Two types of potatoes partner with pork chops in a cold-weather favorite.
Swiss Pork Chop and Potato Casserole
- Prep Time 20 min
- Total 1 hr 25 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Cover 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.
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Step4Place 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.
Nutrition
510
Calories
18g
Total Fat
40g
Protein
48g
Total Carbohydrate
16g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 170
- Total Fat
- 18g
- 28%
- Saturated Fat
- 9g
- 47%
- Trans Fat
- 0g
- Cholesterol
- 100mg
- 34%
- Sodium
- 1290mg
- 54%
- Potassium
- 1180mg
- 34%
- 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
3Tips from the Betty Crocker Kitchens
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