Pork Chops & Potatoes Casserole: A Comforting One Recipe

I’m sharing my pork chop and potato casserole that hides a single pantry surprise to make weeknight prep dramatically quicker.

I love a dish that looks like effort but really hides lazy genius. This Pork Chops And Potatoes Casserole is one of those — creamy, simple, and a little bit sneaky.

I toss together familiar things, slide it into the oven, and suddenly weeknight dinner feels like something I earned. Using pork chops and potatoes keeps it honest, and somehow the layers fold into each other so every bite has a surprise.

If you bookmark my Pork Chop Dinner Recipes, this one’s the soul-satisfying entry you’ll reach for when you want comfort without fuss. Try it, you might get hooked.

Ingredients

• Pork chops provide protein, iron, savory richness that keeps the dish hearty and filling.
• Potatoes bring starchy carbs, fiber, and comfort, they also soak up sauce nicely.
• Onion adds sweet savory flavor, vitamins and depth when caramelized, simple but crucial.
• Garlic gives pungent aroma, allicin for immune support, and a warm bite.
• Cream of mushroom soup adds creaminess and umami, but watch the salt content.
• Sour cream brings tang and richness, helps make the sauce smooth and cozy.
• Sharp cheddar gives melty, salty punch, adds protein and a golden brown crust.
• Parsley brightens flavors with fresh herbs, adds vitamin K and a hit of color.

Ingredient Quantities

• 4 pork chops, bone-in or boneless, about 1 1/2 to 2 lb total
• 2 lb potatoes (russet or Yukon Gold)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (10.5 oz) condensed cream of mushroom soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 tbsp olive oil
• 2 tbsp butter, melted
• 1 tbsp all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp paprika
• 1 tsp dried thyme
• 1 cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh parsley

How to Make this

1. Preheat oven to 375 F and grease a 9×13 baking dish with a little oil or butter.

2. Wash and thinly slice the potatoes about 1/8 to 1/4 inch thick. Tip: if you want to save time, microwave the slices in a covered dish for 4 to 6 minutes or parboil for 5 minutes so they start to get tender.

3. Pat the pork chops dry, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp dried thyme. Heat 1 tbsp olive oil in a skillet over medium high and brown the chops 2 to 3 minutes per side until nicely seared but not cooked through. Transfer chops to a plate.

4. In the same skillet add the thinly sliced onion and minced garlic, cook 3 to 4 minutes until soft and slightly golden. Sprinkle 1 tbsp flour over the onions, stir and cook 30 seconds to take the raw edge off.

5. Whisk together in a bowl the can of condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream and the 2 tbsp melted butter until smooth. Add this mixture to the skillet with the onion, stir until warmed through and slightly thickened. Taste and adjust salt and pepper if needed.

6. Assemble the casserole: spread half the potato slices in an even layer in the prepared dish, scatter half the onion mixture, then arrange the browned pork chops on top. Pour the creamy mushroom sauce evenly over everything, then layer the remaining potato slices over the top. Dot with any extra butter if you want richer crust.

7. Cover tightly with foil and bake for 40 to 50 minutes, or until potatoes are tender when pierced with a fork and the pork reaches 145 F. If you microwaved or parboiled the potatoes, check earlier, they cook faster.

8. Remove the foil, sprinkle 1 cup shredded sharp cheddar cheese over the top and return to oven uncovered for 8 to 12 minutes more until the cheese is melted and bubbly and edges are browned a bit.

9. Let the casserole rest 5 to 10 minutes so the sauce sets, sprinkle 2 tbsp chopped fresh parsley before serving, then slice and serve warm.

Equipment Needed

1. 9×13 inch baking dish (grease with oil or butter)
2. Large skillet, preferably oven safe, for searing and the onion mix
3. Sharp chef’s knife and a cutting board
4. Mandoline or a very sharp knife to slice potatoes thin (or microwave/parboil option)
5. Mixing bowl and whisk — a fork works if you dont have a whisk
6. Measuring cups and spoons
7. Tongs or spatula and a plate to rest the chops on
8. Aluminum foil, oven mitts and an instant read meat thermometer

FAQ

Pork Chops & Potatoes Casserole: A Comforting One Recipe Substitutions and Variations

• Pork chops: swap for boneless chicken thighs or breasts (brown first so they dont dry), or choose pork tenderloin slices for similar pork flavor but shorter cook time.
• Potatoes: use Yukon Gold baby potatoes or sweet potatoes for a creamier, slightly sweet result; for low carb try thinly sliced cauliflower but expect a softer texture.
• Condensed cream of mushroom soup: use 1 cup quick white sauce (1 tbsp butter + 1 tbsp flour + 1 cup milk) stirred with 1/2 cup sautéed mushrooms, or use condensed cream of chicken for a milder taste, or thin plain Greek yogurt with 1/4 cup chicken broth for a lighter, tangy option.
• Sour cream / Cheddar: swap sour cream with plain Greek yogurt or crème fraîche, and swap sharp cheddar with Monterey Jack, Colby, or Gruyere for great melting and a slightly different flavor.

Pro Tips

1) Quick brine the chops for 20 to 30 minutes in a simple salt solution, then rinse and pat dry. It really helps them stay juicy, just dont leave them in too long or they’ll get mushy.

2) Reduce potato starch for a less gluey sauce: after slicing, soak the slices 5 to 10 minutes in cold water, drain and pat very dry before layering. Dryer slices mean better browning and less watered down sauce.

3) Sear for flavor but stop short of cooking through. A good brown on each side gives tons of taste, then rely on the casserole to finish them so they dont get tough. Use a probe thermometer to be sure you hit 145 F before resting.

4) Brighten the rich mushroom cream with a small acid or umami boost: a teaspoon of Dijon or a splash of white wine, or even a teaspoon of Worcestershire will cut the heavy feel and add depth without changing the dish too much.

5) For a crunchy, pretty top, toss 1/2 cup panko with a tablespoon melted butter and sprinkle over the cheese before the final bake, or broil for 30 to 90 seconds at the end but watch it close. Let the casserole rest 5 to 10 minutes after baking so the sauce firms up and slices cleanly.

Pork Chops & Potatoes Casserole: A Comforting One Recipe

Recipe by James Level

0.0 from 0 votes

I'm sharing my pork chop and potato casserole that hides a single pantry surprise to make weeknight prep dramatically quicker.

Pin

Servings

4

servings

Calories

1300

kcal

Equipment: 1. 9×13 inch baking dish (grease with oil or butter)
2. Large skillet, preferably oven safe, for searing and the onion mix
3. Sharp chef’s knife and a cutting board
4. Mandoline or a very sharp knife to slice potatoes thin (or microwave/parboil option)
5. Mixing bowl and whisk — a fork works if you dont have a whisk
6. Measuring cups and spoons
7. Tongs or spatula and a plate to rest the chops on
8. Aluminum foil, oven mitts and an instant read meat thermometer

Ingredients

• 4 pork chops, bone-in or boneless, about 1 1/2 to 2 lb total

• 2 lb potatoes (russet or Yukon Gold)

• 1 medium onion, thinly sliced

• 2 cloves garlic, minced

• 1 can (10.5 oz) condensed cream of mushroom soup

• 1/2 cup milk

• 1/2 cup sour cream

• 1 tbsp olive oil

• 2 tbsp butter, melted

• 1 tbsp all-purpose flour

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp paprika

• 1 tsp dried thyme

• 1 cup shredded sharp cheddar cheese

• 2 tbsp chopped fresh parsley

Directions

• Preheat oven to 375 F and grease a 9×13 baking dish with a little oil or butter.
• Wash and thinly slice the potatoes about 1/8 to 1/4 inch thick. Tip: if you want to save time, microwave the slices in a covered dish for 4 to 6 minutes or parboil for 5 minutes so they start to get tender.
• Pat the pork chops dry, season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp paprika and 1 tsp dried thyme. Heat 1 tbsp olive oil in a skillet over medium high and brown the chops 2 to 3 minutes per side until nicely seared but not cooked through. Transfer chops to a plate.
• In the same skillet add the thinly sliced onion and minced garlic, cook 3 to 4 minutes until soft and slightly golden. Sprinkle 1 tbsp flour over the onions, stir and cook 30 seconds to take the raw edge off.
• Whisk together in a bowl the can of condensed cream of mushroom soup, 1/2 cup milk, 1/2 cup sour cream and the 2 tbsp melted butter until smooth. Add this mixture to the skillet with the onion, stir until warmed through and slightly thickened. Taste and adjust salt and pepper if needed.
• Assemble the casserole: spread half the potato slices in an even layer in the prepared dish, scatter half the onion mixture, then arrange the browned pork chops on top. Pour the creamy mushroom sauce evenly over everything, then layer the remaining potato slices over the top. Dot with any extra butter if you want richer crust.
• Cover tightly with foil and bake for 40 to 50 minutes, or until potatoes are tender when pierced with a fork and the pork reaches 145 F. If you microwaved or parboiled the potatoes, check earlier, they cook faster.
• Remove the foil, sprinkle 1 cup shredded sharp cheddar cheese over the top and return to oven uncovered for 8 to 12 minutes more until the cheese is melted and bubbly and edges are browned a bit.
• Let the casserole rest 5 to 10 minutes so the sauce sets, sprinkle 2 tbsp chopped fresh parsley before serving, then slice and serve warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 641g
• Total number of serves: 4
• Calories: 1300kcal
• Fat: 58.6g
• Saturated Fat: 26g
• Trans Fat: 0.25g
• Polyunsaturated: 2.5g
• Monounsaturated: 15g
• Cholesterol: 224mg
• Sodium: 912mg
• Potassium: 1770mg
• Carbohydrates: 55g
• Fiber: 6.3g
• Sugar: 10g
• Protein: 67.4g
• Vitamin A: 500IU
• Vitamin C: 48mg
• Calcium: 233mg
• Iron: 4mg