|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 5g||16%|
|Total Sugars 8g|
|Vitamin C 18mg||88%|
|*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.|
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.
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
Gather the ingredients.
Heat the oven to 375 F (190 C). Grease a 2-quart baking dish or spray with cooking spray.
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.
Put the potatoes and chopped onions in the prepared baking dish and toss to combine.
In a bowl, combine the condensed soup and milk with the salt and pepper. Pour over the potatoes and onions.
Arrange the pork chops over the sauced potatoes and onions.
Bake uncovered for 55 to 65 minutes, or until the potatoes are tender.
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.
Serve and enjoy.
- 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.
- 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.