2 from 1 vote

Pork Chop and Potato Casserole

By: Julia Pacheco
Creamy potatoes and juicy pork chops baked together in one cozy casserole—perfect for a stick-to-your-ribs dinner.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 4 servings
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Ingredients 

  • 4 medium-thick boneless pork chops
  • 1 Tbs vegetable oil
  • 1 can cream of mushroom soup
  • ⅔ cup milk
  • ½ cup sour cream
  • ¼ tsp black pepper
  • 16 oz frozen shredded potatoes, thawed
  • 1.5 cups cheddar cheese, shredded
  • 1 ½ cup french-fried onions

Instructions 

  • Preheat oven to 350℉.
  • In a large bowl, combine milk, sour cream, cream of mushroom and pepper. Add in potaotes, 1/2 of the cheese, 1/2 cup french-friend onions.
  • Pour the mix into a greased 9×13 casserole dish. Place the pork chops evenly on top.
  • Place in oven covered for 30 min. Pull out and sprinkle the rest of the cheese and onions on top and bake uncovered additonal 20 minutes or until pork is completely cooked.
  • Serve warm, enjoy!

Video

Nutrition

Calories: 717kcal | Carbohydrates: 33g | Protein: 43g | Fat: 45g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 154mg | Sodium: 567mg | Potassium: 955mg | Fiber: 2g | Sugar: 3g | Vitamin A: 676IU | Vitamin C: 10mg | Calcium: 400mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Amy Pletcher says:

    Julia, your pork chops and shredded potatoes and French fried onions were good. I was out of frozen shredded potatoes so I used fresh regular russet potatoes about 4 small to make up 16oz. They worked out but I should have rised them with water a few times to get the starch out. My husband had a 2nd helping. The pork was super tender. I’m glad I made it but next time will make with the frozen, thawed shredded potatoes.

    Reply
  2. Christina Q says:

    I made this a few days ago and it was DELICIOUS! My husband went back for seconds and that’s how I know he loved it!

    Reply