This Pork Chop Potato Casserole is a cozy meal that brings together juicy pork chops and creamy potatoes in one dish. It’s wonderfully easy to make and perfect for dinner!
I love how this dish fills up the kitchen with a warm, yummy smell. Plus, leftovers are just as tasty the next day—if there are any left! Who can resist seconds? 😋
Key Ingredients & Substitutions
Pork Chops: You can use either bone-in or boneless chops. Bone-in gives more flavor, but boneless is easier to cut. If you’re looking for a leaner option, try turkey cutlets instead of pork.
Potatoes: I love using Yukon Gold potatoes for their creamy texture, but russet potatoes work too. For a twist, sweet potatoes are delicious and healthier, just adjust cooking time as they may cook faster.
Cream of Mushroom Soup: This adds richness, but you can substitute with homemade cream sauce or a can of cream of celery for a different flavor. If you prefer a healthier option, look for low-fat versions or go for vegetable broth with heavy cream.
Cheese: Cheddar is classic, but feel free to mix in mozzarella or Monterey Jack for a gooey texture. For a dairy-free option, use nutritional yeast for a cheesy flavor.
How Do You Get Perfectly Tender Pork Chops in a Casserole?
The key to juicy pork chops is not to overcook them at the searing stage. You want them nicely browned on the outside but still a bit undercooked before adding them to the casserole.
- Preheat your skillet so it’s hot enough to sear without sticking.
- Cook the chops for just 2-3 minutes on each side—this locks in moisture.
- When layered with the potatoes and soup, they will finish cooking perfectly in the oven.
Letting the casserole rest after baking allows the juices to redistribute, so don’t skip this step for a tender bite!
Pork Chop Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in or boneless pork chops (about 1 inch thick)
- 4-5 medium-sized potatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 (10.5 oz) can cream of mushroom soup (or cream of chicken soup)
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 tsp dried thyme or Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp olive oil or butter, for searing
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful casserole requires about 15 minutes of preparation time. You will then bake it for around 1 hour (45 minutes covered and 15-20 minutes uncovered) at 375°F (190°C). So, in total, plan for about 1 hour and 15 minutes from start to finish. Easy and worth the wait!
Step-by-Step Instructions:
1. Preheat Your Oven:
Get things started by preheating your oven to 375°F (190°C). This ensures the casserole cooks evenly and thoroughly.
2. Sear the Pork Chops:
In a skillet, heat up the olive oil or butter over medium-high heat. While it’s getting hot, season the pork chops with salt, pepper, and half of the dried thyme. Once the skillet is ready, sear the chops for about 2-3 minutes on each side until they’re a lovely golden brown. They don’t need to be fully cooked at this stage; just browned nicely! After searing, transfer them to a plate and set aside.
3. Mix the Creamy Base:
In a large mixing bowl, stir together the cream of mushroom soup, sour cream, milk, minced garlic, the remaining thyme, salt, and pepper. Mix until everything is smoothly combined.
4. Combine Potatoes and Onions:
Add the thinly sliced potatoes and onions to the creamy mixture. Toss them gently so they get coated evenly with the wonderful sauce.
5. Layer the Casserole:
In a greased 9×13 inch baking dish, spread half of the potato and onion mixture on the bottom. Next, lay the seared pork chops on top of this layer evenly. Finally, add the rest of the potato and onion mixture over the pork chops.
6. Add Cheese and Bake:
Now, sprinkle 3/4 cup of shredded cheddar cheese over the top. Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for 45 minutes.
7. Final Touches:
After 45 minutes, carefully remove the foil. Sprinkle the remaining 1/4 cup of cheddar cheese on top and return the dish to the oven. Bake uncovered for an additional 15-20 minutes until the cheese is golden and bubbly and the potatoes are nice and tender.
8. Rest and Serve:
Once done, take the casserole out of the oven and let it rest for about 5 minutes. This helps to settle everything in. Garnish with freshly chopped parsley before serving!
Enjoy your hearty and comforting Pork Chop Potato Casserole! It’s perfect for family dinners and will surely be a hit!
Can I Use Different Cuts of Meat?
Absolutely! While pork chops are traditional, you can also use chicken thighs or breasts for a lighter option. Just ensure they are cooked thoroughly to a safe internal temperature.
How Can I Make This Casserole Ahead of Time?
You can prepare the entire casserole a day in advance. Assemble it up to the point of baking, cover tightly, and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before preheating the oven.
What Should I Do with Leftover Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or the oven—just cover it to keep it from drying out!
Can I Make This Casserole Healthier?
Sure! To lighten it up, use leaner pork cuts or chicken, swap the cream of mushroom soup for a lighter version, or replace sour cream with Greek yogurt. You can also add more vegetables like broccoli or spinach for extra nutrition!
