Sign up to receive a weekly recipe e-mail.

Pork chop potato casserole

This low-salt dish for four is flavored with garlic, onion, pepper, sage and more.

Ingredients

4 (6 oz.) lean, boneless pork chops
4 large potatoes, thinly sliced
1 teaspoon parsley flakes
1/2 cup whole evaporated milk
1/2 teaspoon sage
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 cup fresh mushrooms, sliced
1/4 cup celery, diced
1/2 teaspoon black pepper
1/2 teaspoon rosemary
1 small onion, minced
1 can low-sodium, ready-to-serve cream of mushroom soup

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a skillet, brown the pork chops.
3. Remove the chops. Add the soup and milk to the skillet.
4. Add onions, celery, mushrooms and seasonings.
5. Cook about 5 minutes, stirring occasionally.
6. In a 2-quart casserole, alternate layers of potatoes and soup mixture.
7. Place the chops on top of the potatoes.
8. Cover and bake for 1 1/4 hours.

Related Links

Understanding sodium and low-sodium cooking

Great low-sodium meals and flavorings

Recipes

First published: 11/14/2007
Last updated: 07/01/2004

Reviewed by: Allina Patient Education