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
Scale
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
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
