This crowd-pleasing smothered pork chop casserole has tender pork chops baked on a bed of potatoes, onions, and a savory cream sauce, then topped with cheese.
This post contains affiliate links. Read the disclosure policy.
Table of Contents
- About Smothered Pork Chop Casserole
- What are smothered pork chops?
- What does it mean when food is “smothered?”
- Can you use bone-in pork chops?
- Should you grate your own cheese?
- What to serve with this casserole
- How long to cooked pork chops last?
- Can you freeze this pork chop casserole?
- More tasty recipes with pork
- Other easy casseroles
- Recipe Details
About Smothered Pork Chop Casserole
Casseroles are the perfect go-to dinner, and this smothered pork chop casserole is no exception. Plus, it’s a complete dinner with tender, seared pork chops and a built-in side dish of creamy potatoes and onions.
Oh, and did I mention it is covered in delicious mozzarella cheese?
What are smothered pork chops?
No matter the cooking method, smothered pork chops usually refer to tender pork chops that are cooked in a flavorful sauce.
What does it mean when food is “smothered?”
When a dish is “smothered,” it typically means cooking meat and vegetables with a moderate amount of liquid. Many recipes are also include cooked in a covered dish at low heat. This cooking style is attributed to the Cajun and Creole cuisines of Louisiana, but it has branched out to other types of cuisine as well.
Can you use bone-in pork chops?
Yes, you totally can! And better yet, bone-in pork chops tend to hold moisture better, so they might be a better pick if you’re concerned at all about the tenderness of the pork.
In fact, you can use any cut of pork chop for this recipe as you see fit. If you’re curious about the other types and their advantages, you can read about them here: Bone-In vs. Boneless Pork Chops: Which Should I Buy?
Should you grate your own cheese?
We all know that buying pre-grated cheese is very convenient, but it contains preservatives (such as potato starch) that help keep the grated cheese separated in the bag. And while this is great for grabbing a quick pinch of what you need, it will also cause the melted cheese to appear lumpy or harden as it cools much faster than it should.
So if you’re a cheese lover like me and what the cheesiest experience possible for your casserole, I highly recommend freshly grating a ball of mozzarella for this recipe. I know it’s more work, but the end result will more than make up for it.
What to serve with this casserole
This casserole comes with its own built-in vegetable side dish (thanks to the onions and potatoes) so when planning your meal, I recommend focusing on breads, such as your favorite rolls or southern favorites like buttermilk cornbread.
How long to cooked pork chops last?
Once prepared, this dish can be stored in a sealed container in the refrigerator for up to three days.
Can you freeze this pork chop casserole?
Yes, you can – but there is a catch.
The meat will freeze and thaw without any concern, but the vegetables may be a different story. Nothing will change with the flavor, but the consistency may change.
For best results, the meat and the vegetables should be frozen separately. To protect from freezer burn, either use a freezer bag or wrap the items in plastic wrap before storing in a sealed container.
Once prepared and prepped for storage, this dish should last up to two to three months.
More tasty recipes with pork
Other easy casseroles
Smothered Pork Chop Casserole
- 1 tablespoon vegetable oil
- 1 pinch salt, to taste (optional)
- 1 pinch black pepper, to taste (optional)
- 6 pork chops, about 3/4 to 1 inch thick
- 1 10.75 ounce cream of mushroom soup, 1 can
- 1 cup milk
- 2 ounce French onion soup mix, 1 pkg
- 15 baby potatoes, sliced
- 1 cup white onion, sliced
- 1 cup mozzarella cheese, shredded
- In a skillet over medium heat, heat vegetable oil. Season pork chops with salt and pepper (optional), then place in skillet. Sear outside of pork chops until browned, about 2-3 minutes per side. Once seared, transfer pork chops to prepared paper-towel-lined plate.
- Add the baby gold potatoes to prepared baking dish, evenly covering the bottom. Net, cover the potatoes with white onion, then place the seared pork chops on top. Finish by pouring the mushroom soup mixture evenly over all of the ingredients.
- Cover dish with aluminum foil and bake for 30 minutes.
- Remove dish from oven and remove foil. Sprinkle mozzarella cheese evenly on top. Return dish to oven and bake, uncovered, for an additional 15 minutes or until internal temperature of pork reaches 145 degrees F.
- Allow dish to cool 5-10 minutes before serving.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.