Pork chops and potatoes smothered in a creamy cheesy sauce makes for great comfort food.

I have tried several recipes for baked pork chops and scalloped potatoes.  I always seemed to end up with dry chops.  So I layered them in the center. Voila! The chops are so tender and juicy you don’t even need a knife.

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Smothered Pork Chops and Potatoes

Season the chops with salt and pepper, brown in a skillet. Remove the chops, set aside and add the onions to the pan. Saute until just tender.

Prepare a 9×13 casserole dish with olive oil spray, spread a thin layer of onions, then 1/2 of the potatoes, then half of the cheese. Place the pork chops on top.

Whisk together in a separate bowl the soup, milk, cream, parsley, salt, and pepper.

Spoon about 2 tablespoons or more of the mixture over each chop. Layer the remaining potatoes over the pork chops. Pour the remaining soup mixture evenly over the top layer of potatoes making sure it pours into the spaces between the potatoes.

Cover with foil and bake for 1 hour.

Remove the foil, sprinkle the remaining cheese over the top and bake for another 30 minutes.

Allow to rest 10-15 minutes and serve.

Check out our Turkey Tetrazzini!

Pork Chop and Potatoes Casserole Recipe

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4.25 from 8 votes

Smothered Pork Chops and Potatoes

Smothered Pork Chops and Potatoes – Super easy, tender, moist pork chops and creamy potatoes.

Prep Time15 mins

Cook Time1 hr 30 mins

Total Time1 hr 45 mins

Course: Main Course

Cuisine: American

Keyword: breakfast casserole, cream of mushroom soup, pork chops, potatoes, smothered

Servings: 6

Calories: 582kcal

Author: Don’t Sweat The Recipe

Ingredients

• 6 pork chops
• 6 medium potatoes, peeled and sliced
• 1 medium onion, sliced
• 10.5 oz cream of mushroom with roasted garlic soup
• 1/4 cup heavy whipping cream
• 1 cup milk
• 1 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 1/2 cup sharp cheddar, shredded

Instructions

• Preheat oven to 375F degrees.
• Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
• Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
• Prepare a 9×13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
• Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
• Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
• Cover with foil and bake for 1 hour.
• Remove foil, sprinkle remaining cheese and bake another 30 minutes.
• Allow to rest for 10 to 15 minutes and serve.

Notes

This recipe can be done with 4 or 6 pork chops. I only had 5 at the time. Nutrition facts are based on 6 servings.

Nutrition

Calories: 582kcal | Carbohydrates: 44g | Protein: 44g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 140mg | Sodium: 820mg | Potassium: 1575mg | Fiber: 5g | Sugar: 5g | Vitamin A: 495IU | Vitamin C: 43mg | Calcium: 297mg | Iron: 3mg

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