:max_bytes(150000):strip_icc():format(webp)/easy-pork-chop-and-potato-casserole-3059401-hero-01-494bfdce17fe4117a8b016e4fc5699fa.jpg)
The Spruce
This tasty pork chop casserole is perfect when you're looking for a hearty and satisfying dish at the end of the day. The pork chops are quickly browned in a hot pan and then baked in the oven with potatoes and onions and a simple sauce of condensed soup and milk. Before serving, the casserole is topped with shredded cheese and heated until bubbly, making for a creamy finish with wonderful flavor.
Cooking the pork chops first on the stove and then in the oven prevents them from drying out, a common concern when it comes to this cut of meat. This comforting dish is perfect served alongside roasted broccoli, Brussels sprouts, or a refreshing winter salad.
Ingredients
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Cooking spray
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1 tablespoon vegetable oil
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4 pork chops, or cutlets
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4 cups sliced potatoes, 1/4 inch thick
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1/2 cup chopped onion
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1 (10 3/4-ounce) can condensed cream of celery soup
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1 cup milk
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1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper, or to taste
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1 cup shredded cheddar cheese, or American cheese
Steps to Make It
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Gather the ingredients.
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Heat the oven to 375 F (190 C). Grease a 2-quart baking dish or spray with cooking spray.
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Heat a large skillet over medium heat. Add the oil to the hot pan, and then add the pork chops or cutlets. Cook the pork until browned on both sides, about 8 to 10 minutes total. Set aside.
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Put the potatoes and chopped onions in the prepared baking dish and toss to combine.
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In a bowl, combine the condensed soup and milk with the salt and pepper. Pour over the potatoes and onions.
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Arrange the pork chops over the sauced potatoes and onions.
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Bake uncovered for 55 to 65 minutes, or until the potatoes are tender.
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Sprinkle the cheese over the pork and potatoes and return the pan to the oven; bake for about 5 minutes, or until the cheese has melted.
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Serve and enjoy.
Tips
- Almost any type of potato will work in this recipe, but Yukon Gold will offer the creamiest texture. You can also use fingerlings or baby potatoes of any color.
- When browning the pork chops, it is important to let them cook untouched until they have formed a nice crust; if you move them around too much, or flip too early, they won't sear properly. Cook for 3 to 5 minutes—without moving them—and then flip to brown the other side.
Variations
- You can use cream of mushroom soup instead of the cream of celery if you prefer.
- This is the perfect recipe for adding more vegetables, such as carrots and celery, to make it into a complete meal.
Nutrition Facts (per serving) | |
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479 | Calories |
22g | Fat |
47g | Carbs |
24g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 479 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 9g | 43% |
Cholesterol 74mg | 25% |
Sodium 910mg | 40% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 5g | 16% |
Total Sugars 8g | |
Protein 24g | |
Vitamin C 18mg | 88% |
Calcium 340mg | 26% |
Iron 3mg | 15% |
Potassium 1255mg | 27% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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