When comfort food calls, this Pork Chop Potato Casserole answers with sizzling satisfaction. It’s a rich, hearty, and incredibly simple dish that brings together juicy pork chops, tender potatoes, and a creamy, cheesy sauce all baked to golden perfection. This is the kind of meal that makes everyone at the table pause after the first bite and go, “Wow.” Even better? It’s a breeze to put together, making it absolutely perfect for busy weeknights when you want something comforting without the kitchen chaos.

Why You’ll Love This Recipe

One-Pan Wonder: Everything bakes together in one dish—less cleanup, more time to relax.
Family Favorite: Kids and adults alike can’t resist the creamy potatoes and juicy pork.
Versatile and Forgiving: No fancy skills needed, and you can easily customize with what you have on hand.
Perfect for Make-Ahead: Assemble it earlier in the day and pop it in the oven when you’re ready.

Ingredients You’ll Need

Here’s what makes this casserole shine—and a few notes to make your life easier:

Pork Chops: Bone-in or boneless, seared briefly for flavor and texture before baking.
Potatoes: Use starchy potatoes like Russets or Yukon Golds for that perfectly soft, buttery bite.
Cream of Mushroom Soup: Acts as the creamy base—feel free to substitute with cream of chicken or celery if that’s what you’ve got.
Milk or Heavy Cream: Thins the soup for a smooth sauce that coats every layer.
Cheese: A handful of shredded cheddar gives a gooey, melty topping—don’t skip it.
Onions: Thinly sliced for sweet, aromatic flavor throughout.
Garlic Powder and Onion Powder: For an extra layer of savory depth.
Salt and Black Pepper: Season generously—it brings out the best in both the pork and potatoes.
Paprika: Adds a gentle smoky flavor and gives the top a gorgeous golden hue.

Variations

Switch it up depending on what’s in your fridge or pantry:

Add Veggies: Sliced mushrooms, bell peppers, or even spinach mix in beautifully.
Swap the Protein: Boneless chicken thighs or even smoked sausage work well if you’re out of pork chops.
Make it Spicy: Add a few dashes of hot sauce to the soup mixture or sprinkle crushed red pepper over the top.
Gluten-Free Version: Use a gluten-free condensed soup and double-check your seasonings.

How to Make the Best Pork Chop Potato Casserole

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F. Lightly grease a large baking dish—9×13 inches works best.

Step 2: Sear the Pork Chops

In a hot skillet with a touch of oil, sear the pork chops on both sides until lightly browned. This step locks in flavor and gives the meat a nice crust.

Step 3: Layer the Potatoes and Onions

Slice your potatoes about ¼ inch thick and lay half of them in the bottom of the dish. Sprinkle with onions, garlic powder, salt, and pepper.

Step 4: Make the Sauce

In a bowl, mix the cream of mushroom soup with milk (or cream) until smooth. Pour half of this mixture over the potatoes.

Step 5: Assemble the Casserole

Layer the remaining potatoes and onions on top. Place the seared pork chops over the potatoes, then pour the remaining soup mixture over everything. Sprinkle with shredded cheese and a pinch of paprika.

Step 6: Bake

Cover with foil and bake for 45 minutes. Then remove the foil and bake for another 20-25 minutes until the top is golden and bubbly, and the potatoes are fork-tender.

Step 7: Rest and Serve

Let the casserole sit for about 10 minutes after baking to allow the sauce to thicken slightly. Then dig in!

Pro Tips for Making the Recipe

Slice Potatoes Evenly: This ensures they cook evenly—too thick and they’ll stay hard, too thin and they’ll turn to mush.
Don’t Skip the Sear: Browning the pork chops adds a layer of flavor you can’t get any other way.
Use a Mandoline: For quick, even potato slices without the fuss.
Cover First, Then Uncover: This prevents the cheese from burning while allowing the casserole to bake through.

How to Serve

This casserole is already a complete meal, but here are a few ways to round it out:

Garnishes:

Sprinkle chopped parsley or green onions on top for a fresh pop of color.

Side Ideas:

A crisp green salad or simple steamed green beans balance out the richness beautifully.

Sauce It Up:

Serve with a drizzle of hot sauce or a dollop of sour cream for an extra layer of flavor.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully and makes an excellent lunch the next day.

Freezing

Yes, you can freeze it! Let the casserole cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in a 350°F oven, covered with foil, until warmed through. Or use the microwave for quick single servings—add a splash of milk to keep it creamy.

FAQs

Can I make this casserole ahead of time?
Absolutely! You can assemble the entire dish up to a day in advance. Just cover and refrigerate it, then bake when ready. You might need to add 10-15 extra minutes to the baking time if it’s going in cold.

Do I need to cook the potatoes first?
Nope! As long as they’re thinly sliced, they’ll cook perfectly in the oven. Just be sure to cover the dish during the first part of baking to trap in moisture.

Can I use boneless pork chops?
Yes, boneless pork chops work great. Just be careful not to overcook them—they tend to dry out faster than bone-in.

What can I use instead of cream of mushroom soup?
You can substitute with cream of chicken, cream of celery, or even make your own white sauce if you prefer to skip canned soup entirely.

Final Thoughts

This Best Pork Chop Potato Casserole is the kind of dish that warms you from the inside out. It’s easy, satisfying, and endlessly adaptable to whatever you’ve got in the kitchen. Whether you’re feeding a hungry family or just want some good old-fashioned comfort food, this recipe has your back. Give it a try—you just might find your new weeknight favorite.

Best Pork Chop Potato Casserole Recipe