If you’re looking for a comforting, crowd-pleasing dish that feels like a warm hug on a plate, let me introduce you to my Cheesy Pork Chop and Potato Casserole Recipe. It’s one of those recipes that’s incredibly simple but packs so much flavor—think tender pork chops, creamy mushroom sauce, and melty cheddar cheese all bubbling over thinly sliced potatoes. Stick with me, and I promise this casserole will become a go-to in your kitchen as it did in mine.

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Why This Recipe Works

Simple Ingredients: With just a handful of everyday pantry staples, this casserole comes together quickly without fuss.
Balanced Flavors: The creamy mushroom soup complements the pork perfectly and keeps the potatoes tender and flavorful.
Cheesy Comfort: Topping it with sharp cheddar cheese creates that irresistible golden crust everyone loves.
Hands-Off Cooking: Once you assemble everything, the oven does the work—making it ideal for busy weeknights or cozy weekends.

Cheesy Pork Chop and Potato Casserole, pork chop casserole recipes, cheesy potato casserole, easy pork casserole, comfort food casserole - A blue rectangular dish filled with seven large pieces of cooked pork topped with a creamy white sauce speckled with small bits, all resting on a base layer of thin, overlapping potato slices that are pale yellow with some browning at the edges, the dish placed on a black wire rack over a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cheesy Pork Chop and Potato Casserole Recipe serves a purpose. From juicy pork chops to creamy soup and tender potatoes, it’s all about layering flavors and textures that come together beautifully in one dish. Here’s a quick breakdown of why each part plays a starring role.

Cheesy Pork Chop and Potato Casserole, pork chop casserole recipes, cheesy potato casserole, easy pork casserole, comfort food casserole - Flat lay of six fresh boneless pork chops with a slight sheen, four thinly sliced raw potatoes neatly fanned out, a small pile of chopped white onion, a small white bowl filled with smooth condensed cream of mushroom soup, another small white bowl with fresh whole milk, a small white bowl holding golden vegetable oil, a small mound of shredded sharp Cheddar cheese, all arranged symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless pork chops: They’re quick to sear and absorb the creamy sauce, staying juicy without needing a long cook time.
Potatoes: Thinly sliced so they cook evenly and soak up delicious flavors from the soup and the pork drippings.
Chopped onion: Adds a subtle sweetness and a bit of bite that balances the creamy sauce.
Condensed cream of mushroom soup: This acts as a quick and easy sauce base that brings moisture and deep umami flavor.
Milk: Thins the soup to create a luscious consistency, making the casserole creamy but not heavy.
Shredded Cheddar cheese: A must for that bubbly, golden, cheesy finish everyone raves about.
Vegetable oil: Perfect for searing the pork chops to get a nice caramelized crust.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cheesy Pork Chop and Potato Casserole Recipe is how adaptable it is. Personally, I sometimes throw in extra veggies or swap the cheddar for a different cheese depending on what’s in my fridge. Don’t be shy — make it your own!

Add veggies: In my version, I like tossing in sliced mushrooms or some bell peppers for extra color and flavor.
Switch cheeses: If you’re a fan of sharper or creamier cheese, swapping cheddar for Monterey Jack or even gouda gives a nice twist.
Use bone-in pork chops: They add flavor but will need a slightly longer bake time—just keep an eye on them.
Spice it up: Mix in a pinch of smoked paprika or garlic powder to the soup mixture for some subtle heat.

Step-by-Step: How I Make Cheesy Pork Chop and Potato Casserole Recipe

Step 1: Prep the Ingredients and Preheat

Start by gathering everything—this helps keep the process smooth. Preheat your oven to 400°F (200°C). Thinly slice your potatoes and chop the onions. This thin slicing is key; it helps the potatoes cook through evenly without drying out.

Step 2: Brown the Pork Chops

Heat the vegetable oil in a large skillet over medium-high heat. When it’s shimmering, add the pork chops, cooking for about 2-3 minutes per side until they develop a nice golden crust. This step seals in the juices and adds flavor that really makes the casserole shine.

Step 3: Mix the Creamy Sauce

In a medium bowl, whisk together the condensed cream of mushroom soup and milk. This simple combo is the magic that turns the dish into creamy comfort food, so don’t skip this step!

Step 4: Assemble the Casserole

Spread the sliced potatoes and chopped onions evenly in a 9×13-inch baking dish. Place the seared pork chops over the top, then pour the mushroom soup mixture all over everything, making sure it’s well distributed.

Step 5: Bake and Add Cheese

Bake uncovered for 30 minutes. Then, sprinkle the shredded cheddar cheese evenly on top and pop it back in the oven for another 30 minutes. By the end, you’ll have beautifully cooked pork and tender potatoes under a blanket of bubbly, golden cheese. Yum!

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Tips from My Kitchen

Thin Potato Slices: I always use a mandoline or a sharp knife to slice potatoes super thin for even cooking.
Don’t Overcrowd the Pan: When browning pork chops, make sure there’s space around each piece to get a nice sear.
Cover if Needed: If your potatoes seem to dry out in the oven, cover the dish loosely with foil midway through baking.
Fresh Cheese Finish: I add cheese halfway, not at the start, to avoid burning and keep it melty and bright.

How to Serve Cheesy Pork Chop and Potato Casserole Recipe

Cheesy Pork Chop and Potato Casserole Recipe - Serving Suggestion

Garnishes

I like to sprinkle freshly chopped parsley or green onions over the top right before serving. It adds a pop of color and a fresh bite that cuts through the richness perfectly. A dollop of sour cream on the side also never hurts for extra creaminess!

Side Dishes

This casserole is pretty hearty on its own, but pairing it with a simple green salad with vinaigrette or some steamed green beans adds a nice freshness and balance. My family also loves it with roasted Brussels sprouts or a crisp apple slaw.

Creative Ways to Present

For special occasions, I like to serve individual portions in mini casserole dishes or ramekins—makes it feel extra special and perfect for plated dinners. You could also try layering the casserole in a clear glass dish; it’s surprisingly pretty to see all those cheesy, saucy layers.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3-4 days. When I’ve made a big batch, I portion it out immediately so I have easy lunches ready to go during the week.

Freezing

This casserole freezes well before baking. I assemble it in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. When I’m ready to bake, I thaw it overnight in the fridge and then follow the baking instructions as usual.

Reheating

To reheat, I pop leftover casserole in the oven at 350°F, covering with foil to prevent drying out, for about 20-25 minutes or until heated through. Microwaving works in a pinch but the oven keeps that crispy cheese topping intact.

FAQs

Can I use bone-in pork chops for this casserole?

Absolutely! Bone-in chops add extra flavor but will need about 10-15 more minutes baking time; just check that they’re cooked through before adding the cheese topping.
What’s the best type of potato to use?

Yukon Gold potatoes work really well because they hold their shape but still become tender and creamy. Russets also work but can be a bit fluffier.
Can I make this recipe dairy-free?

Yes, you can swap the milk for a plant-based alternative and use dairy-free cheese to keep it creamy and cheesy without the dairy.
How do I know when the casserole is done?

The potatoes should be tender when pierced with a fork and the pork chops fully cooked through. The cheese should be bubbly and golden on top.
Can I prepare it entirely ahead of time and bake later?

Yes! Assemble the casserole, cover it, and refrigerate up to 24 hours before baking. Just add a few extra minutes to baking time since it will be cold from the fridge.

Final Thoughts

This Cheesy Pork Chop and Potato Casserole Recipe holds a special place in my heart because it’s a one-dish meal that brings the whole family to the table with smiles. It’s got that perfect blend of simple prep and delicious payoff. If you make it once, I’m confident it’ll become a trusted recipe you turn to again and again—like it did for me. Grab your potatoes, pork chops, and cheesy goodness, and let’s get cooking!

Cheesy Pork Chop and Potato Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews

Author: Lily
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 5 servings
Category: Main Course
Method: Baking
Cuisine: American

Print Recipe

Description

This comforting Pork Chop and Potato Casserole features tender seared pork chops layered over thinly sliced potatoes and onions, all smothered in a creamy mushroom soup sauce and topped with melted cheddar cheese. Baked to perfection, this hearty one-dish meal combines simple ingredients for an easy yet satisfying dinner.

Ingredients

Main Ingredients

1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
4 potatoes, thinly sliced
½ cup chopped onion
1 cup shredded Cheddar cheese

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Instructions

Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the casserole.
Sear Pork Chops: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the boneless pork chops and sear them until browned on each side, about 2-3 minutes per side. This locks in flavor before baking.
Prepare Soup Mixture: In a medium bowl, combine the condensed cream of mushroom soup and 1 cup of milk. Stir until smooth to create the sauce for the casserole.
Arrange Vegetables: In a 9×13-inch baking dish, spread the thinly sliced potatoes evenly on the bottom. Sprinkle the chopped onions over the potatoes.
Layer Pork Chops and Pour Sauce: Place the seared pork chops evenly over the potato and onion layer. Pour the prepared soup and milk mixture evenly over the entire dish, ensuring all ingredients are covered.
Bake First Stage: Place the casserole in the preheated oven and bake for 30 minutes, allowing the potatoes to soften and flavors to meld.
Add Cheese Topping: Remove the casserole from the oven and evenly sprinkle 1 cup of shredded Cheddar cheese on top of the pork chops and sauce.
Bake Final Stage: Return the casserole to the oven and bake for an additional 30 minutes until the cheese is melted, bubbly, and golden brown.
Serve and Enjoy: Carefully remove from the oven and let the casserole rest for a few minutes before serving the hearty pork chop and potato casserole warm.

Notes

For a thicker sauce, reduce the milk to ¾ cup or add a tablespoon of flour to the soup mixture before pouring.
Use Yukon Gold or Russet potatoes for best results when thinly slicing.
You can substitute Cheddar cheese with Monterey Jack or mozzarella for a different flavor profile.
Let the casserole rest 5-10 minutes after baking to firm up for easier serving.
If preferred, bone-in pork chops can be used but may require a longer baking time.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 90 mg