Pork Chop Dinner Casserole
Transform your weeknight meals with this comforting Pork Chop Dinner Casserole, a hearty, all-in-one dish that brings classic flavors to your table. Tender bone-in pork chops are seared to golden perfection, then baked atop layers of creamy russet potatoes, sweet carrots, and savory onions, all enveloped in a rich cream of mushroom sauce infused with garlic and thyme. This easy, prep-in-20-minutes recipe combines the magic of a one-pan dinner with the deep, homestyle taste of a casserole that’s oven-baked to perfection. Perfect for busy families, the Pork Chop Dinner Casserole is a complete meal that’s both satisfying and simple to prepare. Serve it warm to savor the cozy pairing of tender pork, velvety vegetables, and aromatic seasoning—comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 medium-sized russet potatoes
- 3 large carrots
- 1 medium-sized yellow onion
- 10.5 oz (canned) cream of mushroom soup
- 0.5 cups whole milk
- 1 teaspoons garlic powder
- 1 teaspoons dried thyme
- 1.5 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish and set aside.
Peel and thinly slice the potatoes into rounds. Peel and slice the carrots into thin discs. Dice the yellow onion.
In a large skillet over medium-high heat, warm the olive oil. Season the pork chops on both sides with 1 teaspoon of salt and 1 teaspoon of black pepper.
Sear the pork chops in the skillet for 2–3 minutes per side until browned. Remove from heat and set aside.
In a small bowl, whisk together the cream of mushroom soup, whole milk, garlic powder, dried thyme, and the remaining 0.5 teaspoons of salt. Set aside.
Spread the sliced potatoes evenly across the bottom of the prepared casserole dish. Layer the sliced carrots and diced onion on top of the potatoes.
Pour the soup mixture evenly over the vegetables, ensuring everything is coated. Gently shake or tilt the casserole dish if needed.
Arrange the seared pork chops on top of the vegetables and soup mixture.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 50 minutes.
Remove the foil and bake for an additional 10 minutes to allow the top to brown slightly and the liquid to reduce.
Remove the casserole from the oven and allow it to rest for 5–10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 5395 mg | 235% | |
| Total Carbohydrate | 210.5 g | 77% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 36.8 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 664 mg | 51% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 7822 mg | 166% | |
*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.
