This Cheesy Pork Chop Potato Casserole is a warm and comforting dish that’s perfect for family dinners! With tender pork chops and creamy potatoes, it’s sure to please everyone.
I love how easy this recipe is—I just layer the ingredients and let the oven do its magic. Plus, who can resist cheesy goodness? It’s a cheesy hug in a dish! 🧀
Key Ingredients & Substitutions
Pork Chops: Both bone-in and boneless pork chops work wonderfully. I usually lean towards bone-in for extra flavor. If you’re looking for a leaner option, you can substitute with turkey cutlets or chicken breasts.
Potatoes: Yukon Gold or Russet potatoes are best due to their creamy texture. If you have gold or red potatoes, those will also work but adjust cooking time since they cook faster. Frozen hash browns can be a time-saver, too!
Condensed Soups: Cream of mushroom and cream of chicken soups add creaminess and flavor. For a healthier option, choose low-fat versions or make your own from scratch. If you’re allergic to mushrooms, stick with just cream of chicken.
Cheddar Cheese: I like to use sharp cheddar for its strong flavor. If you’re not a fan of cheddar, feel free to swap in Monterey Jack or a mix of cheeses for a different taste profile!
How Do I Get the Pork Chops Perfectly Cooked?
Getting the pork chops just right is crucial. Here’s how to make sure they cook perfectly in the casserole:
- Start by searing them on medium heat. This step adds flavor and color.
- Only cook them until browned, not fully cooked—around 2-3 minutes per side.
- They’ll finish cooking in the oven, so don’t worry about them being undercooked at this stage.
- For best results, use an instant-read thermometer to check that they reach 145°F (63°C) when done.
Happy cooking! Your casserole will surely be a crowd-pleaser.
Cheesy Pork Chop Potato Casserole
Ingredients You’ll Need:
For the Main Dish:
- 6 pork chops (bone-in or boneless)
- 4 cups thinly sliced potatoes (such as Yukon Gold or Russet)
- 1 cup thinly sliced onions
For the Creamy Mixture:
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 can (10.5 oz) condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For Topping:
- 2 cups shredded cheddar cheese (divided)
- 1 tablespoon olive oil or butter (for searing pork chops)
- 1 teaspoon paprika (for sprinkling on top)
- Optional: dried parsley or thyme for garnish
How Much Time Will You Need?
This Cheesy Pork Chop Potato Casserole takes about 15 minutes of prep time, plus approximately 1 hour and 15-20 minutes to bake. You’ll spend some time layering everything together, then let the oven do the work. It really doesn’t get easier than this!
Step-by-Step Instructions:
1. Prepare the Oven:
Preheat your oven to 350°F (175°C). This is an important step—ensuring your oven is hot when you add the casserole makes for even cooking!
2. Make the Creamy Mixture:
In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, and pepper. Use a whisk or spoon to stir until everything is well combined and smooth. Set this creamy mixture aside.
3. Grease the Baking Dish:
Take a 9×13-inch baking dish and lightly grease it with butter or cooking spray. This will help prevent sticking, so your casserole comes out nicely!
4. Layer the Potatoes and Onions:
Spread a thin layer of the creamy mixture on the bottom of your prepared baking dish. Next, layer half of the sliced potatoes evenly over the soup mixture. Follow with half of the sliced onions sprinkled on top.
5. Add Cheese and More Soup:
Sprinkle one cup of shredded cheddar cheese over the potatoes and onions. Then, pour half of the remaining creamy mixture over this layer. Remember, we’re saving some cheese for the top!
6. Repeat the Layers:
Next, layer the remaining sliced potatoes and onions. Then add the rest of the creamy mixture on the top. We’re building flavor and creaminess, layer by layer!
7. Sear the Pork Chops:
In a skillet over medium heat, add olive oil or butter. Season the pork chops with salt and pepper, then sear each side for about 2-3 minutes until browned but not fully cooked. This will add an extra layer of flavor!
8. Assemble and Bake:
Place the seared pork chops on top of the layered potatoes and soup mixture in the baking dish. Sprinkle the remaining cup of shredded cheddar cheese over the pork chops and dust with paprika for extra flavor and color.
9. Bake the Casserole:
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 1 hour. Then, take off the foil and bake uncovered for an additional 15-20 minutes or until the cheese is bubbly, golden brown, and the pork chops are cooked through. You want those potatoes to be tender too!
10. Serve and Enjoy:
Once finished, let the casserole rest for about 5 minutes before diving in. This helps everything set slightly and makes serving easier. Garnish with some dried parsley or thyme if you’d like, and enjoy your comforting, cheesy feast!
Enjoy your delicious homemade cheesy pork chop potato casserole! It’s perfect for cozy dinners and is sure to satisfy your family and friends!
Can I Use Different Types of Cheese?
Absolutely! While cheddar is the classic choice, you can experiment with other cheeses like Monterey Jack, Gouda, or a Mexican blend. Just ensure they melt well for that creamy texture.
What Can I Substitute for Cream of Mushroom Soup?
If you’re looking for a substitute, you can use an additional can of cream of chicken soup or make a homemade version using chicken broth and a roux. There are also dairy-free alternatives available if you need them.
Can I Make This Recipe Ahead of Time?
Yes, you can! Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Just increase the baking time by about 10-15 minutes if it’s coming straight from the fridge.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or oven until warmed through, adding a splash of milk if the casserole seems dry.
