Pork Chop and Creamy Potato Casserole is a fantastic easy comfort dish that is sure to be a family favorite. Golden pan seared juicy pork chops on a bed of creamy shredded potatoes and topped off with crunchy fried onions!
Years ago I was visiting my Sister-in-law and thumbing through one of those old-fashioned church lady cookbooks. You know, the kind Grandma used to have in her collection, with only the best recipes.
In the midst of my “thumbing” I ran across a Potato and Pork Chop Casserole. I’m always looking for a new way to prepare Pork Chops, so I was intrigued.
It called for pan seared pork chops on top of a bed of thinly sliced potatoes and smothered in a canned mushroom soup sauce. It sounded like the perfect family casserole recipe! I quickly jotted down the recipe to take home and make it.
It was a hit with my meat and potato loving band of birds! I loved the simplicity of the recipe. The only big downfall of the original was peeling and slicing the potatoes, and of course, the bake time. Both were very time-consuming and not conducive to starving children and teens…or an exhausted mom.
I recently re-worked the original recipe to use thawed shredded hash browns like my favorite “Party Potato” Recipe, thus eliminating the need to peel and slice fresh potatoes and reduce the baking time! I’ve also kicked up the flavor a tad. The overall results are simply…AH. MAZ. ING!!!
How To Make Creamy Potato and Pork Chop Casserole
Preheat oven to 350° F. Spray a 9 x 13 dish with non-stick cooking spray.
In a large bowl combine, one 30 oz. package, thawed shredded hash browns. Add two (10.5 ounce) cans of cream of mushroom soup a 1/2 teaspoon salt, 1/4 teaspoon coarse black pepper, 1-1/2 Tablespoons dried minced onions, 1/4 teaspoon garlic powder and 1 cup milk.
Mix until combined.
Add 1 Cup finely grated cheddar jack cheese. Stir to incorporate the cheese into the potato mixture.
Pour potato mixture into prepared casserole dish and spread evenly with a rubber spatula or the back of a large spoon. Set the dish aside while you sear the pork chops.
Searing Pork Chops
This recipe calls for 4 bone-in pork chops about 3/4 an inch thick. I like using a bone-in pork chop for the added flavor! Yes bones have flavor…just ask your dog! You can, however, use a boneless pork chop. It’s 100% up to you! We do not judge your favorite piggy choices at this nest!
Salt and Pepper the pork chops to taste, being careful not to over salt. (Remember pork is salty! Not referring to their attitudes…although I’ve known a few pigs with salty attitudes!)
TIP: The thicker your pork chops on this recipe, the juicier they will be. The thinner the chop the more dried. Why? You need at least 35 minutes for the potatoes to cook. A thinner pork chop can dry out during baking.
Preheat a large skillet, over medium-high heat, with 2 Tablespoons of Olive Oil. Just before the oil begins to smoke, carefully place pork chops in skillet. Brown 1–2 minutes per side. You are not cooking the pork chops, the oven will do that, you just want a nice golden brown sear on both sides. This helps seal in the juices and gives the pork chops a beautiful color.
NOTE: Always lay meat away from you when placing in a hot skillet with oil to prevent splatters from burning you.
Place the browned pork chops on top of the creamy potatoes in the casserole dish. Pour pan juices over the top of the pork chops and potatoes! That’s extra flavor there, and we never toss out flavor!
Sprinkle with chopped parsley, dried or fresh will work. This is optional, but I love the pop of color. Remember 50% of eating is done with the eyes first!
Sprinkle 1/2 cup French’s fried crispy onions on top of the casserole.
Oh my goodness these little golden gems are such a flavor enhancer on this casserole and add a delightful “crunch” to the dish! They are not part of the original recipe….it’s just my way of adding a few extra calories to your dinner! It’s my job! (One I do very well!)
Place casserole, uncovered, in preheated oven in the center of the baking rack. Bake for 35–40 minutes until potato mixture is bubbly and peeking up around the pork chops. The potatoes should be “fork tender”.
Remove casserole from oven and allow to rest 10 minutes. As the casserole rests the in the dish the creamy cheesy mixture will settle back down into the potatoes.
This is a pure comfort food dish! It’s a tummy hug from the first bite to the last! The flavors are savory. The potatoes are creamy with little bits of crisp on top from the fried onions.
The pork chops are tender and juicy and the bottoms are covered in a delicious mushroom sauce from the potatoes.
This is sure to become a hit at your Nest! It’s just too yummy not to be. Even your picky eaters will enjoy this recipe, especially if they are meat and potato fans!
I wish I had made the updates to this recipe when my Nest was full of chicks and budget friendly meals were gracing our dinner table on a regular daily basis! It would have saved me so much time and peeling! I can’t wait to make this for our next Sunday dinner get-together.
I love casseroles and if you love casseroles here are a few of my favorites!
Family Favorite Casserole Recipes
- Tater Tot Chicken Pot Pie Casserole
- Chicken Bubble Biscuit Bake Casserole
- Mexican Dorito Chicken Casserole
- Cashew Chicken Casserole
- Creamy Ham,Pea, and Potato Casserole
- Cheesy Broccoli, Ham, and Hash Brown Casserole
- Country Ham and Biscuit Breakfast Casserole from Julia’s Simply Southern
- Chicken Alfredo Bake from Make Ahead Meal Mom
- Mexican Stuffed Shells from Soulfully Made
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Thanks so much for stopping by and visiting with me today! I hope your family enjoys this easy to make Pork Chop Casserole. Come Back Soon!
- 4 Bone-in pork chops,3/4 inch thick
- 2 (10.5 ounce) Cream of Mushroom Soup
- 1 (30 ounce) bag shredded potato hash browns, thawed
- 1 cup milk
- 1 cup grated cheddar jack cheese
- 1/2 teaspoon salt
- 1/4 teaspoon coarse black pepper
- 1-1/2 Tablespoon dried minced onion
- 1/4 teaspoon garlic powder
- 2 Tablespoon Olive Oil
- 1/2 cup French's Crispy Fried Onions
- 1 Tablespoon chopped fresh parsley for garnish (optional)
- Preheat oven to 350°. Spray 9 x 13 baking dish with non-stick cooking spray. Set aside.
- In a large bowl combine thawed shredded hash browns, soup, milk, salt, pepper, garlic powder, and milk. Mix until well combined. Add in grated cheese, stir to incorporate.
- Pour potato mixer into prepared 9 x 13 baking dish and spread evenly with a spatula.
- Sprinkle Pork Chops with salt and pepper to taste.
- Add olive oil to large skillet over medium-high heat. Heat oil until it just begins to smoke. Carefully place seasoned pork chops in hot skillet, laying them away from you. Sear for 1-2 minutes per side until pork chops are seared a golden brown.
- Remove browned pork chops from skillet and place on top of potato mixture. Pour pan juices over chops and potatoes. Sprinkle to top of casserole with fried crispy onions and chopped parsley.
- Bake in preheated over for 35 minutes or until potatoes are fork tender. Remove from oven and allow casserole to rest for 10 minutes before serving.
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Serving Size:1 pork chop
Amount Per Serving: Calories: 584Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 117mgSodium: 1295mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 36g