The Best Pork Chop Casserole
Sink your teeth into pure comfort with *The Best Pork Chop Casserole*! This hearty and flavorful dish combines tender, golden-browned bone-in pork chops with layers of thinly sliced potatoes, smothered in a creamy sauce made from cream of mushroom soup, sour cream, and aromatic thyme. Baked to perfection and topped with gooey melted cheddar cheese, this casserole brings home-cooked goodness to your table in just over an hour. Perfect for family dinners or gatherings, this dish is as satisfying as it is easy to prepare, with minimal prep time and bold flavors. Garnished with fresh parsley for a pop of color, this recipe is destined to become your go-to comfort food classic. Keywords: pork chop casserole, creamy casserole recipe, easy dinner ideas, comfort food recipes, cheesy pork chops.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic cloves, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup chicken broth
- 0.5 cup sour cream
- 0.5 teaspoon thyme leaves
- 3 medium potatoes, thinly sliced
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
Season the pork chops on both sides with salt and black pepper. Dredge each pork chop lightly in the flour, shaking off any excess.
In a large skillet, heat the vegetable oil over medium-high heat. Sear the pork chops for 2-3 minutes per side until golden brown. Transfer the pork chops to a plate and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Reduce the heat to low and stir in the cream of mushroom soup, chicken broth, sour cream, and thyme leaves. Mix well to combine and let it heat through for 2-3 minutes. Remove the skillet from heat.
Layer the thinly sliced potatoes in the bottom of the prepared casserole dish. Pour half of the soup mixture over the potatoes, spreading evenly.
Place the seared pork chops on top of the potatoes, then pour the remaining soup mixture over the pork chops.
Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and sprinkle the shredded cheddar cheese over the top. Return the casserole to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 1176 mg | 51% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 348 mg | 27% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1057 mg | 22% | |
*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.
