Creamy Pork Chops Mushroom and Potato Casserole
Indulge in the ultimate comfort food with this Creamy Pork Chops Mushroom and Potato Casserole, a hearty, all-in-one dish that combines tender, golden-seared pork chops, layers of buttery russet potatoes, and earthy sautéed mushrooms in a rich, velvety cream sauce. Perfectly seasoned with garlic, fresh thyme, and topped with bubbly melted cheddar cheese, this casserole guarantees flavor in every bite. As it bakes to perfection, the sauce thickens and infuses the layers with savory goodness, while the potatoes become meltingly tender. Ideal for family dinners or special occasions, this easy-to-make recipe is sure to become a weeknight favorite. Get ready to wow your guests with a dish that's as comforting as it is delicious!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 4 medium-sized Russet potatoes
- 2 cups Mushrooms
- 1 medium-sized Yellow onion
- 3 cloves Garlic cloves
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Fresh thyme
- 1 cup Shredded cheddar cheese
- 2 tablespoons Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Peel and thinly slice the potatoes. Arrange half of the sliced potatoes in an even layer in the casserole dish.
Season both sides of the pork chops with salt, black pepper, and fresh thyme.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops and set them aside.
In the same skillet, add 1 tablespoon of butter and the remaining olive oil. Sauté the mushrooms for 4-5 minutes until browned. Add the diced onion and minced garlic cloves, cooking for an additional 2-3 minutes until fragrant. Remove the mixture from the skillet and set aside.
Melt the remaining 2 tablespoons of butter in the skillet over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the chicken broth and heavy cream, stirring constantly. Cook until the sauce thickens, about 3-4 minutes. Season with a pinch of salt and black pepper.
Return half of the mushroom mixture to the casserole dish, layering it over the potatoes. Pour half of the cream sauce over the mushrooms and potatoes.
Place the pork chops on top of the layer, then arrange the remaining potatoes over the pork chops. Spread the remaining mushroom mixture on top and drizzle the rest of the cream sauce evenly.
Cover the casserole dish with aluminum foil and bake for 40 minutes. Remove the foil, sprinkle shredded cheddar cheese on top, and return to the oven for another 15-20 minutes until the cheese is melted and golden, and the potatoes are tender.
Garnish with freshly chopped parsley before serving. Let the casserole cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
4004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.6 g | 351% | |
| Saturated Fat | 127.4 g | 637% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 4865 mg | 212% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.3 g | ||
| Protein | 168.5 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1111 mg | 85% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7375 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
