Pork Chop Casserole is a hearty and filling dish! Perfectly cooked pork chops smothered in rich cream of mushroom sauce and topped with french fried onions make for a delicious meal any night of the week. Serve over rice, hash browns, or a bed of mashed potatoes to complete this savory, creamy recipe!
Pork Chop Casserole
Pork Chop Casserole is the best quick and hearty weeknight dinner. Tender, juicy pork chops are smothered in a savory and creamy mushroom sauce, then topped with crispy crunchy fried onions!
Serve this casserole over a bed of wild rice, a serving of broccoli rice casserole, or with garlic mashed potatoes (that cream sauce will take the mashed potatoes to the next level!), or over a bed of hash browns for a savory take on breakfast.
How To Make Pork Chop Casserole
- First up, preheat the oven to 350°F and spray a 9x13-inch baking dish with cooking spray. Set aside.
- Salt and pepper both sides of the pork chops. Set aside. Heat a large skillet over low-medium heat. Add the cooking oil and the pork chops. You may need to work in batches depending on the size and amount of pork chops you’re using. Sear both sides of the pork chops, just until they’re lightly browned. Remove from the pan and arrange in an even layer in the baking dish.
- Add the cream of mushroom soup and water to the skillet. Whisk. Reduce the heat to low, and whisk in the sour cream and parsley. Add more water if necessary to reach the desired consistency.
- Pour the mixture over the pork chops in the baking dish, cover with aluminum foil, and bake for 45 minutes to 1 hour. After the pork chops are cooked through, remove the foil, and add the French fried onions. Bake for an additional 5 minutes.
Tips and Variations
- We used 4 bone-in pork chops and tested their doneness with an instant read thermometer. Boneless chops can also be used. Remember to adjust the cooking time as needed depending on the type of pork chop and its thickness.
- Change up the seasonings on your pork chops to play with the flavor of the dish. Paprika, garlic and onion powder, or even cumin. It's a versatile dish!
- Make sure all your pork chops are the same thickness to ensure they all cook at the same time.
- This casserole is perfect for serving over rice or potatoes with a side of broccoli, brussel sprouts, or your favorite veggie!
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Pork chops should sear for about 2-3 minutes on each side until lightly browned. This helps lock in moisture and keeps the pork chops from drying out as the bake.Pork chops should sear for about 2-3 minutes on each side until lightly browned. This helps lock in moisture and keeps the pork chops from drying out as the bake.
An instant read thermometer should read 145°F when inserted into the thickest part of the pork chop. Allow the meat to rest for 3 minutes before cutting and serving.
Storage and Reheating
Refrigerator: Store any leftover Pork Chop Casserole in an airtight container in the fridge for up to three days.
Freezer: Casserole dishes are great for freezing! Cook as directed then store in a freezer safe container. You can freeze these pork chops and creamy mushroom sauce for up to three months. Thaw in the refrigerator before reheating.
Reheating: When reheating, warm in the oven once more or in the microwave until the pork chops are heated all the way through. If frozen, let thaw completely before microwaving or warming in the oven.
Recipe Card with Ingredient Amounts and Instructions
- 4 to 6 boneless pork chops, *See Note
- Salt and pepper, for seasoning pork chops
- 1 tablespoon cooking oil, (canola, vegetable, or other neutral tasting oil)
- 10 ½ ounces cream of mushroom soup, 1 can
- ½ cup water
- ½ cup sour cream
- 1 teaspoon parsley, chopped (dried or fresh)
- 6 ounces French fried onions, or to taste and texture
- Preheat the oven to 350°F, and spray a 9x13-inch baking dish with cooking spray. Set aside.
- Salt and pepper both sides of the pork chops. Set aside. Heat a large skillet over low-medium heat. Add the oil and the pork chops (you may need to work in batches). Sear both sides of the pork chops, just until they’re lightly browned. Remove from the pan and arrange in an even layer in the baking dish.4 to 6 boneless pork chopsSalt and pepper1 tablespoon cooking oil
- To the pan, add the cream of mushroom soup and water. Whisk to combine. Reduce the heat to low, and whisk in the sour cream and parsley.10 ½ ounces cream of mushroom soup½ cup water½ cup sour cream1 teaspoon parsley
- Pour the mixture over the pork chops, cover with aluminum foil, and bake for 45 minutes to 1 hour. After the pork chops are cooked through, remove the foil, and add the French fried onions. Bake for an additional 5 minutes.6 ounces French fried onions
- Serve hot with your favorite sides. See post for tips and storage options.