Easy Pork Chop Casserole With Cheese and Potatoes

Easy pork chop and potato casserole

The Spruce

Prep: 15 mins
Cook: 70 mins
Total: 85 mins
Servings: 4 servings

This tasty pork chop casserole is perfect when you're looking for a hearty and satisfying dish at the end of the day. The pork chops are quickly browned in a hot pan and then baked in the oven with potatoes and onions and a simple sauce of condensed soup and milk. Before serving, the casserole is topped with shredded cheese and heated until bubbly, making for a creamy finish with wonderful flavor. 

Cooking the pork chops first on the stove and then in the oven prevents them from drying out, a common concern when it comes to this cut of meat. This comforting dish is perfect served alongside roasted broccoli, Brussels sprouts, or a refreshing winter salad.

Ingredients

  • Cooking spray

  • 1 tablespoon vegetable oil

  • 4 pork chops, or cutlets

  • 4 cups sliced potatoes, 1/4 inch thick

  • 1/2 cup chopped onion

  • 1 (10 3/4-ounce) can condensed cream of celery soup

  • 1 cup milk

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper, or to taste

  • 1 cup shredded cheddar cheese, or American cheese

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork chop and potato casserole
    The Spruce
  2. Heat the oven to 375 F (190 C). Grease a 2-quart baking dish or spray with cooking spray.

    Grease a baking dish
    The Spruce
  3. Heat a large skillet over medium heat. Add the oil to the hot pan, and then add the pork chops or cutlets. Cook the pork until browned on both sides, about 8 to 10 minutes total. Set aside.

    Pork chops in a skillet.
    The Spruce
  4. Put the potatoes and chopped onions in the prepared baking dish and toss to combine.

    Potatoes and onions in dish
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  5. In a bowl, combine the condensed soup and milk with the salt and pepper. Pour over the potatoes and onions.

    Combine condensed milk and potatoes
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  6. Arrange the pork chops over the sauced potatoes and onions.

    Arrange the pork chops in the baking dish over the potatoes and onions.
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  7. Bake uncovered for 55 to 65 minutes, or until the potatoes are tender.

    Dish removed from the oven after baking.
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  8. Sprinkle the cheese over the pork and potatoes and return the pan to the oven; bake for about 5 minutes, or until the cheese has melted.

    Sprinkle cheese over pork dish.
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  9. Serve and enjoy.

Tips

  • Almost any type of potato will work in this recipe, but Yukon Gold will offer the creamiest texture. You can also use fingerlings or baby potatoes of any color.
  • When browning the pork chops, it is important to let them cook untouched until they have formed a nice crust; if you move them around too much, or flip too early, they won't sear properly. Cook for 3 to 5 minutes—without moving them—and then flip to brown the other side.

Variations

  • You can use cream of mushroom soup instead of the cream of celery if you prefer.
  • This is the perfect recipe for adding more vegetables, such as carrots and celery, to make it into a complete meal.

Nutrition Facts (per serving)
479 Calories
22g Fat
47g Carbs
24g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 479
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 43%
Cholesterol 74mg 25%
Sodium 910mg 40%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 16%
Total Sugars 8g
Protein 24g
Vitamin C 18mg 88%
Calcium 340mg 26%
Iron 3mg 15%
Potassium 1255mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)