Old-Fashioned Pork Chop Casserole

Close-up of a layered casserole with tender cuts and a rich, savory sauce

Old-Fashioned Pork Chop Casserole

Cook Time 2 30

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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Servings

Ingredients

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

Instructions

Prepare the broth

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

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

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

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

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

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

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

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

Bake

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

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.

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