Pork Chop Casserole
Posted: 09/07/21
Updated: 02/02/23
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This pork chop casserole is a family favorite! Crispy pork chops are layered over creamy potatoes and baked until perfectly tender. Throw this super easy dinner together on a busy weeknight for a comforting meal the whole family will love!
What Makes This Casserole So Good
- It comes together in just a few simple steps! Quickly sear the pork chops, then mix the casserole ingredients together in a bowl. Layer each component then bake – that’s it!
- It’s a complete meal in just one dish! With soft and tender potatoes on the bottom and juicy pork chops on top, this recipe has it all. Throw together this full and satisfying meal next time you’re craving something wholesome and delicious.
- It’s a total crowd-pleaser! I love layering together this pork chop casserole for friends and family. Everyone licks their plates clean of this cheesy, flavorful, and hearty meal.
Key Ingredients
Pork Chops – I prefer boneless pork chops for how easy they are to eat. Everyone can go straight into cutting into these tender pork chops rather than having to cut around any bones. I also recommend using pork chops that are around 1-inch thick. These will cook up perfectly over top of this casserole.
French-Fried Onions – This crispy snack adds a delicious crunch to this pork chop casserole. For low-carb and gluten-free versions, you can leave the French-fried onions out of this recipe. However, I love getting some crispy bits in with each bite – yum!
Potatoes – Any potatoes will work in this recipe. I used large russet potatoes in my pork chop casserole and had great results. You even have the choice to leave the skin on or peel the skin off if you’d like. Once you’ve decided on a type of potato, simply slice it into even approximately 1/4 to 1/8-inch rounds for this recipe.
Chef’s Tips
- Quickly sear the pork chops over high heat before layering them into the casserole. The goal here is to brown the pork chops, not cook them through. Once in the oven, the pork chops will fully cook until tender!
- You can easily freeze this casserole if you’d like! To do this, assemble the recipe as directed and leave off the top layer of French-fried onions. Then seal tightly with plastic wrap and place in the freezer. When cooking from frozen, let the casserole defrost completely before topping with onions and then baking as instructed in the recipe below.
- Serve this delicious pork chop casserole however you’d like! I love sprinkling it with some fresh chopped parsley before enjoying. I’ll even sometimes serve it with a side salad for a complete and healthy meal.
Other Delicious Casserole Recipes You’ll Love
- Cornbread Casserole
- Philly Cheesesteak Casserole
- Cheesy Ham and Potato Casserole
- King Ranch Casserole
- Sweet Potato Casserole
Pork Chop Casserole
This pork chop casserole is a family favorite! Crispy pork chops are layered over creamy potatoes and baked until perfectly tender. Throw this super easy dinner together on a busy weeknight for a comforting meal the whole family will love!
servings
Ingredients
For the Pork Chops
- 6 boneless pork chops
- 1 teaspoon salt
- 1 tablespoon vegetable oil
For the Casserole
- 1 10.75-ounce can condensed cream of mushroom soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 1 2.8-ounce can French-fried onions divided
- ½ pound potatoes thinly sliced
Equipment
- Large skillet
- Large bowl
- 9×13 baking dish
Instructions
- Preheat oven to 400° Fahrenheit.
- Heat vegetable oil in a large skillet over medium-high heat. Season pork chops with salt, then sear 2-3 minutes per side in skillet or until golden brown.
- Mix together condensed cream of mushroom soup, milk, cheddar cheese, sour cream, and half of the French-fried onions in a large bowl.
- Place sliced potatoes in an even layer at the bottom of a 9×13-inch casserole dish, then top with an even layer of pork chops. Pour soup mixture over top of pork chops and cover with aluminum foil.
- Bake 30 minutes, then remove foil, top with remaining French-fried onions and bake uncovered for 10-15 minutes.
Notes
- Make it Gluten Free: Omit the French-fried onions and use a gluten-free cream of mushroom soup.
Nutrition Information
Serving: 1serving, Calories: 410kcal, Carbohydrates: 13g, Protein: 38g, Fat: 22g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 127mg, Sodium: 963mg, Potassium: 822mg, Fiber: 1g, Sugar: 3g, Vitamin A: 380IU, Vitamin C: 8mg, Calcium: 219mg, Iron: 1mg, Net Carbs: 12g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
I made this for my family last week and they absolutely LOVED it! It’s super easy to make and tastes great!
They’ve been asking that I make it again so this will be tonight’s dinner.
So glad you and your family loved this casserole! It’s definitely a delicious “go-to”! Thanks for sharing, Tina 😊
This was really good! I subbed cream of mushroom for cream of chicken soup due to personal preference. Also only had bone-in chops, but they turned out great. Whole family said it was a keeper. Thank you so much for sharing!
Hi, Michelle! So glad to hear the whole family loved them! 😊
Could you use frozen hash brown’s in place of sliced potatoes?
We didn’t test that so I can’t say for sure, but the frozen hashbrowns may give off too much moisture during cooking, making the whole dish watery and potentially causing the sauce to separate.
If I were to make this without the potatoes, how long should I bake in the oven for just the pork?
The cook time wouldn’t need to change very much. As-written, the pork and potatoes are both ready at the end of the 40-45 minute cook time. Without the potatoes, it’s just a matter of cooking the pork completely. I would bake it covered with foil for 30 minutes as instructed, and then start checking the internal temperature of the pork after that 30 minutes is up. You want to remove the dish from the oven when the pork reaches 145°F internally, and then let the pork rest (uncovered) for 3-5 minutes before serving.
The first time I made this I used pork chops. Didn’t turn out well. Very dry, but loved the sauce. This last time I made it, I used chicken. I also I also used heavy cream instead of milk. I absolutely love it now. I keep wanting to make it all the time. Thanks for the best recipe I’ve found on the internet.
Glad to hear you enjoyed with chicken and that it’s such a favorite!
Absolutely amazing recipe, will make it again!. Did not take too long to put together, which is an added plus.
Great! So glad you enjoyed! Thanks so much for the review!