Lay raw bone-in pork chops over raw sliced russet potatoes, together with 2 ingredients, into a ceramic baking dish for a hearty dinner that’s the one everyone asks for

This oven baked 4-ingredient Amish-style pork chop potato bake is exactly the kind of weeknight dinner I lean on when work runs late and everyone’s hungry at the same time. It’s inspired by the simple, hearty casseroles you still see at small-town church potlucks across the Midwest: just a few ingredients, all layered in one ceramic baking dish, and the oven does the rest. You literally lay raw bone-in pork chops over raw sliced russet potatoes, add just two more pantry-friendly ingredients, and let everything bake together into a cozy, stick-to-your-ribs meal that people always ask for seconds of.

Serve this pork chop potato bake straight from the ceramic dish with a big green salad or steamed green beans to balance the richness. A side of buttered peas or roasted carrots works really well too. If you like a little brightness, add dill pickles or a simple cucumber salad on the side. Leftovers make a great next-day lunch—just reheat covered in the oven or microwave and spoon any extra creamy sauce over the potatoes.

Servings: 4

4 medium russet potatoes, scrubbed and thinly sliced (about 1/4 inch)

Preheat your oven to 375°F (190°C). Lightly grease a ceramic 9x13-inch baking dish with nonstick spray or a little butter so the potatoes don’t stick.

In a medium bowl, whisk together the cream of mushroom soup and milk until smooth. Season this mixture with about 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. This simple sauce will soak into the raw potatoes and keep the pork chops moist.

Scrub the russet potatoes and slice them into thin rounds, about 1/4 inch thick. You can leave the skins on for a more rustic, Amish-style feel and to save time after work.

Spread the raw sliced russet potatoes evenly in the bottom of the ceramic baking dish, fanning them out slightly so they cook evenly. Sprinkle the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper over the potatoes.

Pour the soup and milk mixture evenly over the raw sliced potatoes in the dish, making sure most of the potatoes are coated. It will look a bit soupy at this point—that’s exactly what you want so the potatoes turn tender and creamy.

Pat the bone-in pork chops dry with paper towels and season lightly with a pinch of extra salt and pepper if you like. With clean hands, lay the raw bone-in pork chops directly over the raw sliced russet potatoes in the ceramic baking dish, nestling them into the creamy mixture. This is the exact layering step you see in the process photo: hands placing the chops over the potato layer from a high angle.

Cover the ceramic baking dish tightly with foil. Bake at 375°F (190°C) for 45 minutes, allowing the raw potatoes to start softening under the sauce and the pork chops to gently cook through without drying out.

After 45 minutes, carefully remove the foil (watch for steam). Return the uncovered dish to the oven and bake for another 20–30 minutes, or until the potatoes are very tender when pierced with a fork and the pork chops reach an internal temperature of 145°F (63°C). The top of the chops and edges of the potatoes should be lightly browned and bubbly.

Let the pork chop potato bake rest for about 5–10 minutes before serving. This quick rest helps the sauce thicken slightly and makes it easier to scoop out portions of creamy potatoes with a pork chop on top. Serve straight from the ceramic baking dish for that cozy, family-style feel.

If you want to keep the 4-ingredient spirit but tweak the flavor, you can swap the cream of mushroom soup for cream of chicken or cream of celery soup—both give a slightly different, but still very Amish-potluck vibe. For extra savoriness, sprinkle a small handful of shredded cheddar or Swiss cheese over the potatoes before laying the pork chops on top (this technically adds an ingredient, but it’s a popular twist). You can also stir a teaspoon of dried onion flakes or garlic powder into the soup and milk mixture for more depth without adding chopping time on a busy night. If your pork chops are very thick (over 1 inch), add an extra 10 minutes to the covered baking time before uncovering. For a slightly lighter version, use 2% milk instead of whole and trim any extra fat from the pork chops. Leftovers reheat well; store them covered in the fridge for up to 3 days and rewarm in the oven at 325°F until hot, adding a splash of milk if the potatoes seem dry.