pork chop casserole recipe
The Best pork chop casserole recipe
I love this recipe because it’s versatile—great for a family dinner, a game night, or even a weeknight when everyone’s tired. It’s not too heavy, but it’s packed with flavor, and the way the pork and veggies get tender and slightly crispy around the edges makes it feel indulgent without being overly rich. Plus, it’s a great way to use up extra potatoes and carrots you might have on hand. And let’s be real, it’s a solid source of protein and fiber, which keeps everyone full and happy without feeling like you’re sacrificing taste. It’s the kind of meal that feels like a little treat, and honestly, that’s just what it is.
Classic Pork Chop Casserole
A comforting one-pan dish featuring tender pork chops smothered in a creamy tomato sauce and topped with a flaky, buttery dough. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 bone-in pork chops (about 1-inch thick)
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 cup cold butter, cubed
- 1 cup tomato sauce
- 1 cup heavy cream
- 1 cup milk
- 2 cloves garlic, minced
- 1 tsp dried thyme
👨🍳Directions
-
1
Preheat oven to 375°F. Season pork chops with paprika and garlic powder. -
2
Heat olive oil in a skillet over medium-high heat. Cook chops for 4–5 minutes per side until golden and cooked through (145°F internal temp). Remove and set aside. -
3
In a large bowl, mix flour, salt, and baking powder. Cut in cold butter until crumbly. Roll dough into a 12-inch circle. -
4
Place chops in an oven-safe baking dish. Pour tomato sauce over chops, then spread the dough evenly on top. -
5
Mix heavy cream, milk, garlic, and thyme in a small bowl. Pour over the dough. Bake for 25–30 minutes until the top is golden.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe baking dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Pork Chop Casserole Works
❓ Frequently Asked Questions About Pork Chop Casserole
How do I make sure the pork chops stay juicy while baking?
Use a meat mallet or rolling pin to gently pound the chops to an even thickness (about ½ inch) before cooking. Pat them dry with paper towels and season generously with salt and pepper. For extra moisture, brush with a little melted butter or olive oil before baking. Avoid overcrowding the pan, and cook over medium heat until internal temperature reaches 145°F (63°C) for medium-rare, then let them rest for 5 minutes before serving.
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Can I substitute ground pork for pork chops in this recipe?
Yes, you can use ground pork, but the texture will differ. Brown the ground pork separately in a skillet until it’s no longer pink, then mix it into the casserole mixture. The dish will be heartier and slightly denser, but the same principles apply: season well, cook until fully done, and let it rest before serving.
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What if I don’t have a baking dish with a lid?
Skip the lid if you’re in a pinch. Cover the dish loosely with foil during the first 20–25 minutes of baking to trap steam and help the potatoes soften. After that, remove the foil and continue baking until the top is crispy and golden. Stir the mixture halfway through if needed to ensure even browning.
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How can I make this recipe gluten-free?
Replace the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. For extra crispiness, toast them in a dry skillet for 1–2 minutes before mixing into the casserole. Ensure all other ingredients (like the gravy or seasoning blend) are certified gluten-free to avoid cross-contamination.
