Pork Chop Casserole with Rhenna Morgan

With two little girls, a full-time job, and a writing career on top of everything else, I don’t spend a lot of quality time in the kitchen. This is probably a good thing for everyone in my household because when I do cook, I fall back on all the comfort dishes I learned from my mom. (i.e. About as far from calorie or health conscious as you can get.) One of those tried and true dishes is referred to around my house as Pork Chop Casserole.

Yeah, not the most appealing name. And honestly, it’s not the most picturesque entrée either. Don’t let the appearance fool you. It’s hands down, stuff-your-belly-until-you-groan good. Getting my immediate and extended family to the table is easy-peasy when I let them know I’m making it.

Prep time is about 20 minutes if you’re a fast potato slicer, a little longer if you’re more cautious about keeping your fingers intact. I cheat and use a slicer gadget I picked up at a Bed, Bath, & Beyond. Total bake time is 1 hour.

Here’s how you put it together:


1 tablespoon vegetable oil
6 boneless pork chops
1 (10.75 ounce) can of condensed cream of mushroom soup. (Sure, you could get the healthy variety, but why?)
1 cup milk
4 potatoes, thinly sliced
½ cup chopped onion
1 cup shredded cheddar cheese


Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.

In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9×13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.

Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.