Pork Chop Casserole is an easy, creamy combination of pork, cheese, potatoes, and sauce, all layered and baked until brown and bubbly.
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Pork Chop Casserole is easy to make with a creamy soup mixture poured over potatoes and baked with pork, cheese, and french-fried onions on top. It is a family favorite filled with classic comfort food.
Easy Pork Chop Potato Casserole Recipe
Our easy old-fashioned Pork Chop Casserole recipe combines the flavor of my French Onion Pork Chops with the creaminess of my Potatoes au Gratin and cooks it all together as one pork chop potato casserole.
Boneless pork chop casseroles are so easy to prepare: sear the pork, then place each piece over a Scalloped Potatoes side that’s been covered with sauce and cheese, then bake until bubbly and the French fried onions are golden and crispy.
What I love most about this baked pork chop and potato casserole is how the potatoes absorb the mushroom soup mixture and soak up all the flavor as they soften in the sauce – a perfect pairing with the tender pork chops baked on top.
Why We Love Potato Casserole Pork Chop Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- A hearty, satisfying, carb-heavy, protein-packed meal.
- French fried onions create a delicious crunch on the casserole. To make this a gluten-free dish, you can leave them off completely.
- A perfect family-friendly, make-ahead meal that’s picky eater approved.
- Great to bring to potluck gatherings, parties, and holiday celebrations.
Pork Chop Casserole Ingredients
- Boneless pork chops
- Salt
- Black pepper
- Olive oil
- Scalloped potatoes
- Condensed cream of mushroom soup
- Sour cream
- Whole milk
- Shredded Colby jack cheese
- French fried onions
- Fresh parsley
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Cheese: You can substitute mild shredded cheddar cheese or Monterey jack cheese for the Colby jack. You can use any combination of these, and they will all taste great.
- Customize Your Casserole: You can choose your favorite boxed potato flavor as this is a very simple casserole that you can customize according to your liking.
- Swap The Soup: I love the flavor that the cream of mushroom soup gives this recipe. You can substitute a can of standard cream of chicken soup or a standard can of cream of celery soup if that is what you have.
How to Make Pork Chop Casserole
- Prepare The Pork: Season both sides of the pork chops with salt and pepper. Sear the seasoned pork chops in oil for 3-4 minutes on each side or until golden brown. Set aside to rest while you prepare the remaining ingredients.
Pro Tip: You may need to sear your pork chops in two batches if your pan is too crowded with all six pork chops in the pan at once. - Pour Potatoes In The Pan: Separate the flavor pouches from the dried potatoes. Pour the potatoes into the bottom of the casserole dish (Image 1). Set aside.
- Make The Soup Mixture: Whisk together the soup, sour cream, potato flavor pouches, and milk until fully combined and no lumps remain.
- Assemble: Pour the soup mixture over the potatoes and sprinkle with cheese (Image 2). Place the seared pork chops on top of the potatoes and cover with the remaining cheese. (Image 3)
- Bake: Cover the casserole dish with aluminum foil and bake at 425 degrees Fahrenheit for 30 minutes (Image 4). Remove the foil, sprinkle the French fried onions on top (Image 5), and bake, uncovered, for an additional 5-10 minutes or until the casserole is bubbly and the French fried onions are golden and crispy. (Image 6)
- Serve: Allow the casserole to rest for 5-8 minutes. Sprinkle with the chopped fresh parsley before serving. Enjoy!
Tips For Making The Best Pork Chop Casserole
- This pork chop casserole is best served while still warm. Remember that the longer this sits, the more the potatoes will thicken and absorb the liquids from the dish.
- I like to put my whole milk in a microwave-safe liquid measuring cup (glass is best) and heat it on high for 2-2½ minutes to warm it up before adding it to my cream of mushroom soup mixture. You do not want to boil the milk. Just get it really hot.
- When assembling the casserole, ensure all the potatoes are submerged in the soup mixture.
What to Serve with Pork Chop Casserole
This creamy pork chop potato casserole is a filling dish on its own. To make it a complete meal, you can serve it with a side of garlic green beans, a garden salad, a Broccoli Salad, or a simple steamed veggie.
How to Store Pork Chop Casserole
- To Store: Leftovers can be stored in an airtight container for up to 2 days.
- To Freeze: I do not suggest freezing this casserole, as the texture is best when made fresh.
- To Reheat: Reheat in the microwave until warm.
More Easy Casserole Recipes
More Casserole Recipes
- Taco Bake Casserole
- Pizza Casserole
- Chicken Potato Casserole
- Rotel Chicken Spaghetti
- Chicken Cobbler
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Pork Chop Casserole
Serves — 6
Pork Chop Casserole is an easy, creamy combination of pork, cheese, potatoes, and sauce, all layered and baked until brown and bubbly.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Ingredients
- 6 boneless pork chops approximately ¾ inch thick
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 8 ounces (2 4-ounce) boxes scalloped potatoes
- 10.5 ounces can of cream of mushroom soup
- ½ cup sour cream
- 2½ cups whole milk warmed to between 135-145°F
- 1½ cups shredded Colby jack cheese divided into 1 cup and ½ cup
- 2 cups French fried onions
- 2 teaspoons chopped fresh parsley
Instructions
- Preheat oven to 425°F. Spray a 9×13 casserole dish with nonstick cooking spray. Set aside.
- Season both sides of the boneless pork chops with salt and black pepper.6 boneless pork chops, ½ teaspoon salt, ¼ teaspoon black pepper
- Add olive oil and boneless pork chops in a large (12-inch) skillet on medium-high heat. Sear the seasoned pork chops for 3-4 minutes on each side or until golden brown. You are not looking to cook the pork chops all the way through at this point only to give them a beautiful golden exterior. You may need to sear your pork chops in two batches if your pan is too crowded with all six pork chops in the pan at once. Once you have seared all the pork chops, turn off the heat to the skillet and transfer the pork chops to a plate to rest while you prepare the remaining ingredients.2 tablespoons olive oil
- Open the boxes of scalloped potatoes, remove the flavor pouches, and pour all the dried potatoes into an even layer in the prepared 9×13 casserole dish. Set aside.8 ounces (2 4-ounce) boxes scalloped potatoes
- In a large mixing bowl, add the cream of mushroom soup, sour cream, the contents of the scalloped potato flavor pouches, and the warmed whole milk. Whisk together until all the ingredients are fully combined and no lumps from the cream of mushroom soup remain.10.5 ounces can of cream of mushroom soup, ½ cup sour cream, 2½ cups whole milk
- Pour the soup mixture evenly over the potatoes in the casserole dish. Be sure that all the potatoes are submerged in the soup mixture.
- Evenly sprinkle 1 cup of the shredded Colby jack cheese over the surface of the potatoes.1½ cups shredded Colby jack cheese
- Place the seared pork chops into the casserole dish over the top of the potatoes in a single layer, followed by sprinkling the remaining ½ cup shredded Colby jack cheese over the tops of the pork chops.1½ cups shredded Colby jack cheese
- Tightly cover the entire casserole dish with aluminum foil and bake for 30 minutes.
- Remove the aluminum foil from the casserole dish, sprinkle the top of the pork chop casserole with the French fried onions, and bake, uncovered, for an additional 5-10 minutes or until the casserole is bubbly and the French fried onions are golden and crispy.2 cups French fried onions
- Remove the pork chop casserole from the oven and allow it to rest for 5-8 minutes. Sprinkle the casserole with the chopped fresh parsley before serving.2 teaspoons chopped fresh parsley
Jenn’s Notes
Storage:
- To Store: Leftovers can be stored in an airtight container for up to 2 days.
- To Freeze: I do not suggest freezing this casserole, as the texture is best when made fresh.
- To Reheat: Reheat in the microwave until warm.
- This pork chop casserole is best served while still warm. Keep in mind that the longer this sits, the more the potatoes will thicken and absorb the liquids from the dish.
- I like to put my whole milk in a microwave-safe liquid measuring cup (glass is best) and heat it on high for 2-2½ minutes to warm it up before adding it to my cream of mushroom soup mixture. You do not want to boil the milk. Just get it really hot.
- Be sure that all the potatoes are submerged in the soup mixture when assembling the casserole.
Nutrition Info
Calories: 639kcal | Carbohydrates: 23g | Protein: 42g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 144mg | Sodium: 997mg | Potassium: 921mg | Fiber: 1g | Sugar: 6g | Vitamin A: 577IU | Vitamin C: 8mg | Calcium: 361mg | Iron: 1mg
Made this Pork Chop Casserole today and it was delicious it certainly is in my recipe box
and it is a keeper thank you for sharing.
Yay!! so glad you enjoyed it!