I just cooked a Pork Chop Casserole With Potatoes that turns boring weeknights into a creamy, saucy showstopper you won’t believe exists so keep scrolling.
I’m obsessed with Pork Chops And Potatoes Casserole because it hits that greedy part of me every single week. I love the starchy potatoes and the way a yellow onion and sour cream make the whole thing way more addictive than it should be.
Pork Chop Casserole is the kind of dinner that arrives on the table like it owns the room. Juicy bites of pork framed by melty cheese and creamy sauce.
And yeah, messy forks and napkin disasters ahead. But the taste is worth it, loud and unapologetic, no pretension, just straight-up satisfying.
I won’t share. Not sorry.
Ingredients
- Boneless pork chops: hearty protein, tender bites that make the casserole feel like dinner at home.
- Potatoes: creamy, starchy comfort that soaks up all the sauce and keeps you full.
- Yellow onion: sweet bite and caramelized notes once it softens, adds real depth.
- Garlic: punchy aroma, it wakes the whole dish up without stealing the show.
- Cream of mushroom soup: creamy base that keeps things saucy and seriously cozy.
- Milk: thins the sauce, makes it silky — keeps things from being gluey.
- Sour cream: tangy richness that brightens the sauce and keeps it lush.
- Chicken broth: adds savory background, keeps flavors from tasting flat or one-note.
- Flour or cornstarch: thickens the sauce so it clings to potatoes and pork.
- Butter: adds a little richness and that comforting, mellow dairy flavor.
- Cheddar cheese: melty, sharp top layer that gets gooey and slightly crisp.
- Salt: basic but vital — brings out the other flavors, don’t skip it.
- Black pepper: warm bite that balances the creaminess, simple but necessary.
- Paprika: color and mild smoky or sweet warmth, depending on which you use.
- Thyme: subtle herb notes that make it taste homey and not just creamy.
- Parsley: fresh sprinkle at the end, keeps the dish from feeling heavy.
- Olive oil: used for browning, adds a fruity note and better texture.
- Butter melted: helps the top get golden and gives a little glossy finish.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless pork chops, about 4 thin chops, cut into bite sized pieces
- 2 pounds potatoes (Yukon gold or russet), peeled if desired and sliced 1/4 inch thick
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 1 cup whole milk or 2% milk
- 1/2 cup sour cream
- 1/2 cup chicken broth
- 2 tablespoons all purpose flour (or 1 tablespoon cornstarch for gluten free)
- 2 tablespoons butter, melted
- 1 cup shredded sharp cheddar cheese, divided
- 1 teaspoon salt, plus more to taste
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon paprika (smoked or sweet, your choice)
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley for garnish (optional)
- 2 tablespoons olive oil for browning the pork
How to Make this
1. Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with a bit of butter or oil.
2. Season the bite sized pork pieces with 1/2 teaspoon salt, 1/2 teaspoon pepper and half the paprika. Heat 2 tablespoons olive oil in a large skillet over medium high heat and brown the pork in batches until just golden on the outside, 2 to 3 minutes per side. Remove to a plate and set aside. Don’t overcook, it will finish in the oven.
3. In the same skillet add the 2 tablespoons butter, then toss in the sliced onion and a pinch of salt. Saute until soft and starting to brown, about 5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
4. Whisk together the condensed cream of mushroom soup, 1 cup milk, 1/2 cup sour cream, 1/2 cup chicken broth, 2 tablespoons flour (or 1 tablespoon cornstarch for gluten free), remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, the rest of the paprika and the thyme. To avoid lumps, whisk the flour into the milk first, or mix the soup with a little milk and then add the rest.
5. Stir the soup mixture into the skillet with the onions and garlic, bring to a gentle simmer for 1 to 2 minutes until slightly thickened. Taste and adjust seasoning. Turn off heat.
6. Arrange half of the sliced potatoes in an even layer in the prepared dish, season lightly with salt and pepper. Sprinkle half of the shredded cheddar over the potatoes. Scatter the browned pork evenly over the cheese, then pour half the creamy mushroom sauce over everything.
7. Add the remaining potato slices in an even layer, pour the rest of the sauce over the top and gently press the layers so the sauce settles between potatoes. Sprinkle the remaining 1/2 cup cheddar over the top.
8. Cover the dish tightly with foil and bake at 375°F for 45 minutes. Remove foil and bake another 15 to 20 minutes until potatoes are tender when pierced with a fork and the top is bubbly and golden.
9. Let the casserole rest 10 minutes before serving so it sets up and slices better. Sprinkle with chopped fresh parsley and extra black pepper if you like. If the top browns too quickly, tent loosely with foil when uncovered.
10. Leftovers reheat well in the oven at 350°F for 20 minutes or in single portions in the microwave. You can swap russets for Yukon gold for creamier texture, or use smoked paprika for a deeper flavor.
Equipment Needed
1. Oven (preheat to 375°F)
2. 9×13 inch casserole dish, lightly greased
3. Large heavy skillet for browning pork and sautéing onions
4. Cutting board and a sharp chef’s knife
5. Mixing bowl and a whisk (to blend soup, milk and flour)
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring, plus tongs or slotted spoon to move pork
8. Mandoline or sharp knife for slicing potatoes uniformly
9. Aluminum foil and oven mitts
10. Cheese grater (if shredding cheddar fresh)
FAQ
Pork Chops & Potatoes Casserole: A Comforting One Recipe Substitutions and Variations
- Pork chops: Use boneless chicken thighs or breasts (cook a little longer till juices run clear), or 1 1/2 lbs ground pork or turkey for a more stew-like texture, or firm tofu (press and cube) for a vegetarian option.
- Potatoes: Swap with sweet potatoes for a sweeter, creamier bake, or use thinly sliced cauliflower florets to cut carbs and add a milder veg note, or use Yukon and russet mix if you want varied texture.
- Condensed cream of mushroom soup: Replace with 1 can condensed cream of chicken, or make a quick homemade version by sautéing mushrooms and onions, sprinkling in the 2 Tbsp flour and then whisking in the milk and chicken broth till thickened.
- Sour cream / Milk: Sub plain Greek yogurt for sour cream (same tang, thicker), and use half and half or light cream instead of milk for a richer sauce, or use unsweetened almond milk for a dairy-free swap but add a little extra thickener (1 more Tbsp flour or cornstarch).
Pro Tips
1. Brown the pork well but dont overcook it. Get a good sear so you lock in flavor, then pull it off the heat early because it will finish cooking in the oven. If you crowd the pan the meat will steam not brown, so do it in batches.
2. Slice the potatoes evenly, try to keep them about 1 4th inch thick. If some are thinner they will go mushy before the rest are done. A mandoline makes this faster but be careful your fingers.
3. Thicken the sauce right by whisking the flour into a little milk first, or dissolve cornstarch in cold liquid. That way you wont end up with lumps. Taste the sauce before it goes into the dish because condensed soup can be salty, so adjust salt and pepper then.
4. Let the casserole rest 10 minutes after baking. It firms up and slices cleaner, and the flavors meld better. If the top is browning too fast tent loosely with foil, and if you want a crispier top broil for 1 to 2 minutes at the end but watch it closely.
Pork Chops & Potatoes Casserole: A Comforting One Recipe
I just cooked a Pork Chop Casserole With Potatoes that turns boring weeknights into a creamy, saucy showstopper you won't believe exists so keep scrolling.
6
servings
613
kcal
Equipment: 1. Oven (preheat to 375°F)
2. 9×13 inch casserole dish, lightly greased
3. Large heavy skillet for browning pork and sautéing onions
4. Cutting board and a sharp chef’s knife
5. Mixing bowl and a whisk (to blend soup, milk and flour)
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring, plus tongs or slotted spoon to move pork
8. Mandoline or sharp knife for slicing potatoes uniformly
9. Aluminum foil and oven mitts
10. Cheese grater (if shredding cheddar fresh)
Ingredients
-
1 1/2 to 2 pounds boneless pork chops, about 4 thin chops, cut into bite sized pieces
-
2 pounds potatoes (Yukon gold or russet), peeled if desired and sliced 1/4 inch thick
-
1 medium yellow onion, thinly sliced
-
3 cloves garlic, minced
-
1 can (10.5 ounces) condensed cream of mushroom soup
-
1 cup whole milk or 2% milk
-
1/2 cup sour cream
-
1/2 cup chicken broth
-
2 tablespoons all purpose flour (or 1 tablespoon cornstarch for gluten free)
-
2 tablespoons butter, melted
-
1 cup shredded sharp cheddar cheese, divided
-
1 teaspoon salt, plus more to taste
-
3/4 teaspoon freshly ground black pepper
-
1 teaspoon paprika (smoked or sweet, your choice)
-
1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
-
2 tablespoons chopped fresh parsley for garnish (optional)
-
2 tablespoons olive oil for browning the pork
Directions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch casserole dish with a bit of butter or oil.
- Season the bite sized pork pieces with 1/2 teaspoon salt, 1/2 teaspoon pepper and half the paprika. Heat 2 tablespoons olive oil in a large skillet over medium high heat and brown the pork in batches until just golden on the outside, 2 to 3 minutes per side. Remove to a plate and set aside. Don’t overcook, it will finish in the oven.
- In the same skillet add the 2 tablespoons butter, then toss in the sliced onion and a pinch of salt. Saute until soft and starting to brown, about 5 minutes. Add the minced garlic and cook 30 seconds more until fragrant.
- Whisk together the condensed cream of mushroom soup, 1 cup milk, 1/2 cup sour cream, 1/2 cup chicken broth, 2 tablespoons flour (or 1 tablespoon cornstarch for gluten free), remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, the rest of the paprika and the thyme. To avoid lumps, whisk the flour into the milk first, or mix the soup with a little milk and then add the rest.
- Stir the soup mixture into the skillet with the onions and garlic, bring to a gentle simmer for 1 to 2 minutes until slightly thickened. Taste and adjust seasoning. Turn off heat.
- Arrange half of the sliced potatoes in an even layer in the prepared dish, season lightly with salt and pepper. Sprinkle half of the shredded cheddar over the potatoes. Scatter the browned pork evenly over the cheese, then pour half the creamy mushroom sauce over everything.
- Add the remaining potato slices in an even layer, pour the rest of the sauce over the top and gently press the layers so the sauce settles between potatoes. Sprinkle the remaining 1/2 cup cheddar over the top.
- Cover the dish tightly with foil and bake at 375°F for 45 minutes. Remove foil and bake another 15 to 20 minutes until potatoes are tender when pierced with a fork and the top is bubbly and golden.
- Let the casserole rest 10 minutes before serving so it sets up and slices better. Sprinkle with chopped fresh parsley and extra black pepper if you like. If the top browns too quickly, tent loosely with foil when uncovered.
- Leftovers reheat well in the oven at 350°F for 20 minutes or in single portions in the microwave. You can swap russets for Yukon gold for creamier texture, or use smoked paprika for a deeper flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 470g
- Total number of serves: 6
- Calories: 613kcal
- Fat: 35.8g
- Saturated Fat: 13.8g
- Trans Fat: 0.5g
- Polyunsaturated: 5.3g
- Monounsaturated: 16.1g
- Cholesterol: 148mg
- Sodium: 787mg
- Potassium: 1172mg
- Carbohydrates: 36.8g
- Fiber: 10.8g
- Sugar: 6.8g
- Protein: 45.3g
- Vitamin A: 387IU
- Vitamin C: 32mg
- Calcium: 175mg
- Iron: 2.7mg