Pork Chops Casserole
Cozy up to a hearty and comforting classic with this savory Pork Chops Casserole recipe! Featuring golden seared bone-in pork chops layered atop tender, thinly sliced russet potatoes and smothered in a luscious mixture of cream of mushroom soup, sour cream, and melted cheddar cheese, this casserole is the ultimate crowd-pleaser. The potatoes soak up every drop of the flavorful creamy sauce, while a sprinkling of garlic and onion powder elevates the dish with a burst of aromatic seasoning. Baked to bubbling perfection in just about an hour, this one-pan wonder makes for a fuss-free weeknight dinner or an impressive entertaining option. Garnished with fresh parsley, this simple yet satisfying casserole is a family favorite you’ll want to make on repeat! Perfect for dinner ideas, easy casserole recipes, and comfort food lovers.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 4 medium Russet potatoes
- 1 can (10.5 ounces) Cream of mushroom soup
- 1 cup Sour cream
- 0.5 cup Milk
- 1 cup (shredded) Cheddar cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Vegetable oil
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel and thinly slice the potatoes, about 1/8-inch thick. Set them aside in a bowl of cold water to prevent browning.
Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt, black pepper, garlic powder, and onion powder on both sides.
Sear the pork chops for about 3 minutes per side, or until they are golden brown but not fully cooked through. Remove the pork chops from the skillet and set aside.
In a mixing bowl, combine the cream of mushroom soup, sour cream, milk, and half of the shredded cheddar cheese. Stir until smooth and set aside.
Grease a 9x13-inch baking dish with cooking spray or butter. Drain the sliced potatoes and layer half of them evenly on the bottom of the dish.
Pour half of the creamy sauce mixture over the potato layer and spread it evenly. Add the remaining potato slices on top, followed by the rest of the sauce.
Place the seared pork chops on top of the potatoes and sauce. Sprinkle the remaining shredded cheddar cheese evenly over the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Check the doneness of the potatoes by piercing them with a fork—if they are tender, the casserole is ready. Let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve the pork chops casserole warm.
Nutrition Facts
Calories |
3964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.3 g | 297% | |
| Saturated Fat | 98.1 g | 490% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 5191 mg | 226% | |
| Total Carbohydrate | 210.4 g | 77% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 37.5 g | ||
| Protein | 255.6 g | 511% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1362 mg | 105% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 7378 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.
