This hearty and flavorful Pork Chop Casserole with potatoes and onion soup mix is an easy weeknight meal. It’s made with simple ingredients and comes together in just a few steps. And the pork chops are SO tender!
This post is sponsored by Iowa Pork Producers Association. All opinions are my own.
Pork chops are my go-to for an easy weeknight meal. Crockpot Pork Chops are on our dinner rotation, and this baked Pork Chop Casserole with Potatoes is a new favorite at our house.
It’s easy to make, and my meat-and-potatoes loving husband is happy. Win-win! I like how pork is packed with protein (you can read more about pork nutrition here) and how I’m supporting family farmers when I purchase it.
My mom’s parents were farmers, so supporting family farms is important to me.
Did you know that one third of the pork raised in the United States comes from Iowa? So when you’re purchasing pork at your local grocery store, you’re supporting family farms in Iowa and across the United States.
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More about this baked pork chop casserole
I found this recipe in a 1980s church cookbook. It called for baking the pork chops along with the potatoes for an entire hour. I tried it, and while delicious, I thought the pork could be even better.
According to Pork.org, the safe internal temperature for pork chops is 145°F followed by a three minute rest.
That produces a medium rare pork chop. If you prefer medium, the pork chops should be cooked to 150°F. For medium well, it’s 155°F.
So for this recipe, we’re going to start by cooking the potatoes and onions by themselves. While the potatoes cook, we’ll to sear the pork chops in a skillet to seal in the juices and get some flavorful browning on the outside.
Then, we’ll add the pork chops to the casserole dish for the final 15 minutes of cooking time. This will bring them to approximately 150°F for medium (my preferred doneness).
The end result is flavorful, juicy pork chops with tender potatoes and onions in a rich onion sauce—it’s pork chop casserole perfection.
Ingredients
- I used boneless pork chops for this recipe, which are about three quarters of an inch thick. You can use bone-in pork chops if you prefer. They may need closer to 20–25 minutes in the oven if you choose thick bone-in chops.
- We’ll season the pork chops with salt and pepper, and sear them in butter.
- Peeled and sliced russet potatoes go on the bottom of the casserole, and a sliced yellow onion goes on top of them.
- We’ll mix water with beef and onion soup mix to create the sauce for the casserole, which the potatoes cook in (it creates amazing flavor for the potatoes!).
How to make pork chop casserole with potatoes
Start by peeling the potatoes and slicing them into quarter-inch rounds. Then, slice an onion into thin slices.
Layer the potatoes in the bottom of a 13×9-inch casserole dish, then layer the onions on top.
Stir together the soup mix and water, and pour the mixture over the potato and onion mixture.
Cover the dish and bake at 350°F for 45 minutes.
While the potatoes are cooking, sprinkle the pork chops with salt and pepper.
Melt the butter in a large skillet, and add the pork chops.
Cook for 2–3 minutes per side, or until lightly browned on both sides.
After the potatoes have baked for 45 minutes, remove the dish from the oven and uncover. Add the pork chops and spoon some of the juices from the pan on top of the chops.
Cover the dish and place it back in the oven for 15 minutes to finish cooking the pork chops and the potatoes.
Remove from the oven, let cool for 5 minutes, and then transfer to individual dinner plates, or serve it straight from the casserole dish.
How do I know when the pork chops are done?
Since pork chops vary in thickness, you can use a meat thermometer to ensure that the pork chops are cooked to your desired doneness.
They will be partially cooked by searing, but will likely need some time in the oven to finish cooking, unless you are using thin cut pork chops.
Here is a chart for determining the desired doneness (courtesy of Pork.org):
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
Storage and reheating
Store any leftover pork chop casserole in the refrigerator for up to four days.
Reheat the pork chops and potatoes in the microwave or in a 350°F oven until warmed through.
I don’t recommend freezing this casserole—the potatoes get mushy when defrosted.
What to serve with pork chop casserole
This pork chop casserole with potatoes is a meal-in-one! Here are a few ideas for another side dish besides the potatoes:
- Roasted garlic broccoli
- Leafy green salad
- Crusty bread for soaking up the delicious sauce
- Homemade potato rolls
- Cheddar biscuits
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Pork Chop Casserole with Potatoes
Ingredients
- 2 tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 pork chops
- 4 medium potatoes
- 1 envelope beef soup mix
- 1 yellow onion, sliced
- 1¼ cups water
Instructions
- Preheat oven to 350°F. Peel and slice the potatoes into ¼ inch rounds. Arrange the potatoes in a 13×9 inch dish. Top with the sliced onions.
- Stir the beef soup mix and water together. Pour the mixture over the top of the potatoes.
- Top the dish with foil and bake for 45 minutes.
- While the potatoes are baking, season the pork chops with salt and pepper. Heat the butter in a large skillet over medium heat. Add the pork chops, working in batches as needed, and cook until browned. Flip and continue cooking until browned on the other side.
- Remove the potatoes from the oven and place the browned pork chops on top. Spoon some of the juices from the bottom of the pan on top of the pork chops.
- Cover again with foil and continue cooking for 15 minutes, or until the pork chops reach an internal temp of approximately 150°F for medium doneness.
- Remove from the oven and serve the pork chops with the potatoes and onion, along with a spoonful of the juices on top.
Video
Notes
- Medium rare: 145–150°F
- Medium: 150–155°F
- Medium well: 155–160°F
- Well: 160°F
Jen says
Love this easy casserole recipe!
Kate Shungu says
Thanks, Jen! <3