If you’re on the lookout for a comfort meal that wraps you in cozy, cheesy goodness, then you’re absolutely going to love this Cheesy Pork Chop and Potato Casserole Recipe. It’s the kind of dish that’s straightforward yet so satisfying, perfect for those evenings when you want hearty food without fussing over complicated steps. Trust me, once you make it, this casserole will quickly become your go-to weeknight winner.

🤍

Why This Recipe Works

Easy Prep: Minimal ingredients and simple steps mean you can get this casserole in the oven quickly after a busy day.
Layered Flavors: Searing the pork chops before baking seals in the juices and adds a nice caramelized depth.
Comfort Food Classic: The creamy mushroom soup with cheddar cheese creates that irresistible cheesy, saucy layer we all crave.
Perfectly Balanced: Potatoes, onions, pork, and cheese come together in one dish for an all-in-one satisfying meal.

Cheesy Pork Chop and Potato Casserole, easy pork chop casserole, cheesy potato bake, hearty weeknight dinner, comfort food casserole - A blue rectangular dish filled with seven large pieces of cooked pork topped with a creamy white sauce speckled with small bits, all resting on a base layer of thin, overlapping potato slices that are pale yellow with some browning at the edges, the dish placed on a black wire rack over a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cheesy Pork Chop and Potato Casserole Recipe comes together with simple ingredients that complement each other beautifully. The key is balancing those comforting creamy and cheesy elements with hearty pork and tender potatoes. Shopping tip? Pick firm potatoes and fresh onions to keep the dish tasting bright and fresh.

Cheesy Pork Chop and Potato Casserole, easy pork chop casserole, cheesy potato bake, hearty weeknight dinner, comfort food casserole - Flat lay of six fresh boneless pork chops with a slight sheen, four thinly sliced raw potatoes neatly fanned out, a small pile of chopped white onion, a small white bowl filled with smooth condensed cream of mushroom soup, another small white bowl with fresh whole milk, a small white bowl holding golden vegetable oil, a small mound of shredded sharp Cheddar cheese, all arranged symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable oil: For searing the pork chops; helps lock in savory juices while creating a golden crust.
Pork chops (boneless): Choose good-quality chops, about ½ inch thick, so they cook evenly and stay tender.
Condensed cream of mushroom soup: This is your creamy base; the umami from the mushrooms adds rich flavor without extra work.
Milk: Thins out the soup just enough so your casserole isn’t too thick or dry.
Potatoes: Thinly sliced for even cooking; Yukon Gold or Russet work beautifully here.
Chopped onion: Adds a subtle sweetness and lovely aroma that cuts through the richness.
Shredded Cheddar cheese: Choose a sharp one for punchy flavor and great melting properties.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Cheesy Pork Chop and Potato Casserole Recipe is how easy it is to personalize. Whether you’re a cheese fanatic or prefer a milder bite, or whether you want to sneak in some veggies or spice it up, you can tailor this dish to fit your cravings perfectly.

Vegetable Swap: I’ve replaced the cream of mushroom soup with cream of chicken or even cream of celery for a subtle twist when I’m in a different mood.
Cheese Variations: Sometimes I mix in a bit of Mozzarella or Monterey Jack for a gooier, stringier finish—totally delicious.
Veggie Boost: Adding chopped bell peppers or mushrooms with the onions sneaks in some extra nutrients and flavor without overpowering the dish.
Spicy Kick: Toss in a pinch of cayenne or some smoked paprika to give the casserole a little heat. It’s a fun way to change things up when you want a little excitement.

Step-by-Step: How I Make Cheesy Pork Chop and Potato Casserole Recipe

Step 1: Sear those pork chops like a pro

Heat about a tablespoon of vegetable oil in a large skillet over medium-high heat. You want the pan hot enough so when you place the pork chops in, they sizzle immediately. Brown them for about 3-4 minutes per side. This step adds so much flavor, sealing in the juices. Be careful not to overcook here—you’re only browning, not cooking them through. Set them aside once done.

Step 2: Prep your creamy sauce and layering

In a medium bowl, whisk together the condensed cream of mushroom soup and a cup of milk until smooth. This sauce will keep everything tender and flavorful. Meanwhile, arrange your thinly sliced potatoes in a single layer on the bottom of a 9×13-inch baking dish. Scatter the chopped onions evenly on top. Next, nestle the browned pork chops gently over the potatoes and onions, then pour that creamy soup mixture all over — don’t be shy! Make sure things are evenly coated.

Step 3: Bake and cheese it up

Pop the casserole into a preheated 400°F oven and bake uncovered for 30 minutes. You’ll notice the potatoes start to soften and the pork cooks through. Then, sprinkle a generous cup of shredded sharp Cheddar cheese over the top. Bake uncovered for another 30 minutes until the cheese is bubbly and golden, and the potatoes are perfectly tender. If you like your cheese extra crispy on edges, feel free to broil it for a minute—just watch it closely!

💡

Tips from My Kitchen

Searing Temperature Matters: Make sure your pan is hot before adding the pork chops to get that perfect golden crust without sticking.
Uniform Potato Slices: I use a mandoline to get thin, even slices so the potatoes cook all the way through in baking time.
Don’t Skip the Cheese Layer: It’s the crowning glory—melts into a luscious topping that pulls everything together.
Watch the Oven Time: Overbaking can dry out the pork chops; check tenderness with a fork around the 55-minute mark.

How to Serve Cheesy Pork Chop and Potato Casserole Recipe

Cheesy Pork Chop and Potato Casserole Recipe - Serving Suggestion

Garnishes

I love topping this casserole off with a sprinkle of freshly chopped parsley or chives. It adds a fresh burst of color and a little herbal brightness that cuts through the richness. Sometimes, I toss a handful of crispy fried onions on top for a fun texture contrast. It’s those small touches that make all the difference!

Side Dishes

Since the casserole is already hearty, I usually keep sides light and fresh. A simple green salad with lemon vinaigrette pairs beautifully, balancing the creamy richness. Steamed green beans or roasted asparagus also work well—something green, crisp, and fresh to complement the warm casserole.

Creative Ways to Present

For a cozy family dinner or special occasion, I’ve served the casserole in individual ramekins topped with a mini herb sprig. It makes every plate feel a little extra special. Another fun presentation is layering it in a clear glass baking dish so guests can admire those beautiful layers before serving—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Pork Chop and Potato Casserole Recipe stores wonderfully in an airtight container in the fridge for up to 3 days. I always let it cool completely before refrigerating to keep moisture in check, which helps preserve its texture and flavor.

Freezing

I’ve frozen this casserole a couple times, usually in portion-sized containers, with great results. To freeze, assemble but don’t bake; cover tightly with foil and freezer-safe wrap, then freeze for up to 2 months. When ready to eat, thaw overnight and bake as usual, adding extra time as needed.

Reheating

My favorite way to reheat leftover casserole is in the oven at 350°F, covered with foil to keep it moist, for about 20-25 minutes. This method refreshes the creamy texture and keeps the pork tender—much better than microwaving, which can sometimes dry it out.

FAQs

Can I use bone-in pork chops for this casserole?

Yes, you can use bone-in pork chops, but they may require a slightly longer cooking time to ensure the meat is fully cooked and tender. Keep an eye on the casserole and check for doneness with a meat thermometer; the internal temperature should reach 145°F.
What type of potatoes is best for this casserole?

Yukon Gold and Russet potatoes work best here. Yukon Golds hold their shape well and have a buttery flavor, while Russets become tender and creamy when baked. Make sure to slice them thinly and evenly for best results.
Can I make this recipe dairy-free or low-fat?

You can swap the Cheddar cheese for a dairy-free alternative and use a dairy-free condensed soup or make your own creamy sauce using broth and coconut milk. For lower fat, opt for leaner pork chops and reduce the cheese slightly.
Is it okay to prepare this casserole ahead of time?

Absolutely! You can assemble the casserole a few hours ahead and keep it refrigerated before baking. Just add a little extra baking time if it’s cold from the fridge. It’s a real time-saver for busy days.

Final Thoughts

This Cheesy Pork Chop and Potato Casserole Recipe holds a special place in my heart because of how effortlessly it brings together simple ingredients into an incredibly comforting meal. I’ve served it to picky eaters and friends who swear they “don’t do casseroles” — and it’s always a hit. I hope you’ll give this recipe a try soon; it’s just the right blend of creamy, cheesy, and savory goodness you’ll want on repeat in your kitchen!