This Pork Chop Potato Casserole is a warm and hearty dish everyone will love! Juicy pork chops are layered with creamy potatoes and topped with cheese—yum!
You know it’s a winner when you can smell it cooking from a mile away. I often serve it with a green salad to balance out all that cheesy goodness. It’s oh-so-satisfying!
Key Ingredients & Substitutions
Pork Chops: Bone-in chops are my favorite for this dish. They stay juicy and flavorful. If you prefer a leaner option, boneless chops work too, but watch the cooking time as they may cook faster.
Potatoes: Yukon golds are great here, as they have a creamy texture. Baby potatoes add a nice bite. If you’re low on time, you can even use frozen hash browns instead—they’ll save some prep time!
Bacon: It adds a smoky flavor and crunch. If you’re looking for a lighter option, turkey bacon can be a good choice, but keep in mind it won’t be as crispy.
Cream of Mushroom Soup: This is key for creaminess, but if you’re avoiding canned soups, homemade white sauce is a tasty alternative. You can mix in sautéed mushrooms for more flavor!
How Do I Get the Perfectly Seared Pork Chops?
Sealing in the juices is essential for juicy pork chops. Here’s how to achieve a beautiful sear:
- Start with room-temperature chops to ensure even cooking.
- Let your skillet get hot before adding oil; this helps to prevent sticking.
- Avoid overcrowding—give each chop space to ensure they brown properly. If your skillet is small, cook them in batches.
- Don’t flip too soon; wait until a nice crust forms, usually about 3 minutes. Use tongs to check the bottom before turning.
With these tips, your pork chops will be deliciously seared and flavorful, making your casserole even better!
How to Make Pork Chop Potato Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 bone-in pork chops (about 1-inch thick)
- Salt and black pepper, to taste
- 4 medium potatoes, thinly sliced (baby potatoes or Yukon gold work well)
- 1 medium onion, thinly sliced
- 4 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
- 1/2 cup milk
- 2 tablespoons olive oil or vegetable oil
- 2 cloves garlic, minced
- Fresh herbs for garnish (like parsley or thyme)
Time Needed:
This recipe will take you about 15 minutes to prep and around 1 hour to bake. So, you’ll spend about 1 hour and 15 minutes from start to finish, and that includes the cooking time where your oven does all the hard work!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 375°F (190°C). Don’t forget to lightly grease your casserole dish to prevent sticking!
2. Season the Pork Chops:
Take your pork chops and season them with salt and black pepper on both sides. This is where you can give them a bit of flavor right from the start!
3. Sear the Pork Chops:
In a large skillet, heat the olive oil over medium-high heat. Once it’s hot, carefully add the pork chops. Sear them for about 3 minutes on each side until they turn a beautiful golden brown. Once done, remove them from the skillet and set aside. This step locks in the juices!
4. Sauté Onions and Garlic:
In the same skillet, toss in the sliced onions and minced garlic. Sauté them for about 5-7 minutes until they are softened and lightly caramelized. This will make your kitchen smell amazing!
5. Prepare the Soup Mixture:
In a medium bowl, stir together the cream of mushroom soup and milk until smooth. This will add creaminess to your casserole.
6. Layer the Ingredients:
Now it’s time to assemble! Layer half of the sliced potatoes evenly in your casserole dish. Then top with half of the sautéed onions, half of the crumbled bacon, and sprinkle with both cheddar and mozzarella cheese.
7. Add the Pork Chops:
Place the seared pork chops right over the layered potatoes. This is where the magic starts to happen!
8. Finish Layering:
On top of the pork chops, add the remaining sliced potatoes, onions, bacon, and cheeses. Don’t be shy—load it up!
9. Pour Over the Soup Mixture:
Now, pour the soup and milk mixture evenly all over the casserole. This will bring all the flavors together.
10. Bake Covered:
Cover the dish tightly with aluminum foil and pop it into the preheated oven. Let it bake for 45 minutes. This helps cook the potatoes perfectly!
11. Bake Uncovered:
After 45 minutes, carefully remove the foil and bake for an additional 15-20 minutes. At this point, you want the cheese to be bubbly and browned and the potatoes tender.
12. Let It Rest:
Once done, take the casserole out of the oven and let it rest for about 5 minutes. This helps set everything and makes it easier to serve.
13. Garnish and Serve:
Before serving, garnish with fresh herbs like parsley or thyme for a pop of color and extra flavor.
Enjoy your cheesy, comforting Pork Chop Potato Casserole that’s packed with tender pork chops and luscious potatoes! This dish is perfect for any family dinner or get-together.
Can I Use Boneless Pork Chops Instead?
Yes, boneless pork chops can be used, but watch the cooking time as they usually cook faster than bone-in chops. Aim for about 2-3 minutes of searing on each side.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven, adding a splash of milk to keep it creamy if needed.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the casserole in advance, cover it, and store it in the refrigerator for up to 24 hours before baking. Just add about 10-15 extra minutes to the baking time if starting from cold.
What Can I Substitute for Cream of Mushroom Soup?
If you prefer not to use canned soup, you can make a homemade white sauce with butter, flour, milk, and seasoning, adding sautéed mushrooms for additional flavor!