. :)

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keni 10 years ago said:

He's caught several...I've fairly recently lost my editor, so I know I make more mistakes now, than I have since I started posting, here... so, I'm glad for the heads ups! ;-)

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mommyluvs2cook 10 years ago said:

Keni, I made one of your recipes this morning (I'll post in the next couple days) :), and I was sitting there making it and realized that your directions were missing a lot! I was thinking, "what was Keni drinking when she typed this one up?" Then I went to the computer to pull the recipe up and I realized my printer had cut off about 3 lines of directions at the end. Hehe, I almost got to get onto you :)

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keni 10 years ago said:

oh you scared me! I mean, it can happen, for sure... for several reasons.... but, *phew*... glad I didn't mess up THAT bad...eeeks!!! :) :)

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mommyluvs2cook 10 years ago said:

Haha!

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pointsevenout 10 years ago said:

Gearing up to make this recipe. Will be defrosting a whole loin in a few days. I'm thinking to make this recipe as written to see for sure how it comes out.

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pointsevenout 10 years ago said:

Here we go!
Chops were 1.5". Turned out better than 145F at the end of cooking time. Very moist, flavorful, and cut with a fork. Used Condensed Cream Of Soup Mix for the soup mix. Not that I don't like Keni's soup mix recipe but I have this one already stored in the pantry.
Decided to split the potatoes to the top and bottom as a test. The ones on top still had a crunch for me. The ones on the bottom were fully baked. And the thinner the slice the more well done. Plated with Steamed Broccoli With Olive Oil And Parmesan/saved

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frankieanne 10 years ago said:

I love potatoes on top that get all crunchy! Glad this ended up turning out well for you, pso.

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pointsevenout 10 years ago said:

Guess I was unclear on "crunch". The crunch I am referring to is the next to raw side crunch of the potato not the done potato and then some crunch from browning.

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Good4U 10 years ago said:

I am pleased it ended out well for you as well Points:)

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frankieanne 10 years ago said:

Oh. Well, that's not good! It makes sense now that I re-read.

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Good4U 10 years ago said:

I covered mine for the first hour that should be the cure for that.

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pointsevenout 10 years ago said:

That's spot on Good4U. Yay!
I made a 10x15 casserole dish of just scalloped potatoes on faith of your instructions for a test and they came out done all the way through. TY. :)
Given long enough I might have figured it out. Isn't this GR forum great!

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lovebreezy 10 years ago said:

Points, you're one of the people who make it great.

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Good4U 10 years ago said:

Excellent Points! I am glad I could be of help:) Yes GR is great and I love what we learn in here everyday:)

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