Last Thursday, Oliver came home from school announcing he was "tired of the same old dinner stuff." That got me digging through my recipe box, looking for something that would feel special but not require a grocery store run. This pork chop and potato bake came together with what we already had - thick pork chops, a bag of potatoes, and some cream of mushroom soup lurking in the pantry. The smell that filled the kitchen while it baked drew Oliver back from his homework, and he declared it "way better than those weird casseroles at school lunch."
Why You'll Love This Pork Chop and Potato Bake
This Pork Chop and Potato Bake the main problem with weeknight pork chops - they usually turn out dry and boring. The cream of mushroom soup creates a sauce that keeps everything moist while it bakes, and the potatoes soak up all those flavors from the bottom up. You don't need to stand at the stove flipping chops or worrying about timing - everything goes in one dish and bakes together. Oliver likes this because he can see what he's eating (no mystery ingredients), and the potatoes remind him of loaded baked potatoes but creamier.
The timing works for real life too. You can prep this in the morning before work, stick it in the fridge, then just pop it in the oven when you get home. The long, slow bake means the pork chops come out tender instead of tough, and the potatoes get that creamy texture without turning to mush. It feeds our family of three with enough leftovers for lunch the next day, and the flavors get better overnight. Plus, there's only one dish to wash, which makes cleanup way easier than most pork chop recipes that dirty multiple pans.
Jump to:
- Why You'll Love This Pork Chop and Potato Bake
- Pork Chop and Potato Bake Ingredients
- How To Make Pork Chop and Potato Bake Step By Step
- Substitutions
- Storing Your Pork Chop and Potato Bake
- Equipment For Pork Chop and Potato Bake
- Pork Chop and Potato Bake Variations
- Why This Pork Chop and Potato Bake Works
- Top Tip
- What to Serve With Pork Chop and Potato Bake
- FAQ
- Time for Comfort Food Success!
- Related
- Pairing
- Pork Chop and Potato Bake
Pork Chop and Potato Bake Ingredients
The Main Players:
- Bone-in pork chops
- Russet potatoes
- Yellow onion
- Cream of mushroom soup
- Milk or heavy cream
- Butter
The Flavor Team:
- Salt and black pepper
- Garlic powder
- Paprika
- Dried thyme
- Shredded cheddar cheese
See recipe card for quantities.
How To Make Pork Chop and Potato Bake Step By Step
Prep Your Ingredients:
- Peel and slice potatoes into thin rounds, about ¼ inch thick
- Slice onion into rings and separate them
- Pat pork chops dry and season both sides with salt, pepper, and paprika
- Grease your 9x13 baking dish with butter or cooking spray
Layer the Base:
- Arrange half the potato slices in overlapping layers in the baking dish
- Sprinkle with salt, pepper, and garlic powder
- Add half the onion rings over the potatoes
- Repeat with remaining potatoes and onions
Create the Sauce:
- Mix cream of mushroom soup with milk until smooth and pourable
- Add a pinch of thyme and stir well
- Pour this mixture evenly over the potato layers
Add the Pork:
- Place seasoned pork chops on top of the potatoes
- Dot with small pieces of butter
- Cover tightly with aluminum foil
Bake to Perfection:
- Bake at 350°F for 1 hour covered
- Remove foil and bake 15-20 minutes more until chops are golden
- Let rest 5 minutes before serving
Substitutions
When you need to work with what's in your pantry or dietary restrictions, these substitutions work:
Pork Options:
- Bone-in chops → Boneless chops (reduce baking time by 10 minutes)
- Thick chops → Thin chops (cover for entire baking time)
- Pork chops → Chicken thighs (same cooking time)
- Fresh pork → Frozen chops (thaw completely first)
Potato Switches:
- Russet potatoes → Yukon Gold (creamier texture)
- Regular potatoes → Sweet potatoes (sweeter flavor)
- Fresh potatoes → Frozen hash browns (thaw and drain)
- Sliced potatoes → Diced potatoes (adjust cooking time)
Sauce Alternatives:
- Cream of mushroom → Cream of chicken soup
- Canned soup → Homemade white sauce
- Regular milk → Heavy cream (richer)
- Dairy milk → Unsweetened almond milk
Seasoning Changes:
- Paprika → Garlic powder
- Dried thyme → Fresh thyme (use more)
- Salt and pepper → Seasoning salt
- Plain seasonings → Ranch packet
Storing Your Pork Chop and Potato Bake
Fridge Storage (3-4 days):
Let the casserole cool completely before covering it - hot food creates condensation that makes everything soggy when reheated. Cover tightly with plastic wrap or transfer portions to containers with lids. When reheating, add a splash of milk to prevent the sauce from drying out. Reheat covered in a 325°F oven until warmed through, about 20 minutes.
Freezer Storage (2-3 months):
Cut into individual portions before freezing - it thaws faster and you can grab just what you need. Wrap each piece in plastic wrap, then put in freezer bags with dates. Thaw overnight in the fridge before reheating. The potatoes might change texture slightly after freezing but still taste good.
Make-Ahead Tips:
You can assemble the whole casserole up to 24 hours ahead and keep it covered in the fridge. Add an extra 10-15 minutes to the covered baking time since it's starting cold. You can also prep all the ingredients the night before - slice potatoes and store in water, season the chops, and have everything ready to layer in the morning.
Equipment For Pork Chop and Potato Bake
- 9x13 inch baking dish
- Sharp knife for slicing potatoes
- Cutting board
- Can opener
- Aluminum foil
- Measuring cups
Pork Chop and Potato Bake Variations
When you want to change up the basic version, these variations keep dinner interesting:
Cheesy Ranch Version:
- Mix ranch dressing packet into the cream soup
- Add layers of shredded cheddar cheese between potatoes
- Top with crushed crackers mixed with melted butter
- Oliver calls this "loaded potato pork chops" and requests it weekly
Mexican Style:
- Season chops with cumin and chili powder instead of paprika
- Use cream of chicken soup with a packet of taco seasoning
- Add diced jalapeños and top with Mexican cheese blend
- Serve with sour cream and salsa on the side
Herb Garden Style:
- Use fresh rosemary and thyme instead of dried
- Add sliced mushrooms between the potato layers
- Mix in some white wine with the cream soup
- Finish with fresh parsley after baking
Bacon Lovers Version:
- Cook chopped bacon first and sprinkle over each potato layer
- Use the bacon fat to grease the baking dish
- Add caramelized onions for extra flavor
- Top with sharp cheddar cheese in the last 10 minutes
Why This Pork Chop and Potato Bake Works
This pork chop and potato bake solves the biggest problems with cooking pork chops - they usually dry out or cook unevenly. The cream of mushroom soup creates a moist environment that keeps the chops from drying out during the long bake time. The potatoes underneath soak up all the pork drippings and mushroom sauce, so nothing goes to waste. Covering the dish for most of the cooking time traps steam, which keeps everything tender.
The layering method works because the potatoes act like a cushion between the hot pan and the Pork Chop and Potato Bake. Direct contact with the pan bottom would make the chops tough, but the potato layer prevents this while creating that creamy base. The onions cook down and get sweet, which balances the savory mushroom flavor. When you uncover it for the last 20 minutes, the tops get golden without the insides drying out. Each component cooks at its own pace but finishes at the same time.
Top Tip
- When you make this Pork Chop and Potato Bake for Sunday dinner, leftovers are bound to happen, so here's how to handle them. Let the casserole cool completely before covering it - hot food creates condensation that makes everything soggy when reheated. Cover tightly with plastic wrap or transfer portions to containers with lids. When reheating, add a splash of milk to prevent the sauce from drying out.
- For longer storage, the freezer works for 2-3 months but requires some prep work. Cut into individual portions before freezing - it thaws faster and you can grab just what you need. Wrap each piece in plastic wrap, then put in freezer bags with dates. Thaw overnight in the fridge before reheating. The potatoes might change texture slightly when frozen but still taste good.
What to Serve With Pork Chop and Potato Bake
Since this Pork Chop and Potato Bake is already pretty hearty with the pork and potatoes, you don't need much to round out the meal. Simple vegetables work best - green beans (steamed or roasted), corn on the cob, roasted carrots, or a basic side salad with ranch dressing. The key is picking something that won't compete with the rich, creamy flavors of the main dish. Bread options like dinner rolls, biscuits, or cornbread are always popular because they soak up the extra sauce.
Light sides help balance the richness of the Pork Chop and Potato Bake. Coleslaw cuts through the cream sauce, applesauce is a classic pairing with pork, and pickled vegetables add some tang. Oliver always wants dinner rolls so he can soak up the leftover sauce from his plate, and I'll usually make frozen green beans in the microwave because they're easy and he'll eat them with this meal. The creamy potatoes and rich sauce make him more willing to try vegetables, so I keep the sides simple and let the main dish do the work.
FAQ
How to cook pork chops in the oven with potatoes?
Layer sliced potatoes in a baking dish, pour cream sauce over them, then place seasoned pork chops on top. Cover with foil and bake at 350°F for about 1 hour, then uncover for the last 15-20 minutes to brown the chops. The key is keeping everything covered most of the time so it doesn't dry out.
Should I cover my pork chops when baking them in the oven?
Yes, cover them for most of the cooking time to keep them moist. For this casserole, cover with foil for the first hour, then remove the foil for the last 15-20 minutes to get golden tops. Without covering, the chops will dry out during the long bake time.
Is it best to bake pork chops at 350 or 400?
For this Pork Chop and Potato Bake, 350°F works better because of the long cooking time needed for the potatoes to get tender. Higher temperatures would dry out the chops before the potatoes finish cooking. The slower bake keeps everything moist and lets flavors blend together.
What is the secret to juicy pork chops?
Don't overcook them, and use thick-cut chops that won't dry out as fast. The cream sauce in this Pork Chop and Potato Bake helps keep them moist, and covering the dish traps steam. Let them rest for 5 minutes after baking so the juices stay in instead of running out when you cut them.
Time for Comfort Food Success!
Now you have everything you need to make this pork chop and potato bake - from layering the potatoes evenly to getting those chops golden and juicy. This recipe proves that comfort food doesn't have to be complicated or require a bunch of fancy ingredients. Oliver went from complaining about boring dinners to asking when we're making "the Pork Chop and Potato Bake thing" again, and even his pickiest friends clean their plates when they eat dinner at our house. The combination of tender pork, creamy potatoes, and that rich mushroom sauce creates the kind of meal that sticks with you - both in memory and in your stomach.
Craving more hearty dinner ideas that don't require standing over the stove babysitting multiple pans? Try The Best Seafood Lasagna Recipe that layers tender shrimp and crab in creamy white sauce - it's fancy enough for company but easy enough for family dinner, and it uses the same one-dish approach that makes cleanup manageable. Need a sweet treat to finish the meal that doesn't require turning the oven back on? Our Easy Key Lime Truffles Recipe in 10 Minutes creates bite-sized desserts that taste like sunshine and can be made while dinner cooks. For your next party or game day gathering, make our Easy Jalapeño Poppers Recipe: in 25 Minutes.
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Rate this Pork Chop and Potato Bake and join our cooking community! We share tips, answer questions, and celebrate kitchen victories together. There's always someone around to help when your potatoes won't get tender or your chops dry out.
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Pairing
These are my favorite dishes to serve with Pork Chop and Potato Bake
Pork Chop and Potato Bake
Equipment
- 9x13 inch baking dish (For assembling & baking)
- Sharp knife (For slicing potatoes & onion)
- Cutting board (Prep surface)
- Can opener (To open soup can)
- Aluminum foil (To cover dish while baking)
- Measuring cups (For milk & seasonings)
Ingredients
- 4 Bone-in pork chops - Thick-cut, ~1 inch
- 4 Russet potatoes - Peeled, sliced into ¼-inch rounds
- 1 medium Yellow onion - Sliced into rings
- 1 can(10.5 oz) Cream of mushroom soup
- ½ cup Milk or heavy cream - For creamier sauce, use cream
- 2 tablespoon Butter - Cut into small pieces
- 1 teaspoon Salt - Divided, adjust to taste
- ½ teaspoon Black pepper - Divided
- ½ teaspoon Paprika
- ½ teaspoon Garlic powder
- ½ teaspoon Dried thyme
- 1 cup Shredded cheddar cheese - Optional, for topping
- Cooking spray or butter - For greasing baking dish
- Aluminum foil - For covering dish
Instructions
- Peel and slice potatoes into ¼" rounds. Slice onion into rings and separate. Pat pork chops dry and season both sides with salt, pepper, and paprika. Grease 9x13 baking dish with butter or cooking spray.
- Arrange half the potato slices in overlapping layers. Sprinkle with salt, pepper, and garlic powder. Add half the onion rings. Repeat with remaining potatoes and onions.
- In a bowl, mix cream of mushroom soup with milk until smooth. Stir in thyme. Pour evenly over layered potatoes.
- Place seasoned pork chops on top of the potatoes. Dot with small butter pieces. Cover tightly with foil.
- Bake at 350°F for 1 hour, covered. Remove foil and bake an additional 15–20 minutes until chops are golden. Rest 5 minutes before serving.
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