Creamy Pork Chop Potato Casserole

Tender Pork Chops Baked with Creamy Scalloped Potatoes

This pork chops and scalloped potatoes recipe comes from my mother’s recipe box. She made this dish quite often because it was quick to put together and baked everything in one pan. That meant fewer dishes to wash later, which was always a welcome bonus.

The pork chops are lightly browned first to add flavor, then baked on top of thinly sliced potatoes and onions. Everything cooks together in a creamy onion sauce made from condensed soup and French onion soup mix.

As the casserole bakes, the potatoes become tender and soak up all the savory flavors from the pork and sauce. It’s a simple, hearty meal that fills the kitchen with a wonderful aroma while it cooks.

This is one of those comforting family dinners that is easy to make and always satisfying.

Ingredients:

2 tbsp olive oil
Salt and pepper
6 boneless pork chops
5 russet potatoes, thinly sliced
1 onion, sliced in thin half rings
1 packet French onion soup mix or homemade
1 can cream of onion condensed soup
½ cup whole milk
Salt and pepper to taste

 

Directions:  

Preheat the oven to 350°F. Lightly butter or spray a 9 x 13-inch baking dish.

Season both sides of the pork chops with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 3 to 4 minutes per side, until golden brown. The pork chops do not need to be fully cooked at this stage. Remove from the skillet and set aside.

Arrange the thinly sliced potatoes evenly in the bottom of the prepared baking dish. Scatter the sliced onions over the potatoes.

Place the browned pork chops on top of the potatoes.

In a medium bowl, combine the French onion soup mix, cream of onion soup, and milk. Stir until the mixture is smooth.

Pour the soup mixture evenly over the pork chops and potatoes.

Cover the dish loosely with foil and bake for 1 hour, or until the potatoes are tender and the pork chops are cooked through.

Remove the foil during the last 10 to 15 minutes of baking if you would like the top to brown slightly.

Serve warm and enjoy.

Tips for Best Success:

• Slice the potatoes thinly so they cook evenly.
• Browning the pork chops first adds extra flavor to the dish.
• Covering the casserole helps the potatoes cook faster.
• If your potatoes are thicker, the dish may need a few extra minutes in the oven.
• Let the casserole rest for about 5 minutes before serving.

Variations and Substitutions:

Use bone-in pork chops:
They add extra flavor and work well in this dish.

Add cheese:
Sprinkle shredded cheddar cheese over the top during the last 10 minutes of baking.

Add vegetables:
Sliced mushrooms, carrots, or green beans can be layered with the potatoes.

Use different soups:
Cream of mushroom or cream of chicken soup can replace cream of onion soup.

Make it garlic flavored:
Add 1 teaspoon garlic powder to the sauce mixture. 

Serving Suggestions:

This hearty casserole pairs well with simple side dishes such as:

• Steamed green beans
• Buttered peas
• Garden salad
• Roasted carrots
• Homemade dinner rolls 

How to Store:

Refrigerator:
Store leftover pork chops and potatoes in an airtight container in the refrigerator for up to 3 days.

Reheating:
Reheat in the microwave or warm in the oven at 325°F until heated through. 

Frequently Asked Questions:

Can I slice the potatoes ahead of time?
Yes. Store them in a bowl of cold water in the refrigerator to prevent browning.

Do I have to brown the pork chops first?
Browning adds flavor, but you can skip the step if you are short on time.

Can I make this casserole ahead of time?
Yes. Assemble the dish, cover, and refrigerate up to 24 hours before baking.

Can I use a slow cooker?
Yes. Layer the ingredients and cook on low for 6–7 hours.

What kind of potatoes work best?
Russet potatoes are ideal because they become soft and creamy when baked.