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I always know dinner’s going to be a good one when this Pork Chop Casserole is in the oven. Creamy mushroom sauce soaks deep into tender potato slices, juicy bone-in pork chops rest right on top, and golden cheddar melts into a bubbly golden crust. The onions go sweet and soft between the layers for rich, savory comfort in every bite.
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I make this for Sunday family dinners, weeknight comfort meals, and potlucks where I need something that travels well and feeds a crowd. It’s especially good through fall and winter when everyone wants something warm and filling. Leftovers keep in the fridge for up to 4 days or in the freezer for about 2 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Pork Chop Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how I layer everything together for the creamiest, cheesiest casserole with bone-in pork chops. You’ll get fork-tender pork chops and soft, saucy potatoes in every scoop.
Prep the Oven and Season the Chops
Preheat the oven to 350°F (175°C). Slice the potatoes and onion, then season the pork chops with salt and pepper, paprika, garlic powder, and thyme. I always reach for my mandoline slicer when I need even potato slices that cook at the same rate.
You can also add a pinch of onion powder for extra savory depth. For a little heat, try smoked paprika in place of regular paprika, or add a pinch of cayenne pepper to the seasoning mix.
Lightly grease a 9×13-inch baking dish and set it aside. A sturdy 9×13-inch ceramic baking dish is my go-to here because the layers stay visible through the sides as they bake.
Layer the Potatoes and Onions
Layer half the potatoes and sliced onions in the dish. Season lightly, then repeat with the remaining potatoes and onions. You can also tuck in a few strips of green pepper or bell pepper between the layered potatoes for a little color and sweetness.
Make the Creamy Mushroom Sauce
Mix cream of mushroom soup and milk until smooth. Stir in the thyme, then pour over the layers.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Add the Pork Chops, Butter, and Cheese
Top with pork chops, dot with butter, and add cheddar cheese. If you prefer boneless pork chops, they’ll work just as well; just check for doneness a few minutes earlier.
For a richer, cheesy top, use a blend of shredded cheese like cheddar and Monterey Jack, but avoid too much cheese, or it can overwhelm the creamy sauce underneath. Cover with foil.
Bake Until Tender
Bake for 1 hour covered, then uncover and bake 15–20 minutes until cooked through. I check the pork chops with this digital meat thermometer to catch that perfect internal temp without overcooking.
For even juicier results, you can sear the bone in chops in a large skillet over medium-high heat for 2 minutes per side before layering them on top, since browned pork chops add deeper flavor to the finished casserole. Rest before serving.
Serve and Enjoy
Spoon up a pork chop along with a generous scoop of the creamy, cheesy potatoes underneath and serve warm. Enjoy!
To bring the casserole to a potluck or family gathering, let it rest for 10 minutes after baking, then cover tightly with foil and wrap the whole dish in a thick kitchen towel or an insulated casserole carrier to keep it warm for up to 2 hours. If it needs a refresh on arrival, pop it into a 300°F oven for 10 minutes before serving.
Pork Chop Casserole
Ingredients
- 4 bone-in pork chops cut 1 inch
- 4 russet potatoes peeled and thinly sliced
- 1 cup yellow onion sliced
- 1 can 10.5 ounces cream of mushroom soup
- ½ cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350°F (175°C). Slice the potatoes and onion, then season the pork chops with salt, pepper, paprika, garlic powder, and thyme. Lightly grease a 9×13-inch baking dish and set it aside.4 bone-in pork chops, 4 russet potatoes, 1 cup yellow onion, Salt and pepper to taste, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon dried thyme
- Layer half the potatoes and onions in the dish. Season lightly, then repeat with the remaining potatoes and onions.
- Mix cream of mushroom soup and milk until smooth. Stir in thyme and pour over layers.1 can, ½ cup milk
- Top with pork chops, dot with butter, and add cheddar cheese. Cover with foil.2 tablespoons butter, 1 cup shredded cheddar cheese
- Bake for 1 hour covered, then uncover and bake 15–20 minutes until cooked through. Rest before serving.
Notes
- Slice the potatoes evenly: Aim for thin, uniform slices so they cook at the same rate and turn fork-tender by the time the pork chops are done.
- Season the chops generously: Pat the pork chops dry before seasoning so the salt, pepper, paprika, garlic powder, and thyme stick and infuse the meat with flavor.
- Smooth the sauce before pouring: Whisk the cream of mushroom soup and milk until smooth, so every potato layer is evenly coated.
- Keep it covered for the first hour: Baking with foil traps steam and helps the potatoes cook through before the cheese browns on top.
- Check the pork chops for doneness: Use a meat thermometer and pull the casserole when the pork chops hit 145°F in the thickest part for juicy, tender results.
- Flash freeze individual portions: Once cooled, scoop servings onto a parchment-lined tray and freeze for 1 hour before transferring to containers so the portions don’t stick together and you can grab just what you need.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
How to Store Leftovers
Let the casserole cool completely, then transfer portions to an airtight container and refrigerate for up to 4 days. To reheat, cover with foil and warm in a 325°F oven for 15 to 20 minutes, or microwave individual servings in 30-second bursts until heated through.
For longer storage, freeze cooled portions in freezer-safe containers for up to 2 months. I like using freezer-safe containers because they seal tightly and stack neatly without leaking sauce. Thaw overnight in the fridge before reheating, and add a splash of milk if the sauce looks thick.
What to Serve With Pork Chop Casserole
I love pairing the casserole with something fresh and crisp to balance the richness. A simple green salad with a tangy vinaigrette, roasted green beans with garlic and a drizzle of olive oil, or steamed broccoli with lemon all work beautifully alongside the creamy potatoes and melty cheddar.
For a bigger spread, warm dinner rolls or buttery biscuits are great for soaking up extra sauce from the pan. A side of honey-glazed carrots or buttered peas also adds a touch of sweetness that plays really well with the savory pork and onions.
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I think you’ll also love these other easy casserole recipes I have.
