Pork Chops with Scalloped Potatoes

This is a make-ahead casserole type dish. You’ll need an hour to cook, and 20 minutes to prep I suspect. But then you pop it in the oven and walk away for an hour. That’s worth it isn’t it?


  • 4 large pork chops (this recipe is great for those not-so-good cuts)
  • 1 tbsp oil
  • 1/2 pkg of onion soup mix (NN is gluten free)
  • 1/4 cup margarine
  • large can(540ml) of prepared Cream of Mushroom soup (President’s Choice is gluten free)
  • 5-7 large potatoes
  • salt and pepper to taste


  • Sear the pork chops (brown on both sides) in oil.  Remove.
  • Wash and slice potatoes (they do not need to be peeled).  Layer in bottom of small roaster.
  • Cut up margarine into chunks/ teaspoons and sprinkle on top of potatoes.
  • Stir together soup mix, mushroom soup, and salt and pepper.   Pour over potatoes.
  • Place pork chops over top the potatoes.
  • Bake at 350° for an hour.

If you mix up a veggie and salad and put in the fridge, then you’re ready to sit on your tush and relax for an hour before dinner! 


About Cathy Tibbles

In 2007 Cathy's Hubby was diagnosed with celiac disease and Strawberries Are Gluten Free was born. The early days of SAGF are chock full of all the newly converted recipes. More recently the articles are trending to cool new products, events, local news and family tales.

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