This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 1¼ hrs

Cheesy Pork Chop Casserole

Read Reviews (125)

"A great-tasting way to enjoy boneless pork chops." — Jeff Carlsen

Ingredients Edit and Save

Watch video tips and tricks

VELVEETA Cheesy Bacon Brunch Casserole

Golden Pork Chops

Hearty Ham Casserole

Stuffed Pork Chops I

Mushroom Pork Chops

Molasses-Brined Pork Chops

Cheesy Potato Casserole

Delectable Pork Chop Dinner

Cheesy Ham and Hash Brown Casserole

How to Cut Onions

Original recipe makes 4 servings Change Servings

4 potatoes, peeled and sliced
4 thick cut boneless pork chops
1 (10.75 ounce) can condensed Cheddar cheese soup

1 (10.5 ounce) can condensed French onion soup
1 (8 ounce) package shredded Monterey Jack cheese

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C).
Line the bottom of a 9x13 inch baking pan with sliced potatoes. Arrange the pork chops on top of the potatoes.
In a bowl, stir together the cheddar cheese and French onion soups. Pour the soup over the pork chops.
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.

Kitchen-Friendly View

PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

ADVERTISE WITH US

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.

—SHERBY

See full review »

Most Helpful Critical Review

Apr 27, 2008

Two stars because there's nothing technically wrong with the recipe. It cooked as promised. No stars for taste and I should have known better. I keep trying these "easy" meals that use soup for flavor and keep not liking the bland, salty results. Know your preferences before trying this recipe.

—ModernSteph

See full review »

173 Ratings

See other versions of this recipe!

Jan 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.

—Emma Million

See full review »

Oct 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.

—NCSU_NAVY_GUY

See full review »

Jan 25, 2013

I changed things up quite a bit i sliced my potatoes almost paper thin and cubed my porkchops. Instead of a can of onion soup i used cream of mushroom and added 3/4 of a can of milk to soup mix. i layered potatoes, then soup mix, then pork chop repeated until i finished with a final layer of potatoes then soup mix baked according to temps and times then sprinkled with fine cheddar cheese. another great tip is to use just a little bit of cooking spray on the pan. My family loved this and there was nothing to save for leftovers

—joelsbaby87

See full review »

Jan 25, 2011

Loved all the suggestions, I also used shredded hash browns on the bottom, leftover pork tenderloin meat, then put Golden Mushroom soup on top, baked for 30 min, added Pepper Jack Velveeta cheese with dried Fried Onions on top and baked again for another 5-10 min uncovered.. YUMMY.. my kids added barbeque sauce to it on their plate, we loved it!

—consue

See full review »

Jan 09, 2006

This was actually really good! My husband says that all I ever make is chicken, so I have been trying to branch out. I was very happy with this recipe and my husband loved it. Will be making it again soon. I used hash browns that I had in the freezer which made the recipe really easy and the potatoes cooked perfectly.

—DEBORAHM4

See full review »

Apr 01, 2013

I have been making this recipe for many years in the crock pot! Spray the crock first, layer potatoes, diced onion, salt and pepper, soup( I have used all sorts of creamed soups, prefer celery or asparagus) cheese then pork chops. Then another layer of potatoes,onion,salt and pepper, ending with cheese. Cook on LOW for about five or six hours. It's really simple and yummy. We are only two , but adjust cooking time to size of portions.

—Rjminardi

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pork Chop and Cabbage Casserole

Pork Chop and Potato Casserole

Pork Chop and Potato Casserole

Pork Chop Hominy Casserole

Pork Chop and Rice Casserole

Another Pork Chop Casserole

Hash Brown and Pork Chop Casserole

Pork Chop Casserole III

Pork Chop Casserole II

Pork Chop Casserole I

ADVERTISE WITH US

Nutrition

Calories
559 kcal
28%

Carbohydrates
27.6 g
9%

Cholesterol
135 mg
45%

Fat
29.8 g
46%

Fiber
3.7 g
15%

Protein
44.9 g
90%

Sodium
1549 mg
62%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Pork Chop Casserole

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 559
Calories from Fat: 268

% Daily Value *
Total Fat 29.8g 46 %
Saturated Fat 16.7g 84 %
Cholesterol 135mg 45 %
Sodium 1549mg 62 %
** Potassium 649mg 18 %
Total Carbohydrates 27.6g 9 %
Dietary Fiber 3.7g 15 %
Protein 44.9g 90 %
Sugars 4.4g
Vitamin A 21 %
Vitamin C 7 %
Calcium 66 %
Iron 39 %
** Thiamin 86 %
** Niacin 131 %
** Vitamin B6 57 %
** Magnesium 20 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.