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Pork Chop and Potato Casserole
Pork Chop and Potato Casserole is an easy, comfort food dinner. Moist pork chops, tender potatoes & onions in a cheesy mushroom sauce make it a family favorite.
Course
Main Course
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
servings
Calories
433
kcal
Author
Linda Warren
Ingredients
4
boneless pork chops
Salt & pepper
¼
cup
flour
1
Tablespoon
olive oil
2-3
potatoes
thinly sliced (a mandolin works great here)
½
large onion
thinly sliced (a mandolin works great here)
1
can
cream of mushroom soup or cream of chicken soup
1
cup
cheddar cheese
shredded
2
Tablespoons
chopped fresh parsley
optional garnish
Instructions
Preheat oven to 375 degrees. Spray a 9x13-inch baking dish with a nonstick spray.
Season pork chops with salt and pepper.
Spread flour on a flat plate and dredge pork chops to cover well.
Heat a large skillet with olive oil over medium-high heat and brown pork chops on both sides.
Slice potatoes and onions thinly. I like to use a mandolin here as the slices are more uniform and the job goes much quicker.
Line the bottom of the baking dish with half of the sliced potatoes.
Place pork chops on top of potatoes in a single layer.
Top chops with remaining potatoes then spread sliced onion over them.
Mix cream of mushroom soup with ¾ can of water and pour over all ingredients.
Sprinkle shredded cheese on top.
Bake, uncovered, for 30-45 minutes.
Garnish with parsley.
Notes
Variations
Save prep time by using a 20-oz package of hash browns in lieu of sliced potatoes.
Replace the sliced onion with 1 cup of French fried onions.
Make a richer sauce by adding milk or cream instead of water.
Want to get some veggies into the casserole? Add a layer of chopped fresh spinach on top of the first layer of potatoes.
Are you someone that can never get enough bacon? Sprinkle some cooked and crumbled bacon over the layer of potatoes on the bottom.
Use cream of chicken or celery soup in place of cream of mushroom soup.
Changing out the cheese really changes the flavor of the entire dish. Try Gruyere, fontina, or mozzarella cheese in place of the cheddar.
Like a little more spice? Add ½ teaspoon minced garlic while browning chops and/or 1-2 teaspoons oregano, basil, or thyme to the soup mixture.
Nutrition
Calories:
433
kcal
|
Carbohydrates:
12
g
|
Protein:
40
g
|
Fat:
24
g
|
Saturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
123
mg
|
Sodium:
781
mg
|
Potassium:
652
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
289
IU
|
Vitamin C:
1
mg
|
Calcium:
220
mg
|
Iron:
2
mg