Pork Chop or Chicken N Potato Bake
Transform weeknight dinners with this hearty and comforting Pork Chop or Chicken N Potato Bake, a family-friendly recipe that delivers layers of flavor in every bite. Featuring tender pork chops or juicy chicken breasts nestled atop a bed of creamy, cheesy russet potatoes, this dish is seasoned to perfection with a savory blend of garlic, thyme, and paprika. The quick assembly, just 15 minutes of prep, combined with the richness of cream of mushroom soup and a final cheesy topping, makes this one-pan meal a standout. Ideal for busy weeknights yet satisfying enough for weekend gatherings, this bake is sure to become a household favorite. Serve it with a sprinkle of fresh parsley for a vibrant finish and enjoy its irresistible combination of textures and flavors! Keywords: pork chop and potato bake, chicken and potato bake, creamy casserole recipe, easy comfort food.
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Recipe Information
Ingredients
- 4 pieces Pork chops or boneless, skinless chicken breasts
- 4 medium Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 can Cream of mushroom soup
- 1 cup Milk
- 1 cup Cheddar cheese (shredded)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
Peel and slice the potatoes into 1/4-inch thick rounds and place them in the baking dish, spreading them out evenly.
Drizzle 1 tablespoon of olive oil over the potatoes, then sprinkle with half of the salt, pepper, garlic powder, paprika, and dried thyme.
In a small bowl, whisk together the cream of mushroom soup and milk until smooth.
Pour half of the soup mixture over the potatoes, spreading it out evenly with a spoon.
Season the pork chops or chicken breasts with the remaining salt, pepper, garlic powder, paprika, and dried thyme on both sides.
Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sear the pork chops or chicken breasts for 2-3 minutes per side until lightly browned (they do not need to be fully cooked).
Place the seared pork chops or chicken breasts on top of the potatoes in the baking dish.
Pour the remaining soup mixture over the pork chops or chicken breasts, making sure they are well-coated.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the aluminum foil and sprinkle the shredded cheddar cheese over the top.
Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the cheese is melted and bubbly and the meat is fully cooked (internal temperature of 145°F for pork chops or 165°F for chicken).
Remove from the oven and let rest for 5 minutes before serving.
Garnish with fresh parsley, if desired, and serve hot.
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 191.2 g | 70% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 28.3 g | ||
| Protein | 166.0 g | 332% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1494 mg | 115% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 6094 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
