Baked Pork Chops & Potatoes Casserole

Description

This comforting, hearty casserole features tender pork chops layered with thinly sliced potatoes, onions, and a creamy, seasoned sauce, baked to perfection until golden and bubbling. It’s a wholesome, family-style dish perfect for weeknight dinners or cozy weekend meals.

Ingredients For Baked Pork Chops & Potatoes Casserole

• 6 pork chops (bone-in or boneless, about 1-inch thick)

• 4 medium potatoes, peeled and thinly sliced

• 1 large onion, thinly sliced

• 2 cups milk (or half-and-half for creamier texture)

• 1 can (10.5 oz) condensed cream of mushroom soup (or cream of chicken)

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 1 cup shredded cheddar cheese (optional, for topping)

• 1 tsp garlic powder

• 1 tsp paprika

• Salt & pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Season pork chops with salt, pepper, paprika, and garlic powder on both sides.

3. Sear pork chops in a skillet with a little butter over medium-high heat for 2–3 minutes per side until lightly browned. (This step locks in flavor.)

4. Prepare sauce: In a saucepan, melt butter, stir in flour, and cook 1 minute. Gradually whisk in milk until smooth. Stir in cream of mushroom soup and bring to a gentle simmer.

5. Layer casserole: Arrange half of the potato slices in the baking dish, sprinkle with onions, then place pork chops on top. Pour half the sauce over. Repeat with remaining potatoes and sauce.

6. Cover with foil and bake for 45 minutes.

7. Optional: Remove foil, sprinkle with cheddar cheese, and bake uncovered for an additional 15–20 minutes until potatoes are tender and top is golden.

8. Garnish with fresh parsley before serving.

Notes

• Bone-in pork chops tend to stay juicier than boneless.

• Slice potatoes evenly (⅛-inch thick) so they cook through at the same time.

• You can substitute sweet potatoes for a sweeter flavor twist.

• For extra flavor, add fresh herbs like thyme or rosemary to the sauce.

Tips

• Let the casserole rest for 5–10 minutes before serving so the sauce thickens.

• If your pork chops are thick (over 1 inch), sear a little longer before baking.

• To avoid watery sauce, drain excess moisture from potatoes before layering.

• Add frozen peas or carrots in the last 20 minutes for a full one-dish meal.

Servings

• Yield: 6 servings

• Serving Size: 1 pork chop + potato portion

Nutritional Info (per serving, approximate)

• Calories: 430 kcal

• Protein: 32 g

• Carbohydrates: 26 g

• Fat: 21 g

• Saturated Fat: 9 g

• Fiber: 3 g

• Sodium: 780 mg

• Sugar: 4 g

Benefits

• High protein from pork chops supports muscle maintenance.

• Potatoes provide potassium, vitamin C, and fiber.

• Comfort food appeal perfect for family gatherings.

• Can be customized with vegetables for added nutrients.

• Make-ahead friendly — prep earlier and bake later.

Q & A

Q: Can I make this ahead of time?
A: Yes! Assemble the casserole, cover tightly, refrigerate up to 24 hours, then bake when ready (add 10 extra minutes to baking time).

Q: Can I freeze it?
A: Yes, freeze unbaked for up to 2 months. Thaw overnight in the fridge before baking.

Q: What if I don’t have cream of mushroom soup?
A: Use cream of chicken soup or make a homemade white sauce with extra seasoning.

Q: How can I make it healthier?
A: Use low-fat milk, reduced-fat cheese, and a homemade soup base with less sodium.