Dinner

Old Fashioned Pork Chop Casserole

I never have leftovers when I make this, which is a bummer because I always want more!

My mom has been making this for years, instead of cream of mushroom she uses cream of celery and does not use sour cream.

Let’s eat 😋

Prep Time: 20 minutes

Cook Time: 60-65 minutes

Servings: 4

Ingredients:

4 Large pork chops bone-in or out

6 Medium to large gold potatoes thinly sliced

1 Can Cream of chicken soup

14 oz. Chicken broth

1 Onion sliced

2 Tbsp. Butter unsalted

3 Tbsp. All-purpose flour

2 Tbsp. Oil

Salt and pepper to taste

How to make Old Fashioned Pork Chop Casserole:

Step 1. Preheat the oven to 350 degrees.

Step 2. Layer the potatoes in the bottom of a well-greased 9×13 baking dish.

Step 3. Season both sides of the pork chops with salt and pepper to taste.

Step 4. Heat the oil in a skillet over medium-high heat and sear both sides of the pork chops. Remove and set aside.

Step 5. Add the onions to the same skillet, and saute until tender.

Step 6. Place the butter and flour in the skillet with the onions, and stir to combine well. A paste will form.

Step 7. Slowly whisk in the chicken broth until well combined. Saute until the gravy thickens.

Step 8. Pour the soup into the skillet, and whisk to combine.

Step 9. Pour the gravy mixture over the potatoes in the casserole dish.

Step 10. Top with the pork chops.

Step 11. Cover with aluminum foil and bake for 50 minutes. Remove the foil and bake another 10-15 minutes without it. Let rest 10-15 minutes before serving.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Old Fashioned Pork Chop Casserole

Old Fashioned Pork Chop Casserole

Yield: 4
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • 4 Large pork chops bone-in or out
  • 6 Medium to large gold potatoes thinly sliced
  • 1 Can Cream of chicken soup
  • 14 oz. Chicken broth
  • 1 Onion sliced
  • 2 Tbsp. Butter unsalted
  • 3 Tbsp. All-purpose flour
  • 2 Tbsp. Oil
  • Salt and pepper to taste

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Instructions

  1. Preheat the oven to 350 degrees.
  2. Layer the potatoes in the bottom of a well-greased 9x13 baking dish.
  3. Season both sides of the pork chops with salt and pepper to taste.
  4. Heat the oil in a skillet over medium-high heat and sear both sides of the pork chops. Remove and set aside.
  5. Add the onions to the same skillet, and saute until tender.
  6. Place the butter and flour in the skillet with the onions, and stir to combine well. A paste will form.
  7. Slowly whisk in the chicken broth until well combined. Saute until the gravy thickens.
  8. Pour the soup into the skillet, and whisk to combine.
  9. Pour the gravy mixture over the potatoes in the casserole dish.
  10. Top with the pork chops.
  11. Cover with aluminum foil and bake for 50 minutes. Remove the foil and bake another 10-15 minutes without it. Let rest 10-15 minutes before serving.
  12. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 588Total Fat: 35gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 155mgSodium: 1106mgCarbohydrates: 22gNet Carbohydrates: 0gFiber: 1gSugar: 3gSugar Alcohols: 0gProtein: 45g

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1 Comment

  • Reply
    NpBrendaMc55
    August 27, 2021 at 4:26 pm

    I use Betty Crocker OR Idahoan Brand of Boxed Potatoes! I spray my casserole dish good with Pam Spray…pour in my AuGratin Potato mixture…add my boneless porch chops and bake as it says in the above recipe. DELICIOUS!

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