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A serving of Pork Chop Casserole topped with melted cheese, placed on thinly sliced potatoes, and garnished with chopped herbs on a ceramic plate.

Pork Chop Casserole

Mandy Applegate
I love making this Pork Chop Casserole because the bone-in chops turn juicy and tender while the sliced russet potatoes soak up that creamy mushroom sauce underneath. The cheddar melts into a bubbly golden layer on top, and the onions add a sweet, savory depth that ties everything together. It's the kind of comforting one-dish meal that feels like something my grandma would make. I bake it for Sunday dinners, chilly weeknights, and family get-togethers when I want something filling without much fuss. The leftovers reheat beautifully, which makes it even better the next day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Casserole, Main Course
Cuisine American
Servings 4
Calories 660 kcal

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

Here are my go-to tips for getting this pork chop casserole just right every time.
  • 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

Calories: 660kcalCarbohydrates: 45gProtein: 48gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 164mgSodium: 347mgPotassium: 1608mgFiber: 4gSugar: 5gVitamin A: 648IUVitamin C: 15mgCalcium: 311mgIron: 3mg
Keyword Pork Chop Casserole
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