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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!

pork chop being lifted out of pork chop casserole

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.
pork chop casserole in baking dish with fresh parsley on top

Other Delicious Casserole Recipes You’ll Love

Recipe By: Sam Guarnieri
4.97 from 29 votes

Pork Chop Casserole


Prep 10 minutes
Cook 45 minutes
Total 55 minutes
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!
6 servings

Equipment

  • Large skillet
  • Large bowl
  • 9×13 baking dish

Ingredients

For the Pork Chops

  • 6 medium boneless pork chops approximately 4-6 ounces each
  • 1 teaspoon salt more or less to taste
  • 1 tablespoon neutral-tasting oil avocado oil, olive oil, refined coconut oil

For the Casserole

  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 cup milk of choice
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • 1 2.8-ounce can French-fried onions divided
  • ½ pound thinly sliced potatoes

Instructions

  • Preheat oven to 400° Fahrenheit.
  • Heat oil in a large skillet over medium-high heat. Generously season pork chops on all sides 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.
  • Make it Gluten Free: Omit the French-fried onions and use a gluten-free cream of mushroom soup.

Approximate Information for One Serving

Serving Size: 1servingCalories: 627calProtein: 45gFat: 38gSaturated Fat: 15gTrans Fat: 0.1gCholesterol: 151mgSodium: 1350mgPotassium: 959mgTotal Carbs: 23gFiber: 1gSugar: 4gNet Carbs: 22gVitamin A: 381IUVitamin C: 2mgCalcium: 239mgIron: 1mg
Nutrition Disclaimers
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.

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70 Comments

  1. I made this tonight and it was so good! I didn’t change a thing. For the freezer version- do you do the first round of baking, then freeze? Then when you thaw top with the onions and bake for 15 minutes?

  2. I’ve made this a few times now, and it’s a definite keeper. Pork chops were tender, not dry at all. Also made with 6 bone-in, skin on chicken thighs. Both were absolutely delicious.5 stars

  3. I haven’t made this yet I’m in the process when I realized a half a pound of potatoes is one potato. What’s up with that? I’m going to have to add more I’m serving four people

  4. I made this today. I added some extra seasonings and a packet of that Lipton mushroom onion soup mix to the milk mixture, and oh my goodness, it was a hit!! Thanks for sharing this recipe!! It’ll be in rotation at my house from now on!!5 stars

  5. Added baby spinach to mine because I like some green……was delicious and pretty sure even a kid would eat their spinach in this5 stars

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