This tasty pork chop casserole is perfect at the end of a busy day—it is simple to prepare while hearty and satisfying. 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. Serve alongside roasted broccoli or Brussels sprouts or a refreshing winter salad.
- 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 salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup shredded cheddar cheese or American cheese
Gather the ingredients.
Heat the oven to 375 F (190 C). Grease a 2-quart baking dish or spray with nonstick 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.
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 in the preheated oven for about 55 to 65 minutes, or until potatoes are tender.
Sprinkle cheese over the pork and potatoes and return the pan to the oven for about 5 minutes, or until the cheese has melted.
Serve and enjoy!
Tips and Variations
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. Also, this is the perfect recipe for adding more vegetables, such as carrots and celery, to make into a complete meal.
Other Pork Chop Casseroles
Pork chops are always a family favorite and when incorporated into a casserole will have everyone asking for more. Perfect when there are holiday leftovers, a pork chop and dressing casserole with cranberries combines stuffing, pork chops, and cranberry sauce to make a filling and festive meal. For something rich and decadent, treat your guests to a creamy pork chop and hash brown casserole, which combines the chops with hash browns, cream of celery soup, sour cream, and cheddar cheese and tops the whole thing with french fried onions. Pork chop and rice casserole is baked in a gravy, offering delicious flavor to the vegetables and rice. For something a bit lighter, try a pork chop casserole with rice, tomatoes, and peppers; the chops are layered with rice, vegetables, herbs, and broth and baked until tender.