Pork chop-potato casserole is a dish that has been a staple at church gatherings and Sunday dinners in the Midwest for generations. It’s simple and hearty: thinly sliced potatoes, onions, and raw pork chops, all in a pan, which are then slowly braised until tender and bathed in a creamy sauce. It reminds me of evenings when chores were done, the kitchen windows steamed from the oven and the smell of dinner spread all the way to the barn. This is the kind of meal you cook when you want something reliable and comforting, something that fills the house with delicious aromas and draws everyone to the table without you having to shout out their name. If you’re looking for a simple dinner in a casserole that feels like a hug at the end of a long day, this casserole is perfect.
This casserole is a meal in itself, but a few simple additions make it a real Sunday treat. A fresh green salad with a tangy vinaigrette will help to stand out and brighten up the plate. Steamed green beans, butternut squash or glazed carrots are perfect for the dish’s old-fashioned feel. Warm rolls or crusty bread are a handy addition to soak up extra sauce that you don’t want to waste. For an authentic Midwestern finish, serve with homemade pickles or some applesauce – these sweet and sour bites have been a staple on the pork farmer’s table for as long as I can remember. Stuffed Pork Chop and Potato Casserole
Ingredients
4-6 bone-in raw pork chops, about 1.5-1.7cm thick
6 medium Russet or Yukon Gold potatoes, peeled and thinly sliced
1 medium yellow onion, thinly sliced
2 tablespoons vegetable oil or bacon grease
1 teaspoon salt, divided (plus more to taste)
1/2 teaspoon black pepper, divided (plus more to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tsp paprika (optional, for colour and flavour)
1 can (280 g) mushroom soup
1 can (280 g) chicken or celery soup
7.5 dl milk (sweet or 2%) 1.5 dl crème fraîche (optional, for a fuller flavour)
1 tsp dried thyme or dried parsley
1.5 tsp dried sage (optional, but good with pork)
Butter to grease a baking dish
Freshly chopped parsley for garnish (optional)
Instructions
Preheat the oven to 175°C. Grease a 23 × 33 cm baking dish generously to prevent the potatoes from sticking and to give the edges a light golden brown and tasty colour.
Prepare the potatoes and onions: Peel the potatoes and cut them into thin slices, about 2.5-5 cm thick. Slice the onion thinly. In a large bowl, mix potatoes and onions with about 1/2 teaspoon salt and 1/4 teaspoon pepper to season them lightly before adding them to the pan.
Layer potatoes and onions: Spread half of the potato and onion mixture in the bottom of the prepared baking dish in an even layer. This provides a good surface for the pork chops to rest on.
Season the pork chops: Pat the raw pork chops dry with paper towels. In a small bowl, mix the remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, and paprika. Rub the seasoning mixture into both sides of the pork chops.
Sear the pork chops (optional, but recommended): Heat the oil or bacon fat in a large skillet over medium heat. Once the pork chops are hot, brown them for 2-3 minutes on each side until they are nicely browned. They don’t need to be cooked through; They should be cooked in the oven. Browning adds flavor and a little color to the finished dish.
Make the sauce: In a medium bowl, whisk together mushroom soup, chicken soup (or celery soup), milk, crème fraîche (if using), dried thyme or parsley, and dried sage. Whisk until smooth. Taste and add a pinch of salt and pepper if needed. Remember that the pork and potatoes are already lightly seasoned.
Assemble the pot: Pour about one-third of the soup mixture over the first layer of potatoes and onions, carefully dividing it between the slices. Place the seasoned (and browned, if you browned them) pork chops in a single layer on top of the potatoes. Pour the remaining potatoes and onions over and around the chops and press them into the soup as evenly as possible.
Cover everything: Pour the remaining soup mixture evenly over the top, making sure to cover most of the potatoes. It doesn’t have to be perfect, but you want plenty of moisture so that the potatoes are tender and the pork chops stay juicy.
Cover and bake: Cover the baking dish tightly with aluminum foil. Bake at 175°C for about an hour. After an hour, carefully remove the foil and check with a fork if the potatoes are ready. They should start to soften.
Bake uncovered: Return the tin to the oven uncovered and bake for a further 20 to 30 minutes, or until the potatoes are cooked through, the pork chops are cooked through (at least 63°C in the thickest part) and the top is lightly golden brown. Browned and bubbling around the edges. Rest and serve: Let the pan rest for about 10 minutes after removing it from the oven. This will give the sauce time to thicken.
