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Cheesy Pork Chop Casserole

Cheesy Pork Chop Casserole

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Jeff Carlsen

Jeff Carlsen

A great-tasting way to enjoy boneless pork chops.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 27.6g
  • 9%
  • Protein:
  • 44.9 g
  • 90%
  • Cholesterol:
  • 135 mg
  • 45%
  • Sodium:
  • 1549 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line the bottom of a 9x13 inch baking pan with sliced potatoes. Arrange the pork chops on top of the potatoes.
  3. In a bowl, stir together the cheddar cheese and French onion soups. Pour the soup over the pork chops.
  4. Cover pan and bake in preheated oven for 60 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C). Sprinkle chops with Monterey Jack cheese and serve.
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Reviews

SHERBY
55

SHERBY

1/26/2004

I read many of the reviews for this recipe and I took the comments that others made into consideration. Many said that their complaint was the potatoes still being a little too hard and undercooked. I decided to use a package of frozen hash browns instead. The recipe turned out wonderful. It was delicious!! I will make this one again and again.

Emma Million
33

Emma Million

1/26/2004

This recipe went over well with my family. My husband really enjoyed it. I couldn't find any cheddar cheese soup at my grocery store so I used a can of cream of mushroom in it's place. I also took the advice of another reviewer and added a can of cream of celery soup as well. I used small "new potatoes". I microwaved them for a few minutes (5 minutes for 14 small potatoes) before I cut them up. I used bite-sized potato chunks rather than slices and it worked out well. I don't know if I would use the cheese next time as I didn't really notice the cheese in the sauce at all. Maybe because I used 3 cans of soup (onion, mushroom and celery) that the chesse wasn't as noticable. Great recipe. Easy to assemble and to clean up afterwards. Thanks.

NCSU_NAVY_GUY
29

NCSU_NAVY_GUY

10/26/2003

It was really good. But as many have said, the potatoes don't get cooked all the way (I even sliced em real thin). One thing you can do to alleviate this is stick the potatoes in the microwave for 1-2 minutes prior to peeling/slicing, and thus cook them a bit this way. I also used 1 can each of French Onion, Cream of Celery, and Cheddar, which makes it a little more saucier and keeps the meat covered well. And it is very good with biscuits.

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