Description
A comforting pork chop and potato casserole featuring seared boneless pork chops layered with thinly sliced potatoes and onions, all baked in a creamy mushroom soup sauce and topped with melted cheddar cheese for a hearty and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 6 boneless pork chops
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 4 potatoes, thinly sliced
- ½ cup chopped onion
- 1 cup shredded Cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for baking the casserole.
- Sear Pork Chops: Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Place the 6 boneless pork chops in the hot oil and sear them until browned on both sides, which helps lock in flavor.
- Mix Soup Sauce: In a medium bowl, combine the can of condensed cream of mushroom soup with 1 cup of milk, stirring until smooth to create the casserole sauce.
- Layer Vegetables: Arrange thinly sliced 4 potatoes and ½ cup chopped onions evenly in the bottom of a 9×13-inch baking dish, creating a base layer for the casserole.
- Add Pork Chops and Sauce: Place the browned pork chops over the layers of potatoes and onions, then pour the soup and milk mixture evenly over everything in the baking dish.
- Bake Initial: Bake the casserole in the preheated oven for 30 minutes, allowing the potatoes to soften and the flavors to meld together.
- Add Cheese and Finish Baking: Remove the casserole from the oven, sprinkle 1 cup shredded Cheddar cheese evenly over the top, then return to the oven and bake for an additional 30 minutes until the cheese is melted and bubbly.
- Serve and Enjoy: Once baked, let the casserole cool slightly before serving. Enjoy this hearty and creamy pork chop and potato meal!
Notes
- For extra flavor, season the pork chops with salt, pepper, and garlic powder before searing.
- You can substitute cream of mushroom soup with cream of chicken or celery soup if preferred.
- Using Yukon Gold potatoes can provide a creamier texture than russets.
- Cover the casserole with foil during the first 30 minutes of baking to prevent the cheese from browning too early.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
