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Real Old-Fashioned Pork Chop Casserole

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Real Old-Fashioned Pork Chop Casserole

Very good and easy dish! My family loves it!

Pork chops are very popular in many places. With them, you can create fabulous recipes like this Real Old-Fashioned Pork Chop Casserole that will make you want to prepare it again and again.

Real Old-Fashioned Pork Chop Casserole

So delish! A must-try recipe!

The reason why this recipe is so delicious is that it combines two ingredients that go incredibly together, pork and potatoes. They definitely make all recipes so much better just by adding them. Also, all the flavors are repowered with the help of the chicken broth and chicken soup, filling your mouth with many different flavors.

This is a classic recipe that is very simple to prepare, despite how elaborate it is. You can use your best cooking techniques to make this recipe unique as always.

Real Old-Fashioned Pork Chop Casserole

It was a big hit! A winter comfort food!

Tips to Make the Best Real Old-Fashioned Pork Chop Casserole

Tip 1. If you don’t want to buy the chicken broth, you can boil chicken pieces in a pot and use the remaining broth.

Tip 2. Cheddar cheese is optional, but if you want the recipe to be spectacular you cannot skip it.

Tip 3. Use extra virgin olive oil to enhance the flavor of the recipe.

Tip 4. Pepper adds a unique flavor to all recipes so don’t be afraid to use it.

Tip 5. Remember to use a non-stick saucepan so none of the ingredients are at risk of burning.

Real Old-Fashioned Pork Chop Casserole

Ingredients for Real Old-Fashioned Pork Chop Casserole:

4-6 pork chops, your preference

6-8 med-large potatoes

1 large onion sliced

1-14 oz can chicken stock or 1-2 chicken bouillon cube dissolved in 1 3/4 C boiling water

1 can cream of chicken soup (10.75 oz. can or approximate)

3 Tbsp flour

2 Tbsp butter plus extra for the buttering casserole dish.

2 Tbsp olive oil

salt, to taste

pepper, to taste

Any herb or spice to your preference*optional*

Shredded cheese*optional*

Vegetable add-ins such as mushrooms, green beans, corn *optional*

Picture of ingredients:

Real Old-Fashioned Pork Chop Casserole

How to make Real Old-Fashioned Pork Chop Casserole:

Step 1: Heat a skillet over medium-high heat, and pour in the olive oil. Pour in the previously seasoned pork chops, and cook until golden brown on both sides.

Real Old-Fashioned Pork Chop Casserole

Step 2: While the chops are browning, wash and dry each potato. Cut slices as thin and even as possible, just like onions. Reserve.

Step 3: Remove the pork chops from the pan, and add the onions without turning off the flame. Let them cook and brown for 5 minutes and remove from the pan.

Step 4: In the same pan, add the two tablespoons of butter, and add the flour without stopping beating. Beware of lumps.

Real Old-Fashioned Pork Chop Casserole

Step 5: Add the chicken broth little by little, and stir until smooth. Boil until thickened.

Step 6: Pour in the chicken cream, along with the shredded cheese and onion. Season with salt and pepper to taste, and any other herbs you like. Lower the heat.

Step 7: Butter a separate saucepan, and place the potatoes stacked on top of each other. Pour the previously prepared sauce over the potatoes without mixing.

Real Old-Fashioned Pork Chop Casserole

Step 8: Place the pork chops on the potatoes and cover with aluminum foil. Bake in a preheated oven to 350°F for 75 minutes. Once ready, remove from the oven and allow resting for 10 minutes before serving.

Real Old-Fashioned Pork Chop Casserole

Done! Enjoy 🙂

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Real Old-Fashioned Pork Chop Casserole

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Real Old-Fashioned Pork Chop Casserole

Real Old-Fashioned Pork Chop Casserole
4 from 2 votes

Ingredients 

  • 4-6 pork chops, your preference
  • 6-8 med-large potatoes
  • 1 large onion sliced
  • 1-14 oz can chicken stock or 1-2 chicken bouillon cube dissolved in 1 3/4 C boiling water
  • 1 can cream of chicken soup, 10.75 oz. can or approximate
  • 3 Tbsp flour
  • 2 Tbsp butter plus extra for buttering casserole dish.
  • 2 Tbsp olive oil
  • salt, to taste
  • pepper, to taste
  • Any herb or spice to your preference*optional*
  • Shredded cheese*optional*
  • Vegetable add ins such as mushrooms, green beans, corn *optional*

Instructions

  • Step1: If using a bouillon cube (s) bring 1 3/4 C water to a boil and remove from heat and the bouillon cube dissolve.

    Step2: Heat large skillet over med-high heat and drizzle the olive oil in the pan. Salt and pepper the chops. Add the chops to the pre-heated pan and brown well on both sides 3-4 minutes per side.

    Step3: While chops are browning use this time to prep your potatoes. Peel, rinse and dry your potatoes.
    Thinly slice each potato about 1/4 inch thick (again, don’t obsess just try to make them uniform).
    Thinly slice onion and set aside.

    Step4: Remove chops from pan and add onions. Let the onions cook in the drippings for 4-5 minutes or until onions are translucent and starting to get a nice caramelized color. Remove from pan.

    Step5: Melt your 2 Tbsp butter in the same pan and add the flour whisk to make a roux.

    Step6: Slowly add in the chicken stock and whisk until smooth. Bring to a boil and cook until thickened 1-2 minutes.

    Step7: Add in the cream of chicken soup, shredded cheese (optional) and onion. Season with salt, pepper, and any other herb or spice to taste. Turn heat down to low.

    Step8: Butter a 13×9 casserole dish. And arrange potatoes in an overlapping stacking pattern (yes, it is OK to arrange the potatoes in 2 layers- it will still cook evenly and throughly). Pour sauce over potatoes-no need to mix.

    Step9: Arrange pork chops over potatoes and cover with foil. Bake in a 350 degree oven for about 65-75 minutes or for more tender chops bake in 300 degree oven for about 2-2 1/2 hours. When finished remove foil and let sit for 10 minutes to give the sauce a chance to thicken.

Nutrition

Serving: 1g | Calories: 824kcal | Carbohydrates: 72g | Protein: 56g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Cholesterol: 164mg | Sodium: 1003mg | Fiber: 8g | Sugar: 8g
Author: Marta

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