Pork Chop Casserole

This hearty and flavorful Pork Chop Casserole with potatoes and onion soup mix is an easy weeknight meal. The pork chops are SO tender!

seared pork chops on top of potatoes and onions in a white casserole dish.

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.

Jump to:
pork chop covered in light brown sauce on top of sliced potatoes on a white plate.

More about this old fashioned pork chop casserole

I found this recipe in a 1980s church cookbook (it likely was in existence before that, though). 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 baking 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 potato casserole perfection. (I also use this method for my Pork Chops and Rice. The pork chops turn out SO juicy.)


pork chops, potatoes, onion, and other ingredients on a white table.

Check the recipe card below for a full list of ingredients and instructions!

  • 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.

sliced potatoes and sliced onions on a wooden cutting board.

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.

sliced potatoes and onions in a brown gravy in a white casserole dish.

Cover the dish and bake at 350°F for 45 minutes.

While the potatoes are cooking, sprinkle the pork chops with salt and pepper.

boneless pork chops with salt and pepper on a cutting board.

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.

seared pork chops cooking in a metal skillet.

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.

pork chop casserole with onions and potatoes in a white 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 baked 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.

pork chop and potatoes in a brown gravy on a white plate, next to a casserole dish filled with pork chop casserole.

What to serve with pork chop casserole

This pork chop and potato casserole is a meal-in-one! Here are a few ideas for another side dish besides the potatoes:

And if you love pork chops, don’t miss these 32 Pork Chop Dinner Ideas!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

📖 Recipe

three pork chops on top of sliced potatoes and onions in a casserole dish.

Pork Chop Casserole with Potatoes

Published by Kate
Flavorful and hearty, with tender pork chops and potatoes, this casserole is a perfect weeknight meal.
5 from 8 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Entree
Cuisine American
Servings 4 servings
Calories 467 kcal


  • 2 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 4 pork chops
  • 4 medium potatoes
  • 1 envelope beef and onion soup mix (such as Lipton "Beefy Onion")
  • 1 yellow onion, sliced
  • cups water


  • 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.



Pork chops come in a variety of thicknesses. So, you may need to adjust the cooking time depending on the thickness. For example, if using thin cut pork chops, you may not need to add them to the casserole dish. For thick cut or bone-in pork chops, you may need to increase the cooking time in the oven to 20 minutes or more. 
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
Want a little less salt? Reduce the salt by half OR use half of the dry onion soup mix, instead of the whole packet. 


Calories: 467kcalCarbohydrates: 48gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 105mgSodium: 1175mgPotassium: 1504mgFiber: 4gSugar: 3gVitamin A: 185IUVitamin C: 15mgCalcium: 63mgIron: 3mg
Keyword pork chop casserole
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