Pork Chops en Casserole

from The Victory Binding of the American Woman's Cook Book, War Time Edition (1943)


  • 6 pork chops
  • 6 sweet potatoes
  • salt and pepper
  • 1/2 cup brown sugar
  • 1 to 2 cups milk*


Place a layer of sweet potatoes, sliced crosswise, in a greased casserole, dust with salt, pepper and a little brown sugar;  continue the layers until the casserole is about two-thirds full.  Heat the milk and pour it over the potatoes; it should just cover them.  Place the pork chops on top of the potatoes, cover and bake (at 350F) for an hour, then remove the cover and season with salt and pepper.  Leave the cover off and cook until the chops are tender and nicely browned on top.

Four tart apples, pared, cored and cut into eighths, used in place of the sweet potatoes, make an excellent casserole dish with pork chops.

*I would recommend cream or broth instead, to prevent the milk from separating.