Cheesy Pig and Sweets Bake

A comforting and delicious hotdish that your family will love, that is quick and easy enough for any night of the week.

I recommend serving a cool, bright salad on the side. One of my favorites is a balsamic dressing over spinach and arugula with blueberries, almonds, and feta.

Cheesy Pig and Sweets Bake

Recipe by DimplesCourse: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



Comforting and delicious casserole for any night of the week.
I recommend serving a cool, bright salad on the side.


  • 5 bone-in pork chops

  • 1 T. bacon grease

  • 1 c. Greek Yogurt

  • 1 recipe chicken condensed soup, 1/4 cup reserved (below)

  • 1/2 c. heavy cream

  • 1 1/2 lb sweet potato, shredded

  • 1/2 c. fennel bulb, chopped

  • 1 c. cheddar cheese, shredded

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • Condensed Cream of Chicken
  • 3 tablespoons grassfed butter

  • 3 tablespoons gluten free flour

  • 1 cup chicken stock

  • 1/2 cup heavy cream

  • 1/4 teaspoon truffle zest powder

  • 1/2 teaspoon finely minced fennel bulb

  • 1/2 teaspoon finely minced lemon grass

  • 1/2 teaspoon finely shredded horseradish root

  • 1 pinch NAGrika

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper


  • Condensed Cream Soup
  • Melt the butter over medium low heat.
  • Add the fennel bulb, lemon grass, and horseradish; sprinkle with truffle zest. Saute until softened and fragrant.
  • Whisk in the flour. (It should be like pancake batter) Let cook until browned, but not too thick.
  • Gradually whisk in the chicken stock.
  • Stir in the heavy cream and the spices.
  • Continue stirring, bringing the mixture to a simmer. Simmer for 5 minutes while stirring to prevent burning.
  • Remove from heat, and set aside until cooled OR use immediately.
  • Piggy Bake
  • Season the pork chops with Dented Pickle Rub.
  • Brown the pork chops on both sides in a hot pan. (NOTE: DO NOT cook them through; you just want them to get a quick crust!)
  • Combine all liquid ingredients stirring well. Add shredded potatoes, fennel bulb, cheese, again stirring to mix well.
  • Spread potato mixture into ungreased 9×13 glass dish. Top with pork chops. Spoon the reserved cream of soup on top of pork chops.
  • Bake uncovered at 375° for 45-50 minutes or until heated through and the pork chops are fully cooked. (during the last 5 minutes of cooking, feel free to sprinkle more cheddar cheese on top!)
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