I love a good, comforting meal that comes together without much fuss. Today, I’m sharing two fantastic pork chop casseroles that are perfect for a family dinner. These recipes are easy to follow and give you a complete meal in one dish.
I know you’ll find a new favorite among these simple ideas. Let’s get cooking and make some delicious food!
Jump to Recipe:
Easy Pork Chop Casserole for Dinner
This casserole brings together tender pork chops and potatoes in a creamy sauce. It’s a truly comforting meal that’s simple to put together.
Key Ingredients & Tips
- Cream of Mushroom Soup: This ingredient makes the sauce creamy and rich without much extra work. It’s a great shortcut.
- Browning Chops First: A quick sear of the pork chops before they go into the casserole adds a deeper taste and a nice outer texture.
What You Need
- 4 bone-in pork chops
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 3 medium potatoes, thinly sliced
- 1 small onion, thinly sliced
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Prepare Your Chops and Veggies
Preheat your oven to 375°F (190°C). Season your pork chops with salt and pepper. In a large skillet, briefly brown the pork chops on both sides over medium-high heat for about 2-3 minutes per side. This step adds great taste. Thinly slice your potatoes and onion.
Step 2: Layer and Bake the Casserole
In a 9×13 inch baking dish, arrange half of the sliced potatoes. Place the browned pork chops over the potatoes, then top with the sliced onions and the remaining potatoes. In a small bowl, mix the cream of mushroom soup with milk until smooth. Pour this mixture evenly over the pork chops and vegetables. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the pork chops are cooked through and the potatoes are tender.
📝 Final Note
This casserole often tastes even better the next day as the tastes have more time to settle. Leftovers can be stored in the fridge for up to 3 days.
Classic Pork Chops And Potatoes Casserole
This recipe is a full meal in one dish, packing tender pork chops and soft potatoes. It’s an easy win for busy weeknights when you want something hearty.
Key Ingredients & Tips
- Thick-Cut Chops: Using thicker pork chops means they stay juicy and tender even with longer baking times in the casserole dish.
- Cheese Topping: Sprinkling some shredded cheddar cheese over the top for the last few minutes of baking adds a lovely golden, bubbly crust.
What You Need
- 6 boneless pork chops
- 4-5 medium potatoes, peeled and sliced
- 1 can (10.5 oz) cream of chicken soup
- 1/2 cup water
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup frozen green beans (optional)
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese (optional)
⏱️ Time: 55 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Prep and Layer Your Casserole Dish
Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Arrange the sliced potatoes evenly in the bottom of the dish. Season the pork chops with salt, pepper, onion powder, and garlic powder. Place the seasoned pork chops over the potatoes. If using, sprinkle the frozen green beans around the pork chops.
Step 2: Add Sauce and Bake Until Tender
In a small bowl, mix the cream of chicken soup with water until smooth. Pour this soup mixture evenly over the pork chops and potatoes in the baking dish. Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil, and if you like, sprinkle with shredded cheddar cheese. Bake uncovered for another 10-15 minutes, or until the pork chops are very tender and cooked through, and the potatoes are soft.
📝 Final Note
For a little extra taste and color, you can add some chopped fresh parsley before serving. You can also swap cream of chicken for cream of mushroom soup.
