Old-Fashioned Pork Chop Casserole with tender pork chops, sliced potatoes, onions, cream of chicken soup, and broth. Simple and satisfying.

this recipe

There are certain smells that just transport you. Not in a cheesy “aromatherapy candle” kind of way, but like—actual teleportation. For me, the smell of pork chops browning in a skillet mixed with the creamy, salty scent of chicken soup bubbling on the stove? It takes me straight back to my grandma’s avocado green kitchen, peeling potatoes at the counter while she quietly did everything else. Because, let’s be honest, she didn’t really trust anyone else to do it right.

I hadn’t thought about that casserole in years. And then one night, tired, grumpy, and dangerously close to ordering overpriced takeout again, I remembered it. I didn’t have her exact recipe (she didn’t write stuff down, of course), but I had the memory, and I had a pretty solid idea of what went into it: pork chops, potatoes, something creamy, and a whole lot of love.

So I guessed. I browned. I layered. I baked. And when that first forkful hit my mouth, I swear—I almost teared up. Not because it was fancy, but because it was familiar. That’s what this dish does. It wraps you up like a worn quilt and says, “Hey. You’re okay. Eat something warm.”

Why You’ll Love This Old-Fashioned Pork Chop Casserole Recipe?

This Old-Fashioned Pork Chop Casserole isn’t about making a splash on Instagram. It’s not topped with microgreens or drizzled with anything. It’s potatoes, pork, and a creamy sauce that comes together like it’s got nothing to prove. And honestly? That’s what makes it so special.

There’s something oddly satisfying about layering potatoes, pouring over a sauce you whipped up with butter and love (and a bit of flour), and tucking it all under foil like a bedtime story. Then you leave it alone and—boom—comfort food magic happens. The chops get melt-in-your-mouth tender. The potatoes soak up everything like edible sponges. And suddenly the world feels a little quieter. A little kinder.

Ingredient Notes:

Let’s break it down. Nothing complicated here, but I’ll give you the real talk version:

• 4–6 pork chops: Bone-in is juicier, but boneless works too. Use what you’ve got. I once used thick-cut ones I accidentally bought instead of thin. Guess what? Still delicious.

• 6–8 potatoes: Yukon Golds or Russets. Peel ’em if you’re feeling ambitious. Or don’t. I’ve done both. No one complained.

• 1 big onion, sliced thin: I do half-moons. Mostly because it looks pretty. The onion caramelizes in the pan and adds this subtle sweetness. Essential.

• 1 can cream of chicken soup: Don’t fight me on this. I know it’s retro. That’s the whole point.

• 1¾ cups chicken stock or water + bouillon cube(s): Either way, it brings the savory.

• 2 tbsp olive oil: For browning the chops.

• 2 tbsp butter + 3 tbsp flour: You’re making a quick roux. Don’t worry. It’s forgiving.

• Salt & pepper: You know the drill.

• Optional stuff I’ve thrown in and liked: Mushrooms, frozen corn, a handful of cheddar cheese, dried thyme, paprika, a splash of milk when the sauce looked too thick. You can riff here.

How To Make Old-Fashioned Pork Chop Casserole?

Step 1: Get your broth ready.
If you’re using bouillon, boil the water and stir in the cube(s). Set it aside. This step is literally the easiest thing you’ll do today.

Step 2: Brown the pork chops.
Heat oil in a big skillet, season your chops with salt and pepper, and give them a good sear—about 3–4 minutes per side. Don’t worry if they’re not fully cooked. The oven will finish the job.

Step 3: Potatoes + onions = the foundation.
Slice your potatoes about ¼ inch thick. No ruler needed. Just aim for even-ish. While your chops are browning, cook your onions in the same pan until they soften and get a little golden. All those bits at the bottom? Gold.

Step 4: Make a quick sauce.
Melt butter in the same pan (yes, we’re still using the same one). Whisk in the flour to make a roux. Slowly add your broth, whisking until smooth. Let it simmer a couple minutes until thickened. Stir in the soup and the cooked onions. Add your optional cheese or seasonings now if you’re feeling fancy.

Step 5: Build it.
Butter a 9×13 baking dish. Layer in your potatoes—overlapping is fine. Two layers? Totally fine. Pour your sauce over the potatoes. No need to stir it. Just let it be.

Step 6: Top it off with the chops.
Lay your browned chops on top of the whole thing like proud little casserole kings. Cover with foil.

Step 7: Bake it low and slow.
Bake at 300°F for 2 to 2½ hours if you want ultra-tender chops. Or 350°F for 65–75 minutes if you’re short on time. Either works. Let it rest 10 minutes when it comes out.

Storage Options:

• Fridge: Airtight container. 3–4 days. Reheat in the oven or microwave. Try not to eat it cold over the sink, but no judgment.

• Freezer: Totally freeze-able. Cool it first. Wrap tightly. Lasts up to 2 months. Defrost overnight and reheat gently.

Variations and Substitutions:

• Forgot to buy cream of chicken soup? Cream of mushroom’s fine. I’ve even done sour cream + broth + a pinch of garlic powder.

• Added too many potatoes? Not possible.

• Need it dairy-free? Use olive oil instead of butter, and coconut cream or oat milk-based soup. It’ll be different, but still good.

• Want it cheesier? Add cheddar or Swiss right into the sauce. I’ve even crumbled feta once. No regrets.

What to Serve with Old-Fashioned Pork Chop Casserole?

• A crisp salad with vinaigrette: You need something fresh to feel balanced.

• Dinner rolls or biscuits: For sauce-mopping. Obviously.

• Green beans or roasted carrots: Or whatever veggie is staring at you from the crisper drawer.

• Applesauce: I don’t know why this works. It just does.

Frequently Asked Questions:

Do I have to brown the chops first?
Technically, no. But do I recommend it? Absolutely. That flavor’s worth it.

Can I make this ahead?
Yep! Assemble it, cover it, toss it in the fridge overnight. Add 10–15 mins to the baking time if it’s going in cold.

Do the potatoes cook through?
They do. Especially with that low-and-slow bake. Just slice them thin and give them the time.

There you have it—Old-Fashioned Pork Chop Casserole. It’s not perfect. Neither are we. But sometimes, in the middle of a crazy week or a long day, this is the kind of meal that brings everything (and everyone) to the table.

Give it a try. Burn the chops a little. Forget to peel the potatoes. Add too much cheese. It’s still gonna taste amazing—and I’d love to hear how it turns out.

Keep the Flavor Coming – Try These:

Mouthwatering Longhorn Garlic Parmesan Crusted Chicken Recipe

Copycat Ruth’s Chris Potatoes au Gratin

Beef And Barley Soup

Old-Fashioned Pork Chop Casserole

Cook Time 2 hours hrs 30 minutes mins

This old-fashioned pork chop casserole features seared pork chops layered over thinly sliced potatoes, caramelized onions, and a creamy, savory sauce—baked until tender and golden.

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2 Servings

Ingredients

1x2x3x

• 4 to 6 pork chops bone-in or boneless, per preference
• 6 to 8 medium to large potatoes
• 1 large onion thinly sliced
• 1 can 14 oz chicken stock, or 1 to 2 chicken bouillon cubes dissolved in 1¾ cups boiling water
• 1 can 10.75 oz cream of chicken soup
• 3 tablespoons all-purpose flour
• 2 tablespoons butter plus additional for greasing the baking dish
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• Optional: shredded cheese, herbs (e.g., thyme or rosemary), vegetables such as mushrooms, corn, or green beans

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Instructions

 

Prepare the broth

1. If using bouillon cubes, bring 1¾ cups of water to a boil, remove from heat, and dissolve the cubes completely. Set aside.

Sear the pork chops

1. Heat a large skillet over medium-high heat and add olive oil. Season the pork chops with salt and pepper. Place them in the hot skillet and brown for 3 to 4 minutes on each side. Once browned, remove the pork chops and set aside.

Prepare the potatoes and onions

1. While the pork chops are browning, peel, rinse, and dry the potatoes. Slice them into approximately ¼-inch thick rounds. Slice the onion thinly and set aside.

Caramelize the onions

1. In the same skillet used for the pork chops, add the sliced onions and cook for 4 to 5 minutes over medium heat until softened and lightly caramelized. Remove the onions from the pan and set aside.

Create the sauce

1. Melt the butter in the same skillet, then whisk in the flour to form a roux. Gradually pour in the chicken stock while whisking continuously to form a smooth sauce. Bring the mixture to a gentle boil and cook for 1 to 2 minutes until slightly thickened.

Combine sauce ingredients

1. Reduce the heat to low and stir in the cream of chicken soup, caramelized onions, and, if desired, shredded cheese or herbs. Taste and adjust seasoning with salt and pepper as needed.

Assemble the casserole

1. Preheat the oven to 300°F (149°C) for slow baking or 350°F (177°C) for a quicker preparation. Grease a 9x13-inch casserole dish with butter. Arrange the sliced potatoes in overlapping layers along the bottom of the dish. Pour the sauce evenly over the potatoes without stirring.

Add the pork chops

1. Place the seared pork chops on top of the layered potatoes and sauce. Cover the dish tightly with aluminum foil.

Bake

1. Bake at 300°F for 2 to 2½ hours for fork-tender pork chops and evenly cooked potatoes. Alternatively, bake at 350°F for 65 to 75 minutes if pressed for time.

Rest and serve

1. Remove the casserole from the oven and allow it to rest for 10 minutes before serving to allow the sauce to set.

Notes

To make this dish gluten-free:

• Flour: Replace the all-purpose flour with a certified gluten-free all-purpose blend or cornstarch (2 tablespoons cornstarch = 3 tablespoons flour).
• Cream of chicken soup: Use a gluten-free version, either store-bought or homemade.
• Bouillon/Stock: Ensure that the chicken bouillon cubes or broth are labeled gluten-free.

All other core ingredients—pork chops, potatoes, onions, butter, olive oil, and optional vegetables—are naturally gluten-free. Always check product labels for potential cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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