Pork Chop Casserole


The original recipe for this dish called for a can of Cream of Mushroom Soup. I just could not do that, so I made my own quick version of mushroom soup. So much better!

Pork Chop Casserole


  • 4 boneless pork chops, cut in half
  • 1/2 cup all-purpose flour
  • 3 large red potatoes, cut into 1/8″ slices (use a mandolin if you have one!)
  • 1/2 yellow onion, thinly sliced into rings (use that mandolin)
  • 1/2 yellow onion, small dice
  • 2 Tbsp butter
  • 1 pint mushrooms
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 1/2 cup shredded cheddar cheese
  • salt and pepper, to taste
  • parsley, for garnish
  • vegetable oil, for frying


  1. Preheat oven to 375.
  2. Season both sides of pork with salt and pepper.
  3. Place the flour in a gallon plastic bag.
  4. Add the pork and shake to coat.
  5. Heat 2-3 Tbs. of oil in a large skillet over medium-high.
  6. Place the chops in the pan and brown on both sides.
  7. Remove to a plate.
  8. Melt butter in skillet.
  9. Add diced onions and cook until tender.
  10. Add mushrooms and cook until well browned.
  11. Add chicken stock and deglaze pan.
  12. Add cream and cook until thickened somewhat.
  13. Remove from heat.
  14. Arrange the bottom of a 9×13 baking dish with half the potato slices.
  15. Then arrange the browned chops on top of the potatoes, followed by the remaining potato slices.
  16. Then arrange the onion rings on top of the potatoes.
  17. Sprinkle with a little salt and pepper.
  18. Evenly pour the mushroom soup you just made over the casserole.
  19. Top with shredded cheese and bake for 30 to 45 minutes, or until the potatoes are tender.
  20. Garnish with parsley and serve!

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