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Best Pork Chop Potato Casserole Recipe

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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

Units Scale
  • 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

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. 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.
  3. In a large bowl, whisk together cream of mushroom soup, milk, sour cream, garlic powder, onion powder, and paprika.
  4. Stir in thawed hash browns, chopped onion, and shredded cheddar cheese until well combined.
  5. Spread the potato mixture evenly into the prepared baking dish.
  6. Place seared pork chops on top of the potato mixture.
  7. If using, mix crushed cornflakes or breadcrumbs with melted butter and sprinkle over the casserole.
  8. 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).
  9. 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

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