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PORK CHOP CASSEROLE

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. 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.
  3. In the same skillet, add the sliced onions and cook for 2-3 minutes until softened.
  4. In a medium bowl, mix together the cream of mushroom soup, sour cream, and chicken broth. Season with salt and pepper to taste.
  5. 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.
  6. Pour the creamy soup mixture over the pork chops and potatoes. Spread it evenly to coat everything.
  7. Cover the casserole with foil and bake for 35-40 minutes, or until the potatoes are tender.
  8. 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.
  9. 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.

Nutrition Information

Calories 400kcal (20%) Carbohydrates 30g (10%) Protein 28g (56%) Fat 20g (31%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 400

% Daily Value*

Calories 400kcal 20%
Carbohydrates 30g 10%
Protein 28g 56%
Fat 20g 31%

* Percent Daily Values are based on a 2,000 calorie diet.