My pork chop casserole recipe layers boneless pork chops with potatoes in a luscious sour cream sauce. It’s an easy and inexpensive dinner!
If you like this recipe, check out my Pork Chops and Applesauce next!
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This pork chop casserole is a hybrid of a couple different recipes. Part cheesy potatoes plus the cook time and sour cream sauce similar to this old recipe for chicken supreme. The low and slow cook time in the oven ensures tender pork chops. The potatoes provide a built-in side dish that’s pure comfort food. And since I’m using both frozen potatoes and onions, the prep time is minimal. It’s an easy and inexpensive dinner for a busy weeknight that’s sure to become a family favorite.
More easy casseroles
Ingredients for old fashioned pork chop casserole
- Boneless Pork Chops – Six boneless chops that are nice and lean are perfect for this recipe. I was able to find a package of four chops for $5 making this a really inexpensive meal. I froze the rest of the pork chops for later use. This is not a recipe for bone-in pork chops. However, you could substitute the pork chops with chicken breasts.
- Frozen Hash Browns – Use one 32-ounce bag of frozen cubed potatoes.
- Frozen Onions – I like the convenience of using a 10-ounce bag of frozen, chopped onions. You can use a fresh onion if you prefer.
- Cream of Mushroom Soup – Use on 10-ounce can of cream of mushroom soup to help make the sauce. You could really use any kind of cream soup you like, even cream of chicken soup.
- Butter – Four tablespoons of melted butter add richness and flavor to the lean pork chops.
- Sour Cream – Sour cream is the base of this luscious, creamy sauce for both the tender potatoes and the pork.
- White Wine – A little white wine adds some nice brightness to the rich sauce.
- Salt – Helps to flavor the casserole, add more at the end to taste.
- Parsley – I always like to garnish a casserole like this with fresh, green herbs.
- Cheddar Cheese – Grated cheese is sprinkled on at the end for added flavor. A nice alternative to cheddar cheese would be slices of Swiss cheese.
- Fried Onions – I love the crunch that the french-fried onions add to the casserole.
Instructions
Preheat the oven to 300 degrees F. Spread the potatoes in an even layer in the bottom of a 9x 13 casserole dish. Place the pork chops on top of of the potatoes.
Microwave together the onions, butter and cream of mushroom soup until the butter is melted. Whisk in the sour cream, white wine, parsley and salt.
Pour the sour cream sauce evenly over the pork chops. Cover the baking dish with aluminum foil and bake for two hours. Remove the foil. Increase the temperature of the oven to 500 degrees F. Sprinkle the top of pork chops evenly with the cheddar cheese and fried onions.
Continue baking the casserole for an additional 10-15 minutes, or until the cheese is melted. Keep scrolling for my free printable recipe card with complete list of ingredients.
Serving suggestions
I think green beans are a classic pairing with pork chop recipes. Here’s some suggestions from my own recipe collection to serve with this pork chop casserole recipe –
Storage directions
Cover the dish of leftover pork chop casserole with plastic wrap and store in the refrigerator for up to three days. Reheat leftovers in the microwave. You could also store your leftovers in an airtight container in the freezer for up to one month.
Kitchen tools
- I use this set of Pyrex measuring cups for so many things, including making the sauce for this recipe
- One of my favorite casserole dishes for going from oven to table
- I use kitchen shears for opening bags and trimming fat from cuts of meat
Pork Chop Casserole
Ingredients
- 6 boneless pork chops
- 32 oz frozen hash browns
- 10 oz frozen onions chopped
- 4 tbsp butter
- 10 oz cream of mushroom soup
- 1 1/2 cups sour cream
- 1/4 cup white wine
- 2 tbsp fresh parsley
- 1 1/2 tsp salt
- 6 oz cheddar cheese shredded
- 1 cup fried onions
Instructions
- Preheat oven to 300 degrees F.
- Dump the bag of frozen hash browns into a 9x13 casserole dish. Spread into an even layer. Place the boneless pork chops on top of the potatoes.
- In a large bowl or microwave safe glass measuring cup, heat the butter, frozen onions and cream of mushroom soup until the butter is melted. This will take about 3 minutes. I microwave in one minute bursts and stir in between each.
- Whisk the sour cream, white wine, parsley and salt into the melted butter mixture until smooth.
- Pour the sour cream sauce evenly over the top of the pork chops and potatoes.
- Cover the casserole dish with aluminum foil and bake for two hours. Rotating the pan halfway through baking time.
- Remove the foil. Check the temperature of the pork, just to be sure it's fully cooked. It should register a minimum of 165 degrees F.
- Evenly sprinkle the shredded cheese and french-fried onions over the top of the casserole. Increase the oven temperature to 500 degree F. Bake the uncovered casserole for an additional 10 - 15 minutes, or until the cheese is bubbling and starting to lightly brown.
- Sprinkle more fresh parsley over the top of the casserole and serve. Season with more salt if necessary.
Nutrition
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