This easy pork chops and scalloped potato casserole recipe combines four browned pork chops, thinly sliced potatoes, onions, and creamy condensed mushroom soup in one comforting 9-by-13-inch dish. Prepare it in about 15–20 minutes, brown the chops for 6–8 minutes, then bake at 350°F for 60–75 minutes until the potatoes are tender and the pork reaches at least 145°F internally.
Every bite brings together juicy pork, soft potatoes, sweet onion, and a savory mushroom sauce that thickens as it bakes. Add optional shredded Cheddar during the final uncovered baking period for a golden, cheesy finish, or leave it off for the classic scalloped-potato style.
Jump to RecipeWhy You’ll Love This Recipe
This casserole is the kind of dinner that feels generous and homey without requiring a long list of ingredients. The pork chops brown quickly in a skillet, while the potatoes and onions cook beneath them in a creamy, savory sauce.
It is also practical for a family meal because the main course and side dish bake together. The finished dish offers tender potato slices around the edges, juicy pork in the center, and spoonfuls of sauce that are perfect with a crisp green salad or steamed vegetables.
The recipe serves four and uses familiar pantry ingredients. You can choose bone-in or boneless chops, russet or Yukon Gold potatoes, and optional Cheddar depending on what you have available.
If you enjoy pork dinners prepared with a different method, try this pressure-cooked pork chop idea for another weeknight option.
Ingredients You’ll Need
Gather the following ingredients before you begin. Having the potatoes sliced and the sauce mixed makes assembly quick and keeps the cooking process organized.
- 4 bone-in or boneless pork chops, about 1/2 inch thick
- 4 medium russet or Yukon Gold potatoes, peeled and sliced about 1/8 inch thick
- 1 small onion, thinly sliced or chopped
- 1 can, or 10 3/4 ounces, condensed cream of mushroom soup
- 1/2 cup milk
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
- Optional: 1/2 cup shredded Cheddar cheese
Russet potatoes give the casserole a soft, classic scalloped texture, while Yukon Gold potatoes hold their shape a little more and provide a naturally buttery flavor. Whichever variety you use, consistent slicing matters more than the exact potato choice.
The condensed soup and milk create the sauce without a separate roux. For a related baked comfort-food dinner, you can also browse this easy turkey casserole.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then grease a 9-by-13-inch baking dish or a similar 2 1/2- to 3-quart casserole. Coating the dish helps with serving and makes cleanup easier once the creamy sauce has baked around the potatoes.
Step 2: Season the pork chops with part of the salt and the black pepper. Warm the vegetable oil in a skillet over medium-high heat, then brown the chops for about 2–3 minutes per side; they only need color at this stage, not complete doneness.
Step 3: Arrange the peeled potato slices and onion in the greased baking dish. Spread them into an even layer as much as possible, then sprinkle them lightly with the remaining salt and pepper so the seasoning reaches the vegetables.
Step 4: Stir the condensed cream of mushroom soup and milk together in a bowl until smooth. Pour the mixture evenly over the potatoes, allowing it to flow between the slices rather than collecting in only one area.
Step 5: Set the browned pork chops on top of the potato mixture. Positioning the chops above the potatoes lets their savory juices mingle with the sauce while the casserole cooks.
Step 6: Cover the dish tightly with foil and bake for about 45–60 minutes, until the potatoes are nearly tender. A tight foil seal keeps the potatoes moist and gives them time to cook through in the creamy sauce.
Step 7: Remove the foil and continue baking for another 15–20 minutes. The potatoes should be tender, the sauce should be bubbling, and the pork must reach at least 145°F internally when checked with a food thermometer in the thickest part.
Step 8: If you are adding Cheddar, sprinkle the 1/2 cup over the casserole during the last 10–15 minutes of baking. Allow the casserole to rest for 5–10 minutes before serving so the sauce can thicken slightly and the layers are easier to scoop.
Pro Tips for Tender Potatoes and Juicy Pork
The most important detail is slicing the potatoes uniformly, ideally about 1/8 inch thick. Thick or uneven slices are the most common reason some potatoes remain firm while others become soft.
Use relatively thin pork chops and avoid leaving them in the skillet too long. Browning takes only about 2–3 minutes per side, and the chops continue cooking while covered and uncovered in the oven.
Keep the foil tightly sealed during the first baking period. If steam escapes too early, the potatoes may take longer to become tender and the surface can dry before the center is ready.
- Check pork temperature with a thermometer rather than judging doneness by color alone.
- Rest the casserole 5–10 minutes before serving.
- Add Cheddar only during the final 10–15 minutes so it melts and browns without becoming overly dark.
- For a different family-style casserole, see this cheesy tater tot dinner.
Serving Ideas, Storage, and Reheating
Serve each pork chop with a generous spoonful of scalloped potatoes and onions. A simple green salad, steamed broccoli, green beans, or roasted carrots adds freshness and color beside the creamy casserole.
The optional Cheddar topping gives the dish a more indulgent finish, but the soup-based sauce is flavorful enough without cheese. For a lighter contrast, skip the cheese and serve the casserole with a crisp vegetable side.
Refrigerate leftovers promptly in a covered container. Reheat individual portions gently until hot throughout, taking care not to overcook the pork, which can become firm if reheated for too long.
For another pork dinner with a sweet and savory profile, try these apple cider smothered pork chops. If burger-inspired comfort food sounds better on another night, make this Big Mac-style casserole.
Easy Pork Chops and Scalloped Potato Casserole
Ingredients
Method
- Heat the oven to 350°F (175°C) and grease a 9-by-13-inch baking dish or similar 2 1/2- to 3-quart casserole.
- Season the pork chops with part of the salt and the black pepper. Heat the vegetable oil in a skillet and brown the chops for about 2–3 minutes per side; they do not need to be fully cooked.
- Arrange the sliced potatoes and onion in the prepared baking dish. Season lightly with the remaining salt and pepper.
- Stir the condensed cream of mushroom soup and milk together until smooth, then pour the mixture evenly over the potatoes.
- Place the browned pork chops on top of the potato mixture and cover the dish tightly with foil.
- Bake for about 45–60 minutes, until the potatoes are nearly tender. Remove the foil and bake for another 15–20 minutes, until the potatoes are tender and the pork reaches at least 145°F internally.
- If using Cheddar, sprinkle it over the casserole during the last 10–15 minutes. Let the finished casserole rest for 5–10 minutes before serving.
Notes
Final Thoughts
Easy pork chops and scalloped potato casserole is a dependable dinner when you want something warm, filling, and uncomplicated. Browning the chops first adds savory color, while the covered baking time gives the thin potato slices a chance to become tender in the creamy mushroom sauce.
Remember the key details: slice the potatoes about 1/8 inch thick, keep the foil sealed for the first 45–60 minutes, uncover for the final 15–20 minutes, and confirm that the pork reaches at least 145°F. A brief 5–10 minute rest brings the sauce together and makes every serving easier to plate.
Whether you finish it with melted Cheddar or keep it classic, this four-serving casserole is a cozy dinner that earns a regular place in the family recipe collection.