Scalloped Potato Pork Chop Casserole

There’s nothing quite like the comfort of a hearty casserole on a chilly evening, and this Scallop Potato Pork Chop Casserole does just the trick! Born from my love for easy, flavorful dishes that can feed a crowd, this recipe combines the cozy goodness of scalloped potatoes with juicy pork chops, all baked into one delicious dish. It’s perfect for those busy weeknights or when you just want something satisfying without too much fuss.

This casserole is quite rich and hearty on its own, but I like to pair it with a simple green salad dressed with vinaigrette to add a touch of freshness. Steamed green beans or roasted Brussels sprouts also make fantastic sides. For a more indulgent meal, serve with a crusty bread to soak up all the creamy sauce!


6 boneless pork chops
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 onion, thinly sliced
3 cups thinly sliced potatoes
1 can (10.75 oz) condensed cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
1 teaspoon paprika
Fresh parsley, chopped (for garnish)


1. Preheat your oven to 350°F (175°C).

2. Season pork chops with salt and pepper.

3. Heat the olive oil in a large skillet over medium-high heat. Add pork chops and brown them on each side for about 3-4 minutes. Remove from skillet and set aside.

4. In the same skillet, add the sliced onions and cook until they are soft and translucent, about 5 minutes. Remove from heat.

5. In a small bowl, mix together the cream of mushroom soup, milk, and half of the cheese.

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6. In a greased baking dish, layer half of the sliced potatoes, half of the cooked onions, half of the soup mixture, and finally three of the browned pork chops. Repeat the layers with the remaining ingredients.

7. Sprinkle the top with the remaining cheese and paprika.

8. Cover with foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake for an additional 30 minutes, or until the potatoes are tender and the top is golden and bubbly.

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