Ever stare into your fridge, hoping a fully cooked meal will magically appear? Same. But here’s the next best thing: pork chop casserole.
It’s the ultimate set-it-and-forget-it dish that tastes like you slaved over it for hours. Juicy pork, creamy sauce, zero effort. Even your picky eater will shut up and eat.
Why order takeout when you can throw this together in 10 minutes and let the oven do the work? Let’s fix dinner.
Why This Recipe Works
Pork chop casserole is the culinary equivalent of a trust fund—minimal effort, maximum payoff. The pork stays tender because it bakes in a creamy, savory sauce.
The topping gets crispy while the inside stays juicy. It’s forgiving, customizable, and tastes like comfort food royalty. Plus, it’s a one-dish wonder.
Fewer dishes? Yes, please.
Ingredients You’ll Need
- 4 bone-in pork chops (1-inch thick, because thin chops dry out faster than your patience on hold with customer service).
- 1 can cream of mushroom soup (the unglamorous hero of this dish).
- 1/2 cup sour cream (or Greek yogurt if you’re pretending to be healthy).
- 1/2 cup chicken broth (water works in a pinch, but broth = flavor).
- 1 tsp garlic powder (because fresh garlic is for overachievers).
- 1 tsp onion powder (see above).
- 1 cup shredded cheddar cheese (because cheese makes everything better).
- 1 cup French fried onions (the crunchy crown this dish deserves).
- Salt and pepper (unless you enjoy bland food, which is a red flag).
How to Make Pork Chop Casserole
- Preheat your oven to 375°F (190°C). If you skip this, you’re just wasting time staring at raw pork. No one wants that.
- Season the pork chops with salt, pepper, garlic powder, and onion powder.Don’t be shy—seasoning is your friend.
- Mix the soup, sour cream, and broth in a bowl. Stir until smooth. If it looks gross, you’re doing it right.
- Place pork chops in a baking dish and pour the sauce over them.Make sure they’re coated evenly—no favoritism here.
- Sprinkle cheese on top, followed by the French fried onions. This is where the magic happens.
- Bake for 35–40 minutes, or until the pork hits 145°F internally. If you overcook it, you’ll regret it.Trust me.
- Let it rest for 5 minutes before serving. Patience is a virtue, especially when it prevents burned mouths.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes to keep the topping crispy.
Microwave reheating works, but the texture suffers—like eating a sad, soggy chip.
Why You Should Make This ASAP
This casserole is easy, affordable, and crowd-pleasing. It’s perfect for busy weeknights, lazy Sundays, or when you’re just done with life. The protein-packed pork keeps you full, and the creamy sauce feels indulgent without requiring a PhD in cooking.
Plus, it’s a great way to use pantry staples. Win-win.
Common Mistakes to Avoid
- Using thin pork chops. They dry out faster than your phone battery. Go for 1-inch thick chops.
- Skipping the rest time. Cutting into the pork immediately lets all the juices escape.Don’t be that person.
- Overbaking. Pork chops go from juicy to jerky in minutes. Use a meat thermometer.
- Forgetting to season. Bland food is a crime. Season every layer.
Swaps and Alternatives
No cream of mushroom soup?
Use cream of chicken or celery. Vegetarian? Swap pork for thick-cut portobello mushrooms.
Hate French fried onions? Use panko breadcrumbs mixed with melted butter. Cheese options?
Try mozzarella, Swiss, or pepper jack. The recipe is flexible—unlike your picky uncle’s opinions.
FAQs
Can I use boneless pork chops?
Yes, but bone-in chops stay juicier. Boneless works in a pinch—just reduce baking time by 5 minutes to avoid dryness.
Can I make this ahead of time?
Absolutely.
Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the baking time if it’s cold from the fridge.
What sides go well with this?
Mashed potatoes, green beans, or a simple salad. Basically, anything that soaks up the sauce is a winner.
Can I freeze this casserole?
Yes, but the texture of the topping will suffer.
Freeze before baking, then thaw overnight in the fridge before cooking.
Why is my sauce too thin?
You probably added too much broth. Thicken it with a cornstarch slurry (1 tsp cornstarch + 1 tsp water) and simmer for a minute.
Final Thoughts
Pork chop casserole is the dinner hack you didn’t know you needed. It’s fast, foolproof, and tastes like you actually tried.
Perfect for nights when cooking feels like a chore. Make it once, and it’ll become a regular in your rotation. Now go forth and conquer dinner like the lazy genius you are.
