If you’re on the hunt for a comforting, downright delicious dinner that feels like a warm hug on a plate, then you’ve got to try my Cheesy Pork Chop and Potato Casserole Recipe. It’s one of those meals that hits all the right notes—tender pork chops, creamy mushrooms, and melty cheddar layered with hearty potatoes. I swear, every time I make this, it’s gone in no time. Trust me, keep reading because you’re about to discover your new favorite weeknight dinner!

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Why This Recipe Works

Layered Comfort: The potatoes and onions soak up all those amazing juices from the pork chops and mushroom soup, resulting in a rich, creamy base.
Quick But Flavorful: Searing the pork chops before baking locks in the flavor while keeping prep time reasonable.
Cheesy Finish: Melty cheddar on top adds that irresistible golden crust and gooey texture that makes casseroles so addicting.
Simple Ingredients: No crazy grocery runs here — just easy pantry basics and fresh potatoes make this perfect for busy nights.

Cheesy Pork Chop and Potato Casserole, pork chop casserole, cheesy potato bake, easy pork chop dinner, comfort food casserole - A blue rectangular dish filled with seven large pieces of cooked pork topped with a creamy white sauce speckled with small bits, all resting on a base layer of thin, overlapping potato slices that are pale yellow with some browning at the edges, the dish placed on a black wire rack over a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Cheesy Pork Chop and Potato Casserole Recipe is in the harmony of ingredients that together create a perfect home-cooked meal. Each component plays a role in building layers of flavor and texture, and swapping them out can change the dish’s character—so keep that in mind as you shop!

Cheesy Pork Chop and Potato Casserole, pork chop casserole, cheesy potato bake, easy pork chop dinner, comfort food casserole - Flat lay of six fresh boneless pork chops with a slight sheen, four thinly sliced raw potatoes neatly fanned out, a small pile of chopped white onion, a small white bowl filled with smooth condensed cream of mushroom soup, another small white bowl with fresh whole milk, a small white bowl holding golden vegetable oil, a small mound of shredded sharp Cheddar cheese, all arranged symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegetable Oil: Helps get a nice sear on the pork chops without overpowering their natural flavor.
Boneless Pork Chops: Using boneless keeps the layers neat and the meat tender; it cooks evenly and quickly.
Condensed Cream of Mushroom Soup: This adds creamy earthiness and acts as a binder that keeps the casserole luscious.
Milk: Thins the soup to create that perfect sauciness which soaks into the potatoes.
Potatoes: Thin slices cook through beautifully and absorb all those savory juices.
Chopped Onion: Adds sweetness and a bit of texture contrast to the dish.
Shredded Cheddar Cheese: The melty, sharp finish that makes the whole casserole sing—don’t skimp here!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this casserole is how easy it is to make your own. I like to add a little garlic powder or some smoked paprika to the soup mixture for an extra kick. Feel free to play around—it’s your kitchen, your food!

Variation: I once swapped the cheddar for pepper jack cheese when I was feeling a bit spicy, and it turned out fantastic with a smoky twist.
Seasonal Change: Try adding some fresh herbs like thyme or rosemary in the fall for a cozy feel.
Diet-Friendly: For a lighter version, you could use reduced-fat cheese or substitute the mushroom soup with a homemade cream sauce to control sodium.

Step-by-Step: How I Make Cheesy Pork Chop and Potato Casserole Recipe

Step 1: Sear Those Pork Chops for Flavor

First things first: heat a tablespoon of vegetable oil in a large skillet over medium-high heat. When it’s hot and shimmering, place your boneless pork chops in the pan. Let them sear without moving for a few minutes until they develop that beautiful golden crust—you’ll smell that amazing caramelization happening. Flip and sear the other side. This step is key because it traps flavors and keeps the meat juicy when it bakes later.

Step 2: Mix the Creamy Mushroom Sauce

Take the condensed cream of mushroom soup and combine it with a cup of milk in a medium bowl. Whisk until smooth and slightly runny. This will make sure it spreads evenly over the casserole and seeps into the potatoes.

Step 3: Layer Your Potatoes, Onions, and Pork

Grab a 9×13 inch baking dish and spread out the thinly sliced potatoes and chopped onions in an even layer. Then nestle your seared pork chops right on top—don’t worry if they overlap a bit, they’ll shrink slightly as they cook. Pour the mushroom soup mixture all over the whole dish, making sure everything is well coated.

Step 4: Bake and Cheese It Up

Pop the dish into your preheated 400°F (200°C) oven and bake for 30 minutes. This lets the potatoes soften and the flavors start to meld. After that, pull the casserole out and sprinkle that shredded cheddar cheese all over the top, then bake for another 30 minutes until bubbly and golden. It’s the perfect cheesy finish that everyone will ask for.

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Pro Tips for Making Cheesy Pork Chop and Potato Casserole Recipe

Use Even Potato Slices: I like using a mandoline slicer for uniform thickness so everything cooks at the same rate without any mushy or crunchy potatoes.
Don’t Skip the Sear: Searing the pork chops adds flavor and keeps them tender—trust me, I learned this the hard way by skipping this step once.
Cover the Dish Initially: Cover with foil for the first 30 minutes to trap steam and cook the potatoes well, then uncover for the cheese to brown beautifully.
Season Carefully: The soup and cheese are salty, so taste as you go and avoid adding too much extra salt early on.

How to Serve Cheesy Pork Chop and Potato Casserole Recipe

Cheesy Pork Chop and Potato Casserole Recipe - Serving Suggestion

Garnishes

Whenever I serve this casserole, I love topping each plate with a sprinkle of fresh chopped parsley or green onions. They add a pop of color and a fresh bite that cuts through the rich cheese and creamy sauce perfectly.

Side Dishes

Since this casserole is quite hearty, I usually pair it with a crisp green salad tossed in a light vinaigrette or some roasted asparagus to add a bright, fresh contrast on the side. Sometimes, simple steamed green beans do the trick, too.

Creative Ways to Present

For family gatherings or potlucks, I’ve served this casserole in individual ramekins so everyone gets their own personal portion with a golden cheesy crust—plus it makes for a fancier presentation. Adding a dollop of sour cream and a sprinkle of chives on top always earns compliments!

Make Ahead and Storage

Storing Leftovers

I usually let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container before popping it in the fridge. It keeps well for up to 3-4 days, making it great for quick reheats after busy days.

Freezing

Freezing works too! Before baking, I’ll prep the whole casserole, cover it tightly with foil, and freeze it. When I want a cozy meal, I thaw it overnight in the fridge and bake as usual, adding extra time if needed to ensure everything is heated through.

Reheating

To reheat leftovers, I recommend warming individual servings in the microwave or the oven at 350°F (175°C) until heated through. If you like, add a little extra shredded cheese on top before popping leftovers back in the oven for that fresh-baked goodness.

FAQs

Can I use bone-in pork chops for this casserole?

Absolutely! Just keep in mind bone-in chops might take a little longer to cook through. You might want to sear them a bit longer and add extra baking time to ensure they’re fully tender.
What can I substitute for cream of mushroom soup?

If you want to skip the canned soup, a quick homemade white sauce made with butter, flour, milk, and sautéed mushrooms works wonderfully. It adds fresh flavor and controls sodium levels.
Can I make this casserole dairy-free?

Definitely! Use a dairy-free cream soup alternative or homemade sauce, plant-based milk, and a dairy-free shredded cheese substitute. The flavors might shift slightly but will still be delicious and comforting.
How can I tell when the potatoes are done?

Check by piercing the potatoes with a fork after the first 30 minutes of baking—the fork should slide in easily without resistance. If not, give it more time covered before adding the cheese and finishing the bake.

Final Thoughts

I have to say, this Cheesy Pork Chop and Potato Casserole Recipe holds a special place in my kitchen rotation because it’s just so reliably delicious and easy to prepare. It’s that kind of recipe you can trust to fill the room with cozy aromas while giving you a plate of soul-satisfying food at the end. If you make it once, I bet you’ll be making it again soon—maybe even turning it into a family favorite like I have. So go on, give it a try—I’d love to hear how your version turns out!