Pork Chop Potato Casserole

This pork chop potato casserole recipe is the ultimate comfort food meal. It combines seasoned, juicy pork chops with thinly sliced potatoes and onions layered in a rich and creamy sauce. Trust me, after one bite, you'll be hooked!

This Pork Chop Potato Casserole Is a Comfort Food Classic

If you love pork chops and potatoes, wait until you combine them to make this creamy pork chop bake recipe.

It consists of seared pork chops layered with thinly sliced potatoes and mixed with a cream of mushroom soup sauce. I know it sounds simple, but the results are anything but that!

Every bite is layered with flavor, from the juicy pork chops to the scalloped potatoes and rich cream sauce. It's just so satisfying and makes for the ultimate comfort food meal. 

I love making this smothered pork chops casserole on busy weeknights for dinner, but it's impressive enough to serve to guests if you're hosting. You can pair the pork chops and potato casserole with these Bisquick cheddar bay biscuits, and you'll have a dinner everyone will love! 

Why You'll Love This Recipe

• It's quick and easy to make. You just have to sear the pork chops, cook the onions, layer everything in the casserole dish, and bake it in the oven. It's effortless and takes just 10 minutes to prepare!
• It's customizable. This pork chop potato casserole offers plenty of room for customization. You can add any extra ingredients you want, like veggies, shredded cheese, or spices.
• It makes for an easy weeknight dinner for a crowd. This pork chop and potato casserole recipe is convenient to make if you don't have much time to make dinner. The whole family will love it, so you'll have a winner at the dinner table without having to put in much effort.  

Ingredients

The ingredient list for this pork chop potato casserole recipe is super simple. You might even have most of them at home already!

Check out what you'll need to make smothered pork chops and potatoes:

• 4 pork chops
• ½ onion, chopped
• 1 cup cream of mushroom soup
• 1 tbsp. olive oil
• 6 potatoes, thinly sliced 
• ¼ cup milk
• Salt and pepper
• Fresh parsley to serve

By the way, if you have any leftover pork chops, definitely try this pork chop casserole recipe. It's one of our most popular casserole recipes on the blog, so you'll want to try that next!

Recipe Variations & Substitutons

One of the best things about this pork chop potato casserole recipe is how adaptable it is. Here are some easy variations and ingredient swaps you can try:

• Swap the Soup Base: Not a fan of cream of mushroom soup? No problem – you can substitute it with condensed cream of chicken or cream of celery soup for a different flavor. If you prefer to avoid canned soups altogether, you could even whip up a quick homemade white sauce with butter, flour, and broth as the casserole’s creamy base.
• Add Veggies: Sliced carrots, celery, or mushrooms can be added along with the potatoes and onions if you want to make this a heartier, healthier casserole. Peas or green beans would work too – you can stir in par-cooked veggies into the sauce before baking. They’ll cook tender and make this casserole an even more complete meal.
• Cheesy Upgrade: Love cheese? Try sprinkling a cup of shredded cheddar or mozzarella cheese on top of the casserole during the last 10-15 minutes of baking. The cheese will melt into a glorious bubbly topping. You can also stir some cheese into the sauce for a super creamy, cheesy casserole. A cheesy pork chop and potato bake is always a hit with kids and adults alike!
• Different Potatoes: We use traditional russet potatoes (thinly sliced) for this recipe. But you can substitute Yukon gold potatoes for a buttery flavor, or even use sweet potatoes for a sweet-and-savory spin! If using sweet potatoes, check them a bit earlier as they may soften faster.
• Bone-in vs. Boneless Pork Chops: We love convenient boneless chops (no need to cut around bones at the table), but bone-in pork chops work too. In fact, bone-in chops can add extra flavor. Just note that thicker bone-in chops might need a little more bake time (about 5-10 extra minutes) to reach proper doneness. Always cook until that internal temp hits 145°F.
• Herbs and Seasonings: Customize the seasoning to your taste. A pinch of garlic powder, paprika, or dried thyme can complement the flavors nicely. You could even sprinkle some ranch seasoning over the potatoes for a zesty kick. Don’t be afraid to get creative with your spice cabinet.
• Crispy Topping: For a fun textural twist, add a crunchy topping in the last few minutes of baking. Scatter some French fried onions (those crispy onions from a can) or buttered panko bread crumbs on top and bake uncovered for an additional 5 minutes. You’ll get a golden, crispy finish that contrasts with the creamy potatoes – so good!

How To Make Pork Chop Potato Casserole

Step 1. Prep work:

Preheat the oven to 350°F (180ºC) and grease a 9x13-inch baking dish or something similar in size with nonstick cooking spray.

Step 2. Sear the pork chops:

Season the pork chops on both sides with salt and pepper. Heat a large skillet to medium high heat and cook the pork chops on both sides until golden brown.

Step 3. Cook the onion:

Remove the pork chops from the skillet and add the sliced onions to it. Sauté them for a minute or so until golden brown.

Step 4. Make the filling:

Add the cream of mushroom soup, milk of your choice, salt, and pepper to the skillet with the onions. Stir to combine everything together.

Step 5. Assemble the casserole:

Arrange the sliced potatoes on the bottom of the prepared baking dish. Top the potatoes with the condensed soup mixture and place the seared pork chops on top.

Step 6. Bake:

Put the casserole in the oven and bake it for 45 minutes. Top with fresh parsley and serve warm. Enjoy!

Expert Tips For Making the Best Casserole

• Sear for Flavor: Don’t skip searing the pork chops in a hot skillet before baking. Searing locks in juices and adds a delicious golden-brown crust on the chops. It’s the secret to juicy pork chops that are full of flavor. Just 2-3 minutes per side until you get that nice browning is perfect. 
• Slice Potatoes Thinly: Try to slice your potatoes to a uniform ⅛ to ¼-inch thickness. Even thickness ensures they cook through evenly. Using a mandoline slicer makes this super quick and consistent. If slicing by hand, take your time – it’s worth it for tender potatoes in every bite.
• Use a Meat Thermometer: Pork is perfectly done at an internal temperature of 145°F (which is medium with a slight blush of pink). Since chop thickness can vary, use a thermometer to check the largest chop towards the end of bake time. This way, you avoid overcooking (which can dry them out) or undercooking.
• Bake Covered, Then Uncover: For ultra-tender pork chops and potatoes, cover the casserole dish with foil for most of the baking time. Keeping it covered traps steam, which helps cook everything evenly and keep the pork moist. If you want a bit of browning or a slightly thicker sauce, you can uncover the dish for the last 10 minutes of baking. 
• Let it Rest: Just like any roast or casserole, let your pork chop potato casserole rest for about 5 minutes after taking it out of the oven. This brief rest lets the bubbling sauce settle and thicken a touch and the pork chops reabsorb some juices. It’ll be easier to serve, and the flavors actually improve.
• Garnish & Serve Hot: A little fresh garnish goes a long way for presentation. I love sprinkling chopped fresh parsley or chives on top right before serving for a pop of color. And make sure to serve the casserole hot from the oven while the sauce is nice and creamy. If it sits out too long, the sauce can thicken up (you can always stir in a splash of warm milk to thin the sauce out). 

Serving Suggestions

This pork chop and potato casserole is a hearty meal on its own, but a few simple sides can really complete the dinner. Here are some serving ideas to make your smothered pork chop potato casserole dinner even more satisfying:

• Crusty Bread or Dinner Rolls: Something like warm homemade rolls or crusty French bread is perfect for mopping up that creamy sauce. Readers of our blog love these Texas Roadhouse Rolls and Longhorn Steakhouse Bread for a restaurant-style touch at home!
• Green Veggies: Balance the richness with a veggie side. Steamed or roasted broccoli, green beans, or asparagus work great. Even a classic house salad with a light vinaigrette can add a refreshing contrast.
• Comfort Classics: For an ultra-comforting spread, serve this casserole alongside buttery mashed potatoes or southern-style collard greens. My nieces love the buttery mashed potatoes!
• Applesauce or Coleslaw: If you grew up enjoying pork chops with applesauce, try a dollop on the side of this casserole. The sweet, tart applesauce pairs surprisingly well with savory pork and potatoes. Tangy coleslaw can also provide a nice crunchy contrast.

Feel free to mix and match your sides since this casserole is versatile! And don’t forget to garnish your pork chop potato casserole with a little fresh parsley or extra black pepper on top for a pop of color and flavor when serving.

How To Store Pork Chop Potato Casserole

• In the fridge: Store any leftover pork chop casserole in an airtight container or cover the baking dish with a lid. The casserole will last in the refrigerator for 3-5 days.
• In the freezer: Allow the pork chop potato casserole to cool completely, then transfer it to an airtight container or freezer-safe bag and freeze for about 4 months.
• Reheating: Put the casserole back in a baking dish and warm it in the oven at 350°F for 10-15 minutes until heated through. Let the frozen casserole thaw in the fridge overnight or add more reheating time.

Pork Chop Potato Casserole Recipe FAQS

Can I make this pork chop potato casserole ahead of time?

Absolutely! To make it ahead, you have two options: You can assemble the entire casserole in advance (sear the pork chops, layer everything with the potatoes and sauce in the baking dish), then cover and refrigerate it before baking. When you’re ready to cook, let the dish sit at room temperature for about 30 minutes and then bake as directed, adding maybe an extra 5-10 minutes since it’ll be cold.

Or you can fully bake the casserole, let it cool, and refrigerate it. Reheat the whole dish in the oven at 350°F for about 20 minutes the next day. Either way, making it ahead can be a lifesaver for busy schedules or when entertaining. Oh, and just wait to add any crunchy topping or fresh garnishes until reheating/serving so they stay crisp and vibrant.

What can I use instead of cream of mushroom soup?

I addressed this question in the recipe variations and substitutions section, but it's worth answering again. If you don't have cream of mushroom soup on hand or prefer a different flavor, you’ve got options! Cream of chicken soup is a fantastic 1:1 substitute and will give the casserole a lighter chicken flavor that pairs nicely with pork. Cream of celery soup can also work, adding a subtle celery/onion savoriness.

If you’re avoiding canned soups, try making a quick homemade substitute: whisk together 1 cup milk, 2 tablespoons flour, and 2 tablespoons butter in a saucepan over medium heat, season it with salt, pepper, and a bit of garlic or onion powder, and cook until it thickens – this will replace the “cream soup” component with a from-scratch creamy sauce.

Another idea from a classic old-school recipe is to use a packet of dry onion soup mix mixed with about a cup of water or broth; it’s not creamy, but it creates a tasty onion-infused broth that the potatoes and pork will simmer in (just like a different style of pork chop casserole). So, feel free to substitute based on what you have – the recipe is very forgiving!

Can I use boneless pork chops instead of bone-in?

Yes, boneless pork chops work great in this recipe and are often quicker to cook. They’re also a little easier to layer in the casserole and slice when serving. Just keep an eye on them toward the end of the bake time since they’re usually thinner than bone-in chops, and they can dry out faster. If you’re using thicker boneless chops, the cooking time should be about the same. Either way, make sure they reach an internal temp of 145°F for the juiciest results.

More Comfort Food Casserole Recipes To Try Next

• Pork chops and rice casserole
• Hamburger hashbrown casserole
• Hamburger noodle casserole
• Chicken and stuffing casserole
• Chicken and potato casserole
• Kielbasa casserole
• Shipwreck casserole