Description
This Pork Chop and Potato Casserole is a comforting, hearty dish featuring tender seared pork chops layered with thinly sliced potatoes and onions, all baked in a creamy mushroom soup mixture, topped with melted shredded Cheddar cheese.
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 vegetable oil in a large skillet over medium-high heat. Place pork chops in the skillet and sear until browned on both sides, about 2-3 minutes per side.
- Prepare Soup Mixture: In a medium bowl, combine the condensed cream of mushroom soup with 1 cup of milk, mixing until smooth.
- Arrange Potatoes and Onions: In a 9×13-inch baking dish, layer the thinly sliced potatoes evenly, then spread the chopped onions on top.
- Add Pork Chops and Soup: Place the seared pork chops over the potato and onion layer. Pour the mushroom soup mixture evenly over the entire dish to coat all ingredients.
- Bake First Stage: Bake the casserole in the preheated oven for 30 minutes to allow the potatoes to cook and flavors to meld.
- Add Cheese and Finish Baking: Remove the dish from the oven, sprinkle the shredded Cheddar cheese evenly on top, then return to the oven and bake for an additional 30 minutes until the cheese is melted and bubbly.
- Serve: Once baking is complete, let the casserole rest for a few minutes before serving. Enjoy your hearty pork chop and potato casserole!
Notes
- For extra flavor, season pork chops with salt, pepper, and garlic powder before searing.
- Use Yukon gold potatoes for a creamier texture, or russets for a more substantial bite.
- If preferred, substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor profile.
- To make this dish lower in fat, use reduced-fat cheese and milk.
- Cover the casserole with foil during the first 30 minutes of baking if you want softer potatoes; remove foil for the final 30 minutes to brown the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
