Why You’ll Love This Recipe
The Best Pork Chop Potato Casserole Recipe is a comforting, all-in-one dinner that layers tender pork chops over creamy, cheesy potatoes and bakes everything together until golden and bubbling. It’s a hearty, satisfying dish perfect for family dinners or cozy weekends, combining simple ingredients into a flavorful and filling meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
bone-in or boneless pork chopsrusset or Yukon Gold potatoes (thinly sliced)cream of mushroom soup (or cream of chicken)sour creamonion (thinly sliced)garlic powderonion powdersaltblack peppercheddar cheese (shredded)milkbutter (for greasing or drizzling)
Optional garnish:
fresh parsleychives
directions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or cooking spray.
In a large bowl, mix cream of mushroom soup, sour cream, milk, garlic powder, onion powder, salt, and pepper until smooth.
Stir in the shredded cheese and sliced potatoes, coating evenly.
Spread the potato mixture evenly into the prepared dish.
Season pork chops on both sides with salt and pepper, then place them over the potatoes.
Top pork chops with a few onion slices and drizzle lightly with melted butter.
Cover the dish tightly with foil and bake for 45 minutes.
Remove foil and bake for another 15-20 minutes, until pork is cooked through (internal temp 145°F/63°C) and potatoes are tender.
Let rest 5-10 minutes before serving. Garnish with chopped parsley or chives if desired.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 15 minutesBaking time: 60-65 minutesTotal time: 75-80 minutes
Variations
Use boneless chicken breasts instead of pork for a lighter option.
Add cooked bacon or diced ham for extra smoky flavor.
Mix in frozen peas or green beans for added vegetables.
Top with crushed crackers or breadcrumbs for a crispy finish.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 20 minutes, covered with foil.Microwave single portions in short intervals until hot.Freezing is possible, though potato texture may soften after thawing.
FAQs
Can I prep this casserole ahead?
Yes, assemble it up to 24 hours ahead, cover, and refrigerate until ready to bake.
Do I need to cook the pork first?
No, it cooks in the oven with the potatoes, but searing briefly adds flavor if desired.
What kind of potatoes are best?
Russet or Yukon Gold hold up well and absorb flavors nicely.
Can I use fresh mushrooms?
Yes, sauté and add them to the potato mixture for extra flavor.
Is this recipe gluten-free?
Use gluten-free condensed soup or make a homemade version to ensure it is.
How do I make it creamier?
Add extra sour cream or a splash of heavy cream to the sauce.
Can I make it without cheese?
Yes, but cheese enhances the richness and flavor of the dish.
Will the pork chops dry out?
Covering during the first part of baking keeps them moist—avoid overbaking.
Can I use frozen potatoes?
Yes, thawed hash brown-style potatoes can work in a pinch.
Can I double the recipe?
Yes, use a larger baking dish and extend cooking time slightly.
Conclusion
The Best Pork Chop Potato Casserole Recipe delivers classic comfort in every bite. With creamy, cheesy potatoes and perfectly cooked pork chops, it’s a satisfying, family-friendly meal that’s easy to make and sure to impress. Whether for a weeknight dinner or a special gathering, this casserole is a hearty favorite worth repeating.
Print
Best Pork Chop Potato Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Pork Chop Potato Casserole is a comforting and hearty dish that layers tender pork chops with creamy, cheesy potatoes for a satisfying all-in-one meal the whole family will love.
Ingredients
- 4 bone-in or boneless pork chops
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 (10.5 oz) can cream of mushroom soup
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1 (20 oz) package frozen hash brown potatoes (shredded or cubed), thawed
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup crushed cornflakes or breadcrumbs (optional, for topping)
- 2 tbsp melted butter (optional, for topping)
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Season pork chops with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear pork chops for 2–3 minutes per side until browned. Remove and set aside.
- In a large bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, onion powder, and paprika.
- Stir in thawed hash browns, chopped onion, and shredded cheddar cheese until well combined.
- Spread the potato mixture evenly into the prepared baking dish.
- Place seared pork chops on top of the potato mixture.
- If using, mix crushed cornflakes or breadcrumbs with melted butter and sprinkle over the casserole.
- Cover with foil and bake for 40 minutes. Remove foil and bake an additional 15 minutes until top is golden and bubbly and pork reaches an internal temperature of 145°F (63°C).
- Let rest for 5 minutes. Garnish with chopped parsley before serving.
Notes
- Use bone-in chops for added flavor and juiciness.
- For extra richness, add a handful of cooked bacon bits to the potato mixture.
- This casserole can be made ahead and baked later — just add 10 extra minutes of baking time from cold.
Nutrition
- Serving Size: 1 pork chop with potatoes
- Calories: 520
- Sugar: 3g
- Sodium: 740mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
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