Cheesy Pork Chop Casserole

Cheesy pork chop casserole is the kind of weeknight dinner that earned its place in family rotations. Boneless pork chops get a quick sear with dill, salt, and pepper, then layered over thinly sliced potatoes and bathed in a creamy mix of cream of mushroom soup, sour cream, and shredded cheese.

The long bake (90 minutes covered or so) does two jobs at once. The chops finish gently in the moist environment so they stay tender instead of drying out, and the potatoes drink up the seasoned cream until they’re forkable and luscious. A final 10 minutes with shredded sharp cheddar on top finishes the dish with a bubbling, lightly browned cheese crust.

Serve with a green salad or roasted vegetables and you’ve got a complete dinner that feeds eight without breaking the budget.

Pro Tips

• Slice the potatoes thin and uniform (about ⅛ inch). A mandoline is ideal. Even slices cook evenly, while mixed thicknesses leave you with hard pockets and mushy ones in the same dish.
• Don’t skip the initial sear on the pork chops. The browned crust adds flavor and helps the chops hold their shape during the long bake.
• If the potatoes still resist a fork at the end, cover the dish loosely with foil and bake another 15 minutes. Underdone potatoes are the most common failure with this kind of casserole.
• Let the dish rest 10 minutes before serving. The sauce thickens slightly and you’ll get cleaner servings.

Variations

• Swap cream of mushroom for cream of chicken or cream of celery for a different flavor profile.
• Add a layer of sliced onions or sauteed mushrooms between the potatoes and the chops.
• Use smoked Gouda or pepper jack in place of cheddar for a more grown-up version.