Description
A comforting and hearty pork chop potato casserole layered with tender pork chops, creamy potatoes, and cheese, baked to perfection for a satisfying family meal.
Ingredients
Units
Scale
- 4 bone-in pork chops
- 6 medium russet potatoes, peeled and thinly sliced
- 1 medium onion, sliced
- 2 cups shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and brown the pork chops on both sides. Season with salt, pepper, garlic powder, and paprika. Remove from heat.
- In a bowl, mix cream of mushroom soup with milk until smooth.
- Grease a 9×13 inch baking dish. Layer half the sliced potatoes on the bottom, followed by sliced onions and half the cheese.
- Place the pork chops over the cheese layer. Pour the soup mixture over the top, ensuring even coverage.
- Top with remaining potatoes and cheese.
- Cover with foil and bake for 45 minutes.
- Remove foil and bake an additional 20-25 minutes or until the potatoes are tender and the top is golden and bubbly.
- Let it rest for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Notes
- Use thinly sliced potatoes for even cooking.
- You can substitute cream of mushroom with cream of chicken soup.
- For extra flavor, add a layer of cooked bacon bits.
- Great for make-ahead meals; refrigerate leftovers up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg