Pork Chop Casserole

5 from 5 votes

Pork Chop Casserole is an easy, creamy combination of pork, cheese, potatoes, and sauce, all layered and baked until brown and bubbly.

Prep Time20

Cook Time40

Total Time1

Course: Dinner

Cuisine: American

Servings:

Calories: 639kcal

Author: Jennifer Fishkind

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 9x13 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 9x13 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

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.

Tips:

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