Creamy Pork and Potatoes

This is significant comfort food.  Don said it reminds him of a pot pie.  I’ve decided it’s on the menu, when I cook at the lodge next week.  It’s easy, and oh so delicious.

Creamy Pork and Potatoes

Creamy Pork and Potatoes

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Yield: Serves 6-8


  • 2-3 TBSP grapeseed oil (or other frying oil)
  • 3/4 cup flour
  • All purpose seasoning (with salt in it - like Frankly Delicious)
  • 2 lbs pork chops (I used fresh ham steaks)
  • 1 box (12 oz) Pacific Cream of Mushroom soup
  • 1 1/2 cups cream
  • 2 cloves garlic, pressed or minced
  • Several sprigs fresh thyme
  • 1 TBSP dijon mustard
  • Salt and pepper
  • 2 lbs gold or red potatoes
  • 1/2 lb swiss cheese, grated


  1. Heat oil in a large skillet.
  2. Mix flour and seasoning. Dust pork chops with flour mixture, and brown on both sides. Remove to a plate when done, and set aside.
  3. In a saucepan heat soup, cream, garlic, thyme, mustard, salt, and pepper. When heating, stir well to combine.
  4. Heat oven to 350, and grease a 10 x 15 baking pan.
  5. Slice potatoes into about 1/4 inch rounds, and lay in bottom of baking pan. Scatter all but 1/4 cup of the cheese over the potatoes.
  6. Lay the browned pork chops on potatoes.
  7. Pour the cream mixture over everything.
  8. Top with remaining cheese.
  9. Cover tightly with foil, and bake 1 1/2 - 2 hours, depending on how you like your meat and potatoes!
  10. I ate way more of this than I intended to. It's just too good.

One Comment

  1. Christy Fairey says:

    Awesome! I needed a new way to cook pork chops. My freezer is full of them from the 1 1/2 pigs we had processed. 🙂 You can only grill them so many times before you get tired of it. haha!

    Thank you,
    Christy Fairey

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