A pork chop and potato casserole is an awesome hearty comfort meal for the end of a long day. They’re slow cooked in the oven giving them time to soak up tons of flavor while baking to perfect tenderness.
With only 15 minutes of prep, a pork chop and potato casserole is a great easy meal for a busy weeknight. While baked pork chops might sound boring, when combined with onion soup and potatoes, you get a hearty meal that tastes amazing.
The biggest issue with pork chops is that since they are so lean, they can easily dry out. No one wants dry tasteless pork chops. To prevent this, you can cook them at a high temperature for a short period of time like I do with roasted pork chops and peaches, or you can cover them and let them cook slowly.
For these oven baked boneless pork chops, they are first seared to lock in their juices and then smothered in an onion broth and covered with aluminum foil where they are baked slowly. This allows for the juices from the broth to absorb into both the pork chops and the potatoes making a simple hearty dinner your whole family will love.
By covering the smothered pork chops, steam will form while they bake, helping to keep them moist and tender.
One perk about this recipe is that it’s so easy to throw together, set a timer, then bake! We all have things to do on weeknights but you can still make a home cooked meal with very little effort that everyone will love. If you want a thicker gravy on your pork chops then try skillet pork chops with a mushroom gravy or pull out the crock pot and make pork chops in mushroom soup.
There are times when you want potatoes but maybe not as rich as creamy scalloped potatoes or mashed potatoes. Adding sliced potatoes to the bottom of this casserole, gives you flavorful potatoes that won’t weigh you down.
You’ve got the protein and carbs all in one pan for a full meal, or you can pair it with roasted carrots or roasted asparagus for a complete and delicious dinner. Of course, I’ll never say no to quick and easy buttermilk biscuits. This will be your new go-to dinner recipe.
Tips for tender pork chops
- Choose a thicker cut pork chop, thin pork chops will dry out easier.
- Brown them first on high heat in a skillet to seal in the juices.
- Cook at a high temperature for a short period of time.
- Or cook slow but covered to keep in the moisture
- Use a meat thermometer and remove them when it reaches 145º.
Do you have to brown pork chops before baking?
Searing your pork chop before baking will give more flavor, in addition it keeps them from drying out. For best results, searing first, then baking is the way to go for oven-baked pork chops.
What makes this pork chop casserole exceptional
- French Onion Pork chops are slow cooked giving them time to absorb so much flavor
- It’s a quick and easy weeknight dinner you can throw together in no time
- The mushrooms and onion soup have a savory, delicious, and distinct flavor you’re going to love
- The pork chops will be tender and juicy
What you’ll need for pork chop potato casserole
- Pork Chops – Use medium to thick cut boneless chops for best results. Thick cut will take longer to cook, but will be juicier. You can also use bone in pork chops.
- Mushrooms – Canned mushrooms will work for this easy recipe but fresh mushrooms will add more flavor.
- Potatoes – Peeled and thinly sliced russet potatoes compliment the pork chops so well. You’ll need roughly two potatoes or 3-4 cups. Russet potatoes will hold their shape more than other potatoes.
- Onion soup mix – Dry onion soup mix adds the flavors of onion, garlic powder, fresh parsley, black pepper, paprika, and more. If you use this ingredient very often, try making your own. Country Cook has a great recipe for homemade onion soup mix.
So easy to throw together and bake
Step 1: Sear Pork Chops
Brown the seasoned pork chops in a skillet then set aside. In the same skillet, brown some mushrooms.
Step 2: Layer potatoes and top
Slice the potatoes and add to a baking dish.
Top with cooked mushrooms and pork chops.
Step 3: Season and bake
Combine onion mixture with water then pour over pork chops and potatoes.
Bake until pork chops are cooked then serve.
Storing pork chop and potato casserole
Store this easy pork chop recipe in the fridge in an airtight container for up to 3 days. Reheat in the microwave or oven for leftovers.
Pork chop potato casserole doesn’t freeze well. The potatoes will get mushy and the texture is not great. You can remove the pork chops and freeze them separately.
Baked boneless pork chop FAQs
What can you serve with pork chops?
The potatoes in this casserole go well with pork chops but green beans, roasted cauliflower, or veggie packs are additional side dishes that aren’t too heavy. It’s always a good idea to serve a heart and savory dish with some vegetables for a well rounded meal.
Is it better to cook pork chops covered or uncovered?
When you cover pork chops it creates steam that will keep the pork chops moist while they bake. If not covering the pork chops, it is better to cook them at a higher temperature for a shorter amount of time.
How do you know when pork chops are done?
Pork chops should be cooked until they reach 145º. Use a meat thermometer and remove as soon as they reach this temperature. Then let them rest on the counter for a couple of minutes.
More easy dinner recipes
- Chicken in white wine is an easy savory dish that you can make in one pan.
- My famous beef and cheese enchiladas are another comfort food the whole family will enjoy.
- For something the kids will like, try this cast iron skillet pizza recipe.
- Southwest chicken and rice casserole has a hint of spice and is made in under 40 minutes
More potato casseroles to try
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Oven Baked Pork Chops and Potato Casserole
- 1 tablespoon olive oil
- 3-4 boneless pork chops
- 1 tablespoon butter
- 8 ounces mushrooms sliced
- 2 russet potatoes peeled and sliced
- 1 packet dry onion soup mix
- ½ cup water
- Preheat oven to 350º and spray a 2 quart casserole dish with cooking spray
- In a large skillet, heat olive oil over medium high heat. Salt and pepper the pork chops and add to the skillet, browning for about 3-4 minutes on each side. Remove to a plate.
- In the same skillet, melt butter and add mushrooms and cook until golden brown.
- Place sliced potatoes in the bottom of the casserole dish in a single layer. Top with mushrooms and then pork chops.
- In a small bowl combine dry soup mix with ½ cup of water and pour over the pork chops.
- Cover and bake for 45-60 minutes depending on how thick the pork chops are. A meat thermometer should read 145º
Barbara’s Tips + Notes
- You can use bone in pork chops.
- Pork chops that are at least 1 inch thick will be more tender.
- Use a meat thermometer to determine when they are done, check them at 30 minutes, the time will vary depending on how thick they are.