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 and broccoli, or with 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.
- 4-6 pork chops: Bone in or boneless, either will work!
- salt and pepper: For seasoning the pork chops.
- cooking oil: Whichever you prefer.
- can of cream of mushroom soup: This will be the base of the savory cream sauce that smothers the pork chops.
- water: To thin out the cream of mushroom soup.
- sour cream: To make the sauce extra creamy and a little tart.
- parsley: Chopped, dried or fresh is fine.
- French fried onions: To top it all off.
How To Make Pork Chop Casserole
- First up, preheat the oven to 350°F and spray a 9×13-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!
What do you serve with pork chop casserole?
How long do you fry pork chops for a casserole?
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.
What temperature are pork chops when they’re cooked through?
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.
- 4-6 pork chops (*See Note)
- Salt and pepper, for seasoning pork chops
- 1 tablespoon cooking oil
- 10.5 ounce can cream of mushroom soup
- ½ cup water
- ½ cup sour cream
- 1 teaspoon parsley, chopped (dried or fresh)
- 6 ounces French fried onions, or to taste/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.
- 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.
- 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.
- Serve hot with your favorite sides.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 pork chop without sides. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*We used 4 bone-in pork chops and tested their doneness with an instant read thermometer. Boneless chops can also be used. Adjust the cooking time as needed depending on the type of pork chop and its thickness.
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Nutrition Information:Yield: 4 Serving Size: 1 pork chop
Amount Per Serving: Calories: 792Total Fat: 47gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 251mgSodium: 773mgCarbohydrates: 15gFiber: 1gSugar: 4gProtein: 74g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.