PORK CHOP CASSEROLE

Name: PORK CHOP CASSEROLE
Prep time: 15 min
Cook time: 50 min
Yield: 6 people
Ingredients: 6 bone-in or boneless pork chops; 4 medium potatoes; 1 onion; 1 can; ½ cup sour cream; 1 cup shredded cheddar cheese; 1 cup chicken broth; 2 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; salt and pepper to taste; Fresh parsley for garnish

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Prep Time
15 mins
Cook Time
15 mins
Servings
6 people
Calories
400 kcal
Course
Main Course
Cuisine
American

PORK CHOP CASSEROLE

Iris Warren

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This Pork Chop Casserole is a hearty, comforting dish that features tender pork chops baked with creamy potatoes, onions, and a flavorful sauce. It’s the perfect one-pan meal for family dinners or special occasions.

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Ingredients

Servings

6 bone-in or boneless pork chops
4 medium potatoes peeled and thinly sliced
1 onion thinly sliced
1 can 10.5 oz cream of mushroom soup
½ cup sour cream
1 cup shredded cheddar cheese
1 cup chicken broth
2 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
Fresh parsley for garnish optional

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Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
In a skillet, heat olive oil over medium heat. Season the pork chops with salt, pepper, garlic powder, and onion powder. Brown the pork chops in the skillet for about 3-4 minutes per side, then remove and set aside.
In the same skillet, add the sliced onions and cook for 2-3 minutes until softened.
In a medium bowl, mix together the cream of mushroom soup, sour cream, and chicken broth. Season with salt and pepper to taste.
Layer the sliced potatoes in the bottom of the greased baking dish. Top with the sautéed onions, then place the browned pork chops on top.
Pour the creamy soup mixture over the pork chops and potatoes. Spread it evenly to coat everything.
Cover the casserole with foil and bake for 35-40 minutes, or until the potatoes are tender.
Remove the foil, sprinkle the shredded cheddar cheese on top, and bake uncovered for an additional 5-10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

You can substitute the cream of mushroom soup with cream of chicken soup if preferred.
For added flavor, sprinkle some dried thyme or rosemary over the pork chops before baking.
You can use russet potatoes or Yukon gold potatoes for this recipe. Thinly slicing them ensures they cook evenly.
To make this dish a bit lighter, substitute the sour cream with Greek yogurt or low-fat sour cream.
If you prefer boneless pork chops, just adjust the cooking time as needed since boneless pork chops cook faster.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
For extra crunch, add a layer of crushed breadcrumbs or French fried onions on top before baking the cheese.